Infusion Prep Cook I

Job description

To assist in the daily production of food for the venue and ensure all quality and consistency standards are met. Must have basic knife skills to include safety and usage.

• Must have a working knowledge of kitchen equipment Responsible for fast and clean servicing of all menu items to the guest service persons
• Ensures that each order sent out is uniform
• Controls food production to include: proper cooking methods, cooking time and temperature, and insuring sanitation and storage of prepared foods and leftovers
• Prepares for a rush period of work without getting behind
• Performs all relative miscellaneous duties as directed by supervisor/manager.

Qualifications

Able to read, convert recipes according to production requirements and business levels Continuous standing, walking for long periods Periodically pushing and pulling heavy carts and lifting products in proper storage areas, coolers, and freezers

• Ability to work in contrasting hot and cold areas
• Lift food items sometimes as heavy as 100 pounds Temperatures at 35 to 0 degrees in coolers and freezers Temperatures above 85 degrees in the hot kitchen Should have a basic knowledge or basic cooking skills, including but not limited to frying, baking, etc.

Ability to work in some moist and wet environments Repetitive heavy lifting Tasting food and evaluating quality at each stage of preparation Assist at other stations when directed or assigned The ability to develop and scale up recipes in direct proportion The ability to effectively communicate in English The ability to understand French terminology as it applies to cooking applications, a plus Serv-Safe Certified