Prep Cook

La Chefete Restaurant Group Llc; Miami (FL); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

Competitive salary

Opportunity for advancement

Training & development

Job summary

A restaurant group in Miami is seeking a dedicated kitchen staff member to assist in food preparation and maintain kitchen safety standards. The ideal candidate will have experience in a kitchen, be familiar with sanitation practices, and work well within a team. This role offers a competitive salary and opportunities for advancement.

Qualifications

• Ability to follow recipes and standard procedures.
• Knowledge of food safety regulations.
• Experience in a kitchen environment is preferred.

Responsibilities

• Prepare food according to orders or instructions.
• Maintain cleanliness of the work area.
• Collaborate with kitchen staff to meet service standards.
• Clean and sanitize work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders orsupervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen equipment.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Weigh or measure ingredients.
• Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly onplates for service to guests.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Store food in designated containers and storage areas to prevent spoilage.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are gettinglow, and order needed items.
• Remove trash and clean kitchen garbage containers.
• Complete opening and closing checklists and assists others in opening and closing the kitchen.

Skills

Food preparation

Sanitation practices

Team collaboration

Job description

Benefits

• Competitive salary
• Opportunity for advancement
• Training & development

Primary Responsibilities

• Promote, work, and act in a manner consistent with the mission of the restaurant.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules,policies, and procedures.
• Clean and sanitize work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers\' orders orsupervisors\' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen equipment.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Weigh or measure ingredients.
• Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly onplates for service to guests.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Store food in designated containers and storage areas to prevent spoilage.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are gettinglow, and order needed items.
• Remove trash and clean kitchen garbage containers.
• Complete opening and closing checklists and assists others in opening and closing the kitchen.

Activities & Responsibilities

• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of therestaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Supplemental: Keep records of the quantities of food used.
• Supplemental: Load dishes, glasses, and tableware into dishwashing machines.
• Supplemental: Distribute food servers to serve customers.
• Supplemental: Operate the cash register, handle money, and give correct change.
• Supplemental: Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
• Supplemental: Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
• Supplemental: Stock cupboards and refrigerators, and tend salad bars and buffet meals.
• Supplemental: Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens,and similar establishments.
• Supplemental: Package take-out foods or serve food to customers.
• Supplemental: Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
• Supplemental: Vacuum dining area and sweep and mop kitchen floor.
• Supplemental: Scrape leftovers from dishes into garbage containers.