Restaurant Line/Prep Cook- Full Time (PM Shift)

Position: Restaurant Line/Prep Cook- Full Time (PM Shift)

Reports to: Executive Sous Chef

Schedule: 1:00PM-9:00PM (Close) (Subject to vary slightly). 

Job Purpose: Entry level line cook or prep cook in either banquets or restaurant outlet. Ensures consistent food preparation, maintain cooking utensils, equipment, and kitchen sanitation.

Job Summary: Blue Harbor’s Beacon Restaurant is seeking a full-time Line/Prep Cook to join our kitchen team. This is an entry-level position ideal for someone who is reliable, motivated, and eager to grow in a fast-paced, high-stress environment. We’re looking for someone with passion and enthusiasm for cooking, strong work ethic, and can follow instructions in daily tasks. The right candidate can read and follow recipes, multi-task efficiently, and understands basic kitchen operations, including proper mise en place.

Leadership Expectations

• Adhere to standard operating procedures for culinary associates.
• Be positive in a cooperative working climate maximizing productivity and employee morale & engagement. 
• Maintains a calm presence, especially under stressful situations
• Has a motivation to perform well and exceed the expectations of our guests.
• Has a true passion for the cooking and the kitchen scene. 

Duties

• Prepare food items according to recipes and quality standards. 
• Ensure proper sanitation BOH operations and keep the restaurant well maintained and organized at all times.
• Willingness to accept the most effective role. 
• Provides food preparation assistance by washing, peeling, cutting, and seeding vegetables and fruits; cleaning, cutting, and grinding meats, poultry, and seafood.
• Controls recipes by weighing and measuring designated ingredients.
• Maintains safe, secure, and healthy work environment by cleaning work areas, equipment and utensils; 
• Works with steward department as needed - segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
• Management of FIFO and par levels – inventory regulations, requisitioning supplies, and proper storing.
• Maintain proper uniform, name tag, and hat in accordance to Blue Harbor Handbook
• Full cooperation, understanding, and adherence of Blue Harbor Handbook.

Qualifications

• Promotes team spirit and works collaboratively to achieve team goals.
• Has attendance record aligned with Blue Harbor Handbook and can be trusted to handle a high level of responsibility.
• Dedicated to exceeding quality standards and providing products and services of the highest caliber.
• Inspires others with enthusiasm and positive energy.
• Places high priority on personal and professional growth.  
• Keeps knowledge and skills current through continued education, reading industry journals, and participating in professional organizations.
• Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
• High School diploma or equivalent experience. (Cooking experience preferred, though not required.) 

Physical Requirements

• Lift up to 50 lbs., sit and/or stand for long periods