AM & PM Prep Cooks

    • Job Tracking ID: 512881-606054
    • Job Location: Brighton, MA
    • Job Level: Entry Level (less than 2 years)
    • Level of Education: High School/GED
    • Date Updated: January 23, 2018
    • Years of Experience: Up to 2 Years
    • Starting Date: ASAP
    • Application: Careers@BeauportHospitality.com
    • Resume: careers@beauporthospitality.com
    • Job Type: Full Time
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Job Description:

Department: Culinary

Reports to: Sous Chef, Executive Chef

Purpose: To assist with all culinary preparation and cooking of food for both restaurant and banquet functions.

Beauport Hospitality Group encourages and expects all associates to develop the skills necessary to provide exceptional service both in and outside of their primary department. It is necessary that associates have the ability to multi-task and deliver outstanding service outside of their primary responsibilities listed on their job description.

 

Essential Functions:

¨ Learn and remain familiar with menu items and assume responsibility for all food rotation and proper timing of foods

¨ Coordinate placing of food on the steam and cold table with staff

¨ Work closely with the Sous Chef and Executive Chef to ensure that all items needed are in stock for the menu

¨ Remain alert, friendly and able to get along with co-workers in a professional manner

¨ Assist guests with courtesy and promptness

¨ Familiar with a variety of the culinary field concepts, procedures, and preparation methods

¨ Coordinate with the Sous Chef and Executive Chef for food preparation, presentation and proper service procedures

¨ Inspect equipment before and after use, making sure everything is clean and in proper working order

¨ Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer

¨ Remain conscious of and actively adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items

¨ Review prep list, check daily pars and maintain pars as necessary

¨ Order stock from specific list, ensure all food items are dated and up to company standards.

¨ Prepare food of consistent quality by following recipe and production/portion standards, per check from servers

¨ Practice conscious knowledge of food allergies and safety in preparation

¨ Prepare food items that are able to be made ahead of time, making sure not to over-prepare estimated needs

¨ Date all food containers and rotate, making sure that all perishables are kept at proper temperatures.

¨ Check pars for shift use and determine necessary preparation, freezer pull and line set up. Note any our-of-stock items or possible shortages. Assist in keeping buffet stocked.

¨ Return all food items not used during shift to designated storage areas, being sure to cover and date all perishables.

¨ Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HCH standards.

¨ Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron and flat top grill.

 

 

Specific Essential Functions:

¨ Ability to stand for 8 hours’ length of time

¨ Ability to lift 80 lbs.

¨ Ability to bend frequently during a shift

¨ Ability to repetitively use manual dexterity

¨ Ability to move quickly based on needs

¨ Ability to reach overhead and lift repeatedly

¨ Ability to remain bent over sink for an extended period of time

¨ Ability to read, write, understand and speak English

 

Technology and Equipment:

¨ Automatic dishwasher

¨ Kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, slicer, flat top grill, mixer, oven, steam table, and waffle iron

¨ Time Keeping System

 

Working Environment:

¨ Work will primarily take place in kitchen, all back of house areas, and F&B service areas

¨ Group and solo work

¨ Practice and observe all safety procedures

¨ Interior of restaurant, in all areas with exposure to extreme temperatures.

¨ Exterior of restaurant with exposure to weather conditions

¨ Exposure to various hazardous chemicals according to SDS Right to Know law.

 

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Experience and Skills:

¨ Minimum of 18 years’ old

¨ High School diploma or equivalent

¨ One year of recent Line Cook experience in a high volume, full service restaurant preferred

¨ Must be able to measure and cut with great precision

¨ Must continuously demonstrate a positive, upbeat and customer-focused attitude

Benefits

 

¨       You are eligible to participate in our company’s Health and Welfare benefits, including BCBS Medical, Guardian Dental, and Colonial Whole or Term Life, Disability, Accident, and/or Cancer insurance plans.

¨       Beauport Hospitality Group offers an ongoing benefit of paid time off. Paid sick time will be accrued in accordance with Massachusetts state regulations (M.G.L.c.149,148C). Sick time accruals will begin upon start date and may only be used after 90 days of employment.