Line Cook & Prep Specialist

Kaskaid Hospitality; Saint Paul (MN); On-site; USD 22,000 - 30,000; Part time

Job summary

Kaskaid Hospitality is seeking an on-site kitchen team member to prepare all food items according to standard recipes and timings. You will assist with basic desserts, prep per lists, and ensure proper storage and sanitation.

The role requires maintaining hygiene, following safety rules, and adhering to uniform guidelines. Responsibilities include measuring ingredients, portioning meats, and using kitchen equipment safely while coordinating with cooks to reduce waste and meet busy service

Qualifications

• Ability to read and understand English.

Responsibilities

• Prepares all food items following standard recipes and procedures.
• Assist cooks in the preparation of basic desserts.
• Preps assigned items according to Prep Lists and par levels.
• Store and properly handle raw or prepared foods and non-food supplies.
• Measures and assembles ingredients for standard recipes; portions meat, fish, poultry.
• Clean and sanitize production equipment and surfaces.
• Maintain workstation in a safe, sanitary condition.
• Follow health department guidelines for food handling.
• Practice proper food handling to minimize waste and cost.
• Maintain personal hygiene and dress code compliance.
• Follow safety regulations and report hazards.
• Attend in-service training as assigned.
• Follow uniform, grooming, safety and sanitation rules.

Skills

Read English

ServSafe certification

Basic math

Follow instructions

Interpersonal skills

Auditory/visual skills

Food & beverage knowledge

Organizational skills

Multi-tasking

Tools

Kitchen equipment

Ovens

Stoves

Dishwasher

Slicers

Coffee machines

Steamer

Mixers

Chef's knives

Job description

Kaskaid Hospitality is seeking an on-site kitchen team member to prepare all food items according to standard recipes and timings. You will assist with basic desserts, prep per lists, and ensure proper storage and sanitation.

The role requires maintaining hygiene, following safety rules, and adhering to uniform guidelines. Responsibilities include measuring ingredients, portioning meats, and using kitchen equipment safely while coordinating with cooks to reduce waste and meet busy service