Prep Cook

Riverside Hotel; Fort Lauderdale (FL); On-site; USD 21,000 - 30,000; Full time

Job summary

New River Café and Bakery is seeking a motivated kitchen crew member to manage daily sandwich production and maintain quality across all dishes. The role requires following standardized recipes, ensuring mise en place, and reporting shortages to chefs.

Candidates should be able to work around hot stoves/ovens, maintain sanitary practices, and uphold safety standards during peak hours. Physical stamina and teamwork are essential for this busy cafe environment.

Qualifications

• Certified in Food Service Sanitation or willingness to obtain certification.
• Ability to follow schedules and uniform procedures.
• Maintain clean and safe work area and proper food handling practices.

Responsibilities

• Prepare and set up daily sandwich production.
• Control quality and consistency of all food served.
• Ensure station prep lists are prepared in a timely manner.
• Demonstrate knowledge of all items in prep area.
• Handle and store food safely and properly.
• Keep a clean and safe work area.
• Follow standard recipes to maintain quality and presentation.
• Communicate with supervisor and Chefs regarding shortages or problems.
• Complete prep for the following day and report accidents immediately.
• Maintain professional conduct reflecting high standards of New River Café and Bakery.

Skills

Food safety awareness

Team collaboration

Adaptability

Tools

Mixers

Slicers

Blenders

Ovens

Knives

Job description

REPORTS TO: OUTLET MANAGER

ESSENTIAL FUNCTIONS:

• Responsible for full set up and preparation of daily sandwich production.
• Control quality and consistency of all food served.
• Ensure that station or relevant prep list is set in a timely manner.
• Demonstrates knowledge of all food items in prep area.
• Handles and stores food properly and safely.
• Keep a clean and safe work area.
• The ability to follow schedules and uniform procedures.
• The ability to check and complete mise en place and set-up required displays for café hours.
• The ability to work closely with standard recipes cards in order to maintain standards of quality in production and presentation.
• The ability to communicate with the supervisor and Chefs regarding problem situations or shortages.
• The ability to maintain a good working relationship with other employees.
• The ability to complete prep work for the following day.
• The ability to ensure a clean, neat and organized work area.
• The ability to handle and report any accident immediately, no matter how minor.
• The ability to conduct oneself in a professional manner at all times to reflect the high standards of New River Café and Bakery.
• The ability to respond properly in any emergency or safety situation.
• The ability to be certified in Food Service Sanitation.

EQUIPMENT USED:

• Mixers
• Slicers
• Blenders
• Ovens
• Knives

PHYSICAL REQUIREMENTS:

• Position: Standing/walking
• Forward bend, squat, forward reach to retrieve items from cabinets
• Repetitive forward bend of head/neck
• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes/bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs, spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stirring and chopping
• Forces: bags of flour, sugar, etc.: 50 lbs. ea.
• pots of food: 25-50 lbs.
• stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad
• Repetitions: Standing virtually all day (most standing is in one spot by stove)
• Walking: occasionally
• Lifting from dolly to refrigerator: 10-20 minutes 2 x day
• Forward flexion of head/neck: during all stirring and chopping
• Tasks: Stirring, chopping: repetitive and very frequent
• Environment: Most of shift is spent standing in front of hot stoves or ovens
• Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D