Prep Cook

Cleveland, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $14.00

Work Schedule

Standard Hours

Benefits

weekly pay

Staff Member discounts

Tuition Reimbursement

Fun upbeat working environment

career growth

401K Matching

Paid Time Off

Job Description

Margaritaville and Landshark is a renowned hospitality company known for creating a vibrant and welcoming environment that brings people together to enjoy a slice of paradise. Aimed at delivering fun and escapism to guests, Margaritaville and Landshark have established themselves as one of the top employers in the industry by offering competitive wages, comprehensive benefits packages, and ample opportunities for career advancement. With a committed workforce where 90 percent of team members express love for their job and 92 percent take pride in working with the company, Margaritaville and Landshark foster a supportive culture that emphasizes team spirit, professional growth,... Show More

Job Requirements

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
or equivalent combination of education and experience
high school degree or GED preferred
culinary degree or equivalent preferred
good written and verbal communication skills
ability to interact professionally with other departments and outside contacts
ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
good judgment and decision-making abilities
health permit/food safety cards and alcohol awareness certification
staff member is required to obtain card individually and provide proof of possession prior to first day of employment in states required by law
must be able to work in a fast-paced, high energy, and physically demanding environment
must be able to spend 100% of working time standing, walking, and reaching
pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position
feeling or grasping objects of different size and shape
maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces
will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps
must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently
must be able to communicate clearly with guests in the primary language of the restaurant, primarily English
hearing sounds at normal speaking levels with or without correction
specific vision abilities including close, distance, color, peripheral, depth perception and the ability to adjust focus

Job Qualifications

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant
knowledge of cooking techniques utilized in the scope of the prep/line position applying for
or equivalent combination of education and experience
culinary degree or equivalent preferred
good written and verbal communication skills
ability to interact professionally with other departments and outside contacts
ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
good judgment and decision-making abilities
high school degree or GED preferred
health permit/food safety cards and alcohol awareness certification
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to effectively present information and respond to questions from groups of managers, clients, and guests
expressing or exchanging ideas or instructions by the spoken word
ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Job Duties

Ensures all materials and supplies are available
sets up station according to established guidelines and requirements to ensure guest safety
ensures that all foods are prepared according to established recipes and plating guidelines
executes designated preparation stations without support under normal conditions
prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level
follows all company HACCP documentation and procedures throughout daily shifts
responsible for daily requisition of non-food and food products
ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating
assists management in training new staff members within department when applicable
maintains safety standards while using knives and other food preparation equipment
restocks and/or breaks down work station at the conclusion of the shift
stocks all stations as directed and cleans/closes all stations as directed
ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction
maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils at the end of each shift
maintains high-level of knowledge regarding the company’s products and happenings
notifies manager/supervisor of low inventory and recommends new inventory
communicates opportunities and concerns
performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency
understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management
adheres to all company policies and procedures as established in the staff member handbook

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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