San Diego California • (123) 456-7891 email@example.com. There are plenty of opportunities to land a Prep Chef job position, but it won’t just be handed to you. Expert at slicing, keeping inventory stocked and ensuring the cleanliness of kitchen counters and utensils. Displays consistent attention to detail and follow through of all program policies. A cook resume serves as the professional profile of an applicant for the position of cook or chef. Prep cooks are the foundation of a strong restaurant kitchen. Knowledge of the GFS ordering system and the ability to order using the GFS computer ordering system, Sanitation certificate required. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. This way, you can position yourself in the best way to get hired. - Choose from 15 Leading Templates. Responsible as part of a team for cooking tasty, delicious and healthy meals for all diners. Must be cooperative, discreet and courteous in handling visitors and employees, Refers to Daily Prep List at the start of each shift for assigned duties, Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, deck ovens, flat top range and refrigeration equipment, Uses Standard Recipes for preparation and portioning of all products; portion food products prior to cooking according to standard portion sizes and recipe specifications, Understands and complies consistently with Glen Eyrie standard portion sizes, cooking methods, recipes, quality standards, kitchen rules, policies and procedures, Portions food products prior to cooking according to Glen Eyrie standard portion sizes and recipe specifications, Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge, Attends all scheduled employee meetings and brings suggestions for improvement, Performs other related duties as assigned by Chef or Line Cook in charge, Belief in and adherence to the Statement of Faith and Mission of The Navigators, A minimum of 1 year of experience in kitchen preparation and cooking, At least 6 months experience in a similar restaurant/conference center capacity, Must have exceptional hygiene and grooming habits, Able to communicate clearly with Executive Chef and dining room personnel, Able to read and follow printed recipes and plate specifications, Operate POS (cash register and gas console) precisely and accurately handle money, checks, and other types of payment received for product sold, Perform the following service transactions in accordance with company policy: credit card transactions, food stamp acceptance, manufacturer coupon redemption, personal check acceptance, vendor check-in, alcohol and tobacco sales, and fast food sales, Actively participate in all sales promotions and other campaigns, Review and adhere to all city, county, state, and federal laws affecting store operations, Maintain a neat personal appearance and wear company uniform and nametag always, Address customer complaints in a positive manner, Document complaints for follow up by Store Director, Preparation of bakery items in accordance with current procedures, Preparation may include baking, preparing food, and maintaining condiment bar, monitoring fresh food availability, and other duties assigned by the Store Director, Ensure the store is free of litter and spills and that all equipment is sanitized and free of dirt, as well as ensuring that all equipment is in working condition, Maintain a neat and clean store inside and out, Straighten and organize backroom supplies and equipment as needed, Receive product deliveries from vendors: move, sort, and stack cases. utilizing a hand truck), Ability to grasp, reach and manipulate objects with hands throughout workday; requires hand-eye coordination and may require bilateral coordination of hands, Accomplishes all tasks as appropriately assigned or requested, Follow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelines, Use knives correctly to include use of a cut glove to chip, cut, dice, etc, Operate equipment safely determined by position and OSHA regulations, Contribute to a positive guest experience by doing everything to exceed their expectations, Store, receive, stock and rotate food throughout the work day per company standards as needed, Work closely and communicate with BOH and FOH team members, in a high-paced environment while doing a variety of time restraint tasks, Assist other cooks during high volume when needed, Knowledge of different kinds of knives preferred (i.e. My skills include ordering, proper handling, rotation, storage and preparation of all food items. Embodies and promotes the company and program core values, Offer positive solutions to problems or issues and be a voice that is part of the decision making team, 2+ years experience in a professional commercial kitchen environment with a passion for sanitation, food and relationships. Portion and wrap the food, or place it directly on plates for service to patrons. Consistently uses proper hand washing procedures, Helps maintain department facilities, equipment, supplies and materials in a manner which promotes efficiency and safety, Effectively uses Excellent Customer Service model with all internal and external customers, Cleans work areas on own initiative, continually maintains a neat and sanitary work area, 1 year of experience in healthcare food & nutrition services preferred, Prepares all required “cold” items consistently following without exception all standardized recipes and portion control for both inpatient and retail areas, Assists with catering function set-ups as needed, Possesses a thorough knowledge and understanding of the trash disposal process and system, Ensures that proper sanitation is maintained in all areas of operation, Consistently produces a good quality product utilizing creativity and knowledge to produce food items that are aesthetically pleasing and tasteful, Quality food preparation and cooking with an emphasis on making a large volume of sandwiches daily, salad bar items, slicing meats, making burritos, Provide assistance to employees and Café customers by serving food in a friendly manner, Cross-train on grill and act as back up grill cook as needed, Comply with Health Department and Celestial Seasonings' standards for quality, sanitation and cleanliness, Operate commercial kitchen equipment: slicer, flat-top grill, Panini press, fryer, and chef’s knives, Maintain the cleanliness of the kitchen and serving areas, Help in dish station as needed; assist with putting food orders away, Follow all Food Safety guidelines, but not limited to, Additional duties and various projects as needed, Knowledge of commercial processing equipment, Ability to work quickly and independently, Subject to successful completion of Health Department STAR class, Ability to maintain an effective working relationship with all contacts both inside and outside the company, Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances, Actively participates with staff to cook,prepare, dish-up and assemble all outlets food, Perform all assigned side work to include replenishing/restocking work station with supplies, Check station before, during and after shift for proper set-up and cleanlines, Ability to read and gather all necessary items for recipe execution, Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product, Receive food ingredients and supplies from main kitchen and pantry as required for daily operations, Slice, grind and cook meats and vegetables using a full range of cooking methods; test food for quality, Carve and display meats, vegetables, fruits and salads, and replenish service lines as necessary, Organize and prioritize preparation of food items, Ensure proper size and weight of food portions, Prepare plate presentation pursuant to standard recipes, Checks with Sous Chef for daily objectives, Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef, Performs banquet and kitchen line functions as directed by the Executive or Sous Chef, to include sautéing and grilling, Checks mis en place levels and adjusts to daily needs, Other duties and projects assigned by the Executive chef/Executive Sous Chef, Prepares and stocks breakfast items on buffet table, Sets up food cart for Assisted Living Dining Room, Washes, peels, cuts and seeds vegetables and fruits for salad bar and restocks salad bar in between lunch seatings, Prepares and plates special salad and green salad or dinner service and Assisted Living, Sets up breakfast products and specials for the next day, Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator, Proactively approach customers, educate them about unique produce offerings, make suggestions for meal solutions, and help to locate products, Familiarize self with products in the department, understand how different varieties of fruits and vegetables are supposed to look and smell at the peak of perfection, and recognize the difference between organic and non-organic products, Seek to expand knowledge about the wide variety of products available in the department to grow and develop professionally and share acquired knowledge to better assist customers, Assist in any task assigned: pastry or savory, Responsible for knowing methods of baking, cooking, and food preparation, Must be able to understand and follow directions from the Manager/Superviso, Cross-train at other stations as required by your manager, Completion of any task requested by a supervisor or, Preparation and execution of all assigned of all food items and/ or station menu items, Following established procedures, guidelines and recipes as laid out by kitchen leadership, Participating in a total sanitation program, Following procedures as outlined in the employee handbook, including proper uniform and grooming, attendance and behavior, Enthusiastic attitude with an earnest desire to learn, 1-year relevant experience in high volume restaurant, hospital, or Institution, Bulk food production and a la carte experience helpful, Meet all city, state and federal certification standards, Ability to meet time standards required by production schedule. , salads, small plates, sandwiches, and appetizers creates a clear solid focused... 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