Prep Cook JobGarden City, UT 33576
Why You'll Love This JobCook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Learn, own, live, and teach the Code of Values and Classic Standards.
Promote, work, and act in a manner consistent with the mission of Cody’s Gastro Garage and the Water’s Edge Resort.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Clean and sanitize the workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Portion according to standard portion sizes and recipe specifications and wrap the food.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Complete opening and closing checklists and assist others in opening and closing the kitchen.
Attend all scheduled employee meetings and offer suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
Stock cupboards and refrigerators.
Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Sweep and mop the kitchen floor.
Scrape leftovers from dishes into garbage containers.
Tools and Technology:
Knowledge of Commercial Kitchen equipment:
Domestic knives (cimeter knives, filet knives, utility knives)
Food safety labeling systems
Recipe cost control software