Mike Anderson's Prep Cook

Baton Rouge, LA, USA|

Job Overview

Compensation

Hourly

Range $12.25 - $15.50

Benefits

Health Insurance

Paid Time Off

Employee Meals

Uniform allowance

Training and Development

Job Description

This opportunity is offered by a dynamic and quality-focused kitchen environment that emphasizes producing excellent culinary offerings. The establishment thrives on maintaining high operational standards through teamwork, careful preparation, and adherence to kitchen protocols. As an essential part of the foodservice team, the kitchen plays a vital role in ensuring customers enjoy delightful, nutritious meals prepared with precision and care. Their commitment to professional growth extends to providing training and continuous support to their team members, fostering a culture of respect and collaboration.

The role on offer is that of a Cook, reporting directly to the Kitchen Manager. Thi... Show More

Job Requirements

Minimum of 1 year experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Ability to communicate clearly with managers and kitchen personnel
Ability to reach, bend, stoop and frequently lift up to 50 lbs
Ability to walk or stand for long periods of time up to 8 hours
Ability to follow a schedule and be punctual

Job Qualifications

Minimum of 1 year experience in kitchen preparation and cooking
At least 6 months experience in a similar capacity
Effective communication skills with managers and kitchen personnel
Ability to follow schedules and be punctual

Job Duties

Complete opening and closing checklists
Refer to Daily Prep List at the start of each shift for assigned duties
Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and other kitchen equipment
Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Portion food products according to standard portion sizes and recipe specifications
Maintain a clean and sanitary workstation including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Close the kitchen properly and follow the closing checklist
Attend all scheduled employee meetings and bring suggestions for improvement
Report equipment and food quality problems promptly to Kitchen Manager
Inform Kitchen Manager immediately of product shortages
Use the Standard Recipe Card for preparing all products
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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