Dish/Prep Cook-AM (27781027)

Page Mechanical Group, Inc.; Edwards (CO); Presencial; USD 19 286 - 27 552; Tempo integral

Resumo da oferta

All Points North in Edwards, CO is seeking a Prep Cook/Dishwasher to support a busy kitchen with food prep, dishwashing, and line duties. This role requires standing for long periods and a willingness to work weekends.

You will follow safety guidelines, maintain a clean station, and help ensure high-quality meals across all service periods. Culinary experience and teamwork are essential.

Qualificações

• Culinary degree or certification preferred.
• 3+ years of culinary experience in a high-end establishment.
• Must be able to stand for 8+ hours.
• Ability to lift up to 50 lbs.

Responsabilidades

• Prep cook duties: food preparation as directed by Culinary Manager; produce high-quality plates; maintain clean, organized stations; follow Health Department guidelines.
• Dishwashing duties: keep kitchen clean; wash, sanitize, and organize dishes; ensure floors and workstations are clean; manage sanitation standards.

Conhecimentos

Culinary experience

Leadership

Time management

Communication

Decision making

Ability to handle pressure

Flexibility

Adaptability

Menu costing

Physical endurance

Formação académica

Culinary degree/certification preferred

Ferramentas

Microsoft Office

Descrição da oferta de emprego

All Points North is hiring a Prep Cook/Dishwasher at our Edwards location. This role includes assisting with food prep and maintaining a clean, organized kitchen. Hours are from 6:30 AM to 2:30 PM, and weekend availability is required.

Broad Statement of Responsibilities

The prep cook/dishwasher follows dietary guidelines, menus, and safety guidelines set forth by the culinary department lead to create the best food service for the clients. Provide nutritious, high‑quality food to the clients and staff over the course of 3 meal periods and snacks. Ensures the kitchen is clean, well maintained and organized.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 3+ years of culinary experience in a high‑end establishment
• Able to stand for 8+ hours
• Able to squat, bend, kneel, and lift 50 lbs
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills and experience
• Familiarity with industry’s best practices and sanitation
• Leadership experience
• Time‑management skills
• Capable of making good decisions
• Ability to handle pressure well
• Ability to deal with uncertainty
• Familiarity with menu costing procedures
• Ability to work a flexible schedule

Education

Culinary degree or certification preferred. Experience: 3+ years of culinary experience in a high‑end establishment.

Special Skills & Knowledge

Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web‑based products knowledge a bonus.

Physical Requirements

The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Routine mobility to include standing, stooping, bending, lifting, walking and running.
• Regularly required to sit and work at a phone/computer workstation
• Ability to lift up to 50 lbs.

Materials & Equipment

Professional kitchen equipment, purchasing systems, knives, buffet equipment

Essential Requirements

• High moral and ethical values
• Willingness to be open to learning and growing
• Articulate, with interpersonal skills to work as an integral part of a team.
• Must possess a valid driver’s license, appropriate references, and transcript from an accredited university.
• Appropriate interpersonal/personal boundaries
• Maturity of judgment and behavior.
• Ability to remain flexible to accommodate changes in work schedule.
• Adapts effectively to new situations.

Position Duties and Responsibilities

Prep cook duties:

• Food preparation as directed by Culinary Manager.
• Help prepare items of food and drink menu.
• Produces high quality plates, including both design and taste.
• Ensures that food is top quality and that the kitchen is in a clean and organized condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly according to Health Department guidelines.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Dishwashing duties:

• Ensure the kitchen is clean, well maintained and organized.
• Ensure floors are dry and clean.
• Adhere to all sanitation guidelines.
• Collects and removes trash from all areas of the operation following established procedures.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers.
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in the kitchen and dishwashing area by following standard procedures.
• Ensure all equipment is clean and in good working order.
• Check all chemical levels and inventory.
• Wash, wipe, sort, stack dishes, and load/unload the dishwasher.
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Clean, sanitize and close workstations.