Description

Prep Hot/Cold

Reports to: Sous Chef, Executive Sous Chef, & Executive Chef

At Hanna Brothers, we believe that “Great Food Brings People Together.”

As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere.

Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry.

Job Summary:

Works directly with the Sous Chef to properly execute daily kitchen activities while ensuring food quality, food safety, and a safe working environment. Provides meal quality and consistency by following designated recipes.

Essential Job Functions:

• Actively promote and exhibit enthusiasm in the work place.
• Be a spokesperson for what we do.
• Must be able to follow instructions in cooking and delivering well-prepared meals. Must be deft in moving around the kitchen and apt in multi-tasking.
• Provides flawless service by setting up workstations with all needed ingredients and cooking equipment. Prepares ingredients to use in cooking, “chopping & peeling vegetables, cutting meat, etc.”
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Sets up his/her station for the next day, “Mise en Place.”
• Organizes kitchen stock and ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Works with existing systems to improve waste reductions relating to food cost.
• Properly utilizes left over stock and batch cooks as needed to preserve integrity of food and to keep it as fresh as possible.
• Assures all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.
• Verifies that food storage units all meet standards.
• Promote safety and security of co-workers, guests, building and assets utilizing procedures and policies developed by Hanna Brothers Georgia LLC.
• Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service.
• Assures proper execution and follow up of all BEO’s.
• Responsible for receiving deliveries and assuring that the product passes inspection on food quality, and temperature, and verify the accuracy on what you are receiving against the invoice.

Requirements

Required Knowledge, Skills and Abilities:

Knowledge of:

• Proficiency in food preparation, “soups & sauces, starches, vegetables, all proteins, to include fish, chicken, beef etc.,” proper service temperatures and holding temperatures of all prepared foods, knowledge of butchery and fish cutting, knowledge of baking and pastry production, knowledge of all cooking methods such as roasting, stewing, etc.

Skills & Qualifications:

• Formal Culinary Training, previous High volume Banquet/Catering experience preferred. Experience in using cutting tools, cookware and bakeware. Knowledge of various cooking procedures and methods, “grilling, baking, boiling, etc.”. Ability to follow all sanitation procedures, ability to work in a team, strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, positivity, ability to work under pressure, self-motivated, creative problem-solving skills, strong verbal and written communication skills, and exceptional customer-service skills.

Ability to:

• Ability to multi-task and remain unflappable, meet timelines, maintain professional appearance and attitude, work varied hours/days, take initiative, be self-motivated and perform at an independent, accountable, and dependable level. Ability to communicate in person in a one-to-one setting, work closely within a team environment to ensure the smooth running of the food and beverage operation. Ability to lift up to 50lbs on a day to day basis.

Additional Requirements:

• Minimum of 3 years in a high volume banquet production; multi-outlets, Quality driven with a passion for excellence. Proven experience as a prep.
• Able to expedite service and stay organized in a high volume multi-faceted operation, which includes catering and a busy restaurant, highly focused on quality and sense of urgency, working knowledge of mathematics for recipes, ordering.
• Able to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience.
• Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills.
• Approachable, open-minded and fair.
• Flexible work hours to meet the demands of the operation.
• High energy.
• Serve-safe Certified
• Culinary Degree Preferred.
• Large repertoire of cuisines.
• Working knowledge of computers and basic software.