Line Cook/Prep Cook

KW PROPERTY MANAGEMENT AND CONSULTING•Bonita Springs, FL

About The Position

The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Duties & Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Prior experience in a related food service position in a kitchen as a cook or related position
Experience in using cutting tools, cookware and bakeware
Knowledge of various cooking procedures and methods including grilling, baking and boiling
Good communication skills
High school diploma or equivalent or a diploma from a culinary school
Must be able to stand throughout shift. Possess excellent physical condition and stamina
Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds
Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures
Ability to work quickly and efficiently while getting along with co-workers

Responsibilities

Prepares or directs preparation of food served using established production procedures and systems.
Determines amount and type of food and supplies required using production systems.
Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
Sets steam table; serves or ensures proper serving of food for tray line or dining room.
Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
Stores food properly and safely, marking the date and item.
Reports necessary equipment repair and maintenance to supervisor.
Correctly prepares all food served following standard recipes and special diet orders.
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
Apportions food for serving.
Maintains daily production records.
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
Completes food temperature checks before service.
Set-up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking including chopping and peeling vegetables and cutting meat
Monitor stock and place orders when there are shortage.