Position: Full Time Line and/or Prep Cook
Department: Early Mountain Vineyards Culinary
Reports to: Executive Chef & Chef de Cuisine
Summary of Position:
Line/Prep Cook must demonstrate ability to efficiently set up and execute stations as needed, assist the culinary team with daily prep tasks and make cleanliness, sanitation and organization high priority. Line/Prep Cook is responsible for the final presentation of plating as directed by Executive Chef – accuracy and consistency are key. Cultivating a positive and creative working environment is an essential part of our culinary department’s vision and growth. These positions offer a competitive hourly rate.
Essential Functions:
Learn and remain familiar with all menu items: including all components of each menu item and how they are prepared.
All Culinary team members are responsible for maintaining proper holding and heating temperatures, FIFO, organization of station & walk in space.
Review prep list, check daily pars and maintain pars as necessary, and ensure all food items are dated and up to company standards.
Know and comply with cooking methods, quality standards as well as rules, policies and procedures.
Keep a clean and sanitary work station, including all cooking equipment, tables, shelves and refrigeration equipment.
Inspect equipment before and after use, making sure everything is clean and in proper working order.
Prepare all menu items with acute attention to detail while balancing the quick upbeat energy of a fast-paced environment.
Follow all opening and closing checklists to ensure that kitchen is closed safely and properly.
Maintain a positive and professional rapport with all coworkers and guests.
Perform other related duties as assigned by Executive Chef, Chef de Cuisine and/or Sous Chef.
Qualifications
Minimum 1-2 years’ experience, or at least 6 months experience in a similar capacity.
Ability to communicate clearly and effectively with all personnel.
Must be able to lift 40 lbs regularly, as well as bend, stoop and reach, as well as remain standing for as many as 12 hours.
Follow all recipes & plating specifications as directed.
Maintain personal hygiene standards in accordance with Virginia State Health Standards for Food Service Employees.