Prep Cook

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Collaborating with the rest of the culinary team to ensure high-quality food and service.  

• Keeping your area of the kitchen safe and sanitary.  

• Stocktaking and ordering supplies for your station.  

• Improving your food preparation methods based on feedback.  

• Assisting in other areas of the kitchen when required.  

• Maintains and strictly abides by sanitation/health regulations and restaurant requirements.    

• Can complete recipes with little oversight.   

• Maintains broad culinary methods, skills and techniques.   

• Refer to Daily Prep List at the start of each shift for assigned duties.  

• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.  

• Clean and sanitize workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.  

• Store food in designated containers and storage areas to prevent spoilage.  

• Take and record temperature of food and food storage areas, such as refrigerators and freezers.  

• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.  

• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.  

• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.  

• Weigh or measure ingredients.  

• Scale and mix ingredients to recipes and chef specifications.   

• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.  

• Remove trash and clean kitchen garbage containers.  

• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.  

• Carry food supplies, equipment, and utensils to and from storage and work areas.  

• Use manual or electric appliances to clean, peel, slice, and trim foods.  

• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.  

• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.  

• Complete opening and closing checklists and assists others in opening and closing the kitchen.  

• Attend all scheduled employee meetings and offers suggestions for improvement.  

• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.  

• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. 

Benefits Offered:

• Fabio Trabocchi Restaurants offers full-time employees company subsidized health insurance.  A full-time employee must work on average 30 hours per week to qualify for health insurance benefits.  Coverage begins on the first of the month after the 60th day of employment.  The insurance enrollment period is between 30 and 90 days of employment.  
• Company Sponsored 401K
• Top Rated Earnings
• Excellent Training & Development Opportunities
• Complimentary Employee Meals

Qualifications:

• At least 2 years of back-of-house experience in fine dining or upscale casual restaurant kitchens. 
• Culinary Degree or specialty training preferred 
• Experience at an upscale Italian restaurant, specifically at a pasta, grill and/or fish station is strongly preferred.   
• An appetite for providing memorable cuisine and hospitality.   
• Curious intelligence to continue learning in the position.  
• Open availability for nights and weekends.
• A professional culinary career mentality.   
• Excellent emotional self-awareness under pressure.