Catering Prep Cook

POSITION SUMMARY:

The catering prep chef is responsible for assisting the Chef de Cuisine and Sous Chef with daily food production in our commissary kitchen. We are seeking passionate skilled individuals with an excellent work ethic, who are highly organized, possess consistent knife skills and ability to execute recipes while working cleanly. The ideal applicant should want to be a part of a dedicated team in a fast-paced environment and are responsible team players with strong multi-tasking skills.

QUALIFICATION REQUIREMENTS:

• Good culinary skills. Formal culinary training preferred but not mandatory
• At least 3 years kitchen experience preferably in fine dining restaurants and or high-end caterers
• Must be creative, innovative and have high quality standards
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Excellent knife skills
• Accuracy and speed in executing assigned tasks
• Good understanding of inventory system and recipe standardization
• Ability to follow and scale recipes as needed
• Strong understanding of all sanitation standards and DOH food protection Certifiication is a plus but not mandatory
• Shows initiative, is a self-motivated flexible team player

JOB DUTIES AND RESPONSIBILITIES:

• Set up and stock stations with all necessary supplies
• Prepare food for events (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Chef De Cuisine or Sous Chef’s instructions
• Clean up station and properly restock product appropriately after use
• Ensure that food is executed maintaining our high-quality standards and in a timely fashion
• Properly label and date all food preparations
• Comply with HAACP regulation and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Ensure menu items are labeled and packed appropriately for designated events
• The ability to reach, bend, stoop frequently and lift up to 50 pounds
• The ability to work in a standing position for long periods of time and have weekend and holiday availability pending production flow

POSITION SUMMARY:

The catering prep chef is responsible for assisting the Chef de Cuisine and Sous Chef with daily food production in our commissary kitchen. We are seeking passionate skilled individuals with an excellent work ethic, who are highly organized, possess consistent knife skills and ability to execute recipes while working cleanly. The ideal applicant should want to be a part of a dedicated team in a fast-paced environment and are responsible team players with strong multi-tasking skills.

QUALIFICATION REQUIREMENTS:

• Good culinary skills. Formal culinary training preferred but not mandatory
• At least 3 years kitchen experience preferably in fine dining restaurants and or high-end caterers
• Must be creative, innovative and have high quality standards
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Excellent knife skills
• Accuracy and speed in executing assigned tasks
• Good understanding of inventory system and recipe standardization
• Ability to follow and scale recipes as needed
• Strong understanding of all sanitation standards and DOH food protection Certifiication is a plus but not mandatory
• Shows initiative, is a self-motivated flexible team player

JOB DUTIES AND RESPONSIBILITIES:

• Set up and stock stations with all necessary supplies
• Prepare food for events (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow Chef De Cuisine or Sous Chef’s instructions
• Clean up station and properly restock product appropriately after use
• Ensure that food is executed maintaining our high-quality standards and in a timely fashion
• Properly label and date all food preparations
• Comply with HAACP regulation and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Ensure menu items are labeled and packed appropriately for designated events
• The ability to reach, bend, stoop frequently and lift up to 50 pounds
• The ability to work in a standing position for long periods of time and have weekend and holiday availability pending production flow