Job Details

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Overview

The Kitchen Prep Cook/Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Prep Cook/Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Kitchen Prep Cook/Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.

This role will pay an hourly wage of $18.00-$22.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.

• Previous cook or prep cook experience
• Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations
• ServSafe preferred