Brio-Prep Cook Brio- Cherry Hill

Earl Enterprises; Cherry Hill Township (NJ); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Prep Cook to join their vibrant team. In this role, you'll be at the heart of food production, ensuring every dish meets high standards of quality and presentation. You'll create a welcoming environment for guests while collaborating with fellow team members to deliver exceptional service. This position offers a unique opportunity to be part of a family-oriented atmosphere where your contributions directly impact the dining experience. If you have a passion for food and enjoy working in a dynamic setting, this role is perfect for you!

Qualifications

• Strives to create an operation that values Guest Service standards.
• Ability to maintain organization and think clearly under pressure.

Responsibilities

• Plans and preps menu items while ensuring cleanliness and organization.
• Communicates effectively with management and team members.

Skills

Guest Service

Communication Skills

Organization

Decision Making

Physical Endurance

Education

High School Diploma

Tools

Kitchen Equipment

Job description

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients!

The Prep Cook plans, preps, sets up and provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards. Maintains organization, cleanliness, and sanitation of work areas and equipment. Directs, implements, and maintains a philosophy congruent with Company culture, which serves as a guide to all family members.

Requirements

Essential Job Functions

1. Strives to create an operation that values Company standards of Guest Service. Ensures that every point of contact with the Guest meets or exceeds expectations and creates a lasting impression to drive repeat business.
2. Creates and contributes to a high-energy environment that promotes maximum engagement and enjoyment for the Family and the Guest.
3. Communicates in an impactful and meaningful way with management and family members and fosters an open and respectful work environment.
4. Models and executes Company practices throughout the entire operation creating a high-energy environment for the family and guests alike.
5. Demonstrates competence and confidence in making sound effective decisions that benefit the guest and family.
6. Ensures prompt, friendly service according to company guidelines.
7. Facilitates a professional and ethical manner that is beyond reproach.
8. Maintain complete knowledge of and comply with all departmental policies and procedures and service standards.
9. Maintain complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges, and dress codes.
10. Maintains complete knowledge of all menu items, prices, preparation methods, cook time, major ingredients, quality standards, taste, the appearance of products, texture, serving temperature, garnish, and plate presentation.
11. Ability to be well organized, maintain concentration, and think clearly when providing service to multiple guests within any given period of time.
12. Ability to endure abundant physical movements throughout the work area.
13. Ability to perform job functions with minimal supervision.
14. Maintain and strictly abide by state sanitation/health regulations and Company standards of operation.
15. Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
16. Inspect cleanliness and organization of line workstations; rectify deficiencies and maintain throughout the shift.
17. Start prep work on items needed for menu items. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.