Prep/Line Cook

Overview

Complete all assigned prep work and set up cooking stations according to the company's standard operating procedures.

Responsibilities And Requirements

• Prep and set up the ingredients for and assemble dishes according to recipes/specifications laid out by the restaurant on time.
• Cook guest orders quickly and efficiently while working with the back-of-house team
• Follow recipes, portion controls, and presentation specifications set forth by the restaurant.
• Clean/sanitize and maintain the station and restock items as needed throughout the shift.
• Knowledge and understanding of how to properly use/maintain equipment in the station.
• Assist with cleaning, sanitation, and organizing kitchen, walk-in coolers, and storage areas.
• Follow policy and procedures according to company standards.
• Attend meetings/trainings required by management.
• May be required to work nights, weekends, and holidays.
• Perform other duties as assigned by management.
  
  

Qualifications And Education Requirements

• High school diploma or GED required.
• Detail-oriented and written/verbal communication required.
• Previous food, beverage, and line cook experience preferred.
• Ability to work in a team environment.
• Must pass a background check.
  
  

Physical requirements

• Must be able to stand for extended periods.
• Able to lift, carry, push, and pull up to 40 lbs.
• Occasional environmental exposures to cold, heat, and water.
  
  

Disclaimer

The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.