Line Cook - Breakfast & Lunch Prep Lead

StepStone-Hospitality-Inc; St. Louis (MO); On-site; USD 28,000 - 36,000; Full time

Job summary

StepStone-Hospitality-Inc in St. Louis, MO is seeking a kitchen staff member for an AM shift from 5am to 1pm, including weekends and holidays.

You will adhere to prepared recipes for all menu items, report out of stock items to the Executive Chef, and prepare sauces and dishes for breakfast and lunch. Responsibilities include setting up the restaurant and employee cafeteria buffet, preparing soups under the Executive Chef’s direction, supervising dishwashers and pantry staff, and maintaining

Qualifications

• Availability nights, weekends, and holidays.
• Ability to lift at least 20 pounds.
• Ability to push, bend, stoop and reach.
• Ability to hear, write and type.
• Knowledge of Federal, state and local health, safety and legal regulations.
• High school education and relevant training preferred.
• Food safety, CPR and first aid training preferred.

Responsibilities

• Follow prepared recipes for all menu items.
• Report out of stock items to the Executive Chef.
• Prepare sauces and dishes for breakfast and lunch menus.
• Help set-up restaurant and employee cafeteria buffet.
• Prepare soups under the Executive Chef’s direction.
• Supervise and assist dishwashers and pantry personnel.
• Ensure dining room associates adhere to proper ordering and pick-up procedures.
• Perform dinner set-up duties according to the Prep List schedule.
• Maintain health and sanitation standards.

Skills

Health & safety awareness

Written communication

Manual dexterity

Physical stamina

Flexibility

Food safety knowledge

Education

High school diploma

Job description

StepStone-Hospitality-Inc in St. Louis, MO is seeking a kitchen staff member for an AM shift from 5am to 1pm, including weekends and holidays.

You will adhere to prepared recipes for all menu items, report out of stock items to the Executive Chef, and prepare sauces and dishes for breakfast and lunch. Responsibilities include setting up the restaurant and employee cafeteria buffet, preparing soups under the Executive Chef’s direction, supervising dishwashers and pantry staff, and maintaining