Prep Cook

The Ecology Center; San Juan Capistrano (CA); On-site; USD 32,000 - 42,000; Full time

Job summary

The Ecology Center in California is seeking a prep cook to support a busy kitchen, preparing ingredients and simple dishes under the supervision of the head chef. You will maintain a clean work area and follow health and safety guidelines to ensure quality, efficiency, and a positive guest experience.

You will work in a fast-paced environment, standing for long periods and collaborating with kitchen staff to meet service demands. Flexibility for late hours is required.

Qualifications

• Must have exceptional organizational skills.
• Attention to detail is essential in food preparation and safety.
• Serve Safe Certificate required or preferred.
• High school or vocational coursework in kitchen basics (food safety) preferred.

Responsibilities

• Prepares meal ingredients as directed by head chef, senior staff.
• Prepares fresh produce by peeling, cutting, cooking and portioning.
• Prepares meat by trimming, cutting, cooking and portioning.
• Mixes or prepares condiments, dressings, and sauces.
• Maintains compliance with health, safety, food handling, and hygiene codes and standards.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Participates in menu development and event support as directed by Executive Chef or Chef de Cuisine.

Skills

Organizational skills

Attention to detail

Team collaboration

Serve Safe Certificate

Education

High school diploma or equivalent

Vocational kitchen training

Job description

The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. Cleaning their workspace throughout the day to follow health and safety guidelines. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.Prolonged periods of standing and working in a kitchen.Exposure to extreme heat, steam, and cold present in a kitchen environment.Must be able to lift up to 15 pounds at times.Must be able to work late nights and unpredictable hours.Manual dexterity to cut and chop foods and perform other related tasks.NoteThis job description in no way states or implies that these are the only duties to be performed by Responsibilities:The incumbent is responsible for:Prepares meal ingredients as directed by the head chef, senior chef, or other staff.Prepares fresh produce by peeling, cutting, cooking and portioning.Prepares meat by trimming, cutting, cooking and portioning.Prepares simple dishes such as breads or salads.Mixes or prepares condiments, dressings, and sauces.Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.Assists with unloading, inspection, and storage of raw ingredients and supplies.Performs other related duties as assigned.As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.Participating in the monthly physical inventory counts at the venue.Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.Providing support at other venues for special eventsMaintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.Required Skills/Abilities:Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.Ability to function well in a high-paced and at times stressful environment.Ability to work quickly and efficiently.Ability to work well as part of a team.Ability to maintain personal hygiene.Minimum Qualifications:Must have exceptional organizational skillsMust possess attention to detailServe Safe CertificateEducation and/or Experience:Previous prep cook experience preferred, but not required.High school or vocational school coursework in kitchen basics such as food safety, preferredLanguage Skills:Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.Ability to effectively present information and respond to questions from managers, clients, customers and the general public.Ability to write reports, business correspondence and procedure manuals.Bilingual English/Spanish preferred.Physical Requirements:he employee(s) of this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee(s) will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship