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Overview

The duties and responsibilities of the prep. cook/dishwasher include helping the working manager/chef in providing quality, consistent food choices that are listed on the menu.  This includes but not limited to prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. Setting up workstations and ingredients so that food can be prepared according to recipes. Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare and plate items listed on the menu such as the salads and entrees.  Help keep and maintain the premises in a clean and orderly appearance. Keep the dishwashing area clean and tidy by washing all dishes, flatware, pans and utensils, and put them away in an orderly fashion.

General:

  1. The position is hourly (non-exempt).
  2. The work is seasonal.
  3. The Assistant Cook/Dishwasher reports to the Restaurant Working Manager/Cook.

Qualifications:

  1. Ability to provide a positive image and exceptional work characteristics.
  2. Have and maintain a Serve Safe Certificate.
  3. Have experience in the food service industry.
  4. Ability to legally serve alcoholic beverages.
  5. Ability to work efficiently with others.
  6. Ability to work well under pressure.
  7. Be thorough and detail oriented.
  8. Must consistently utilize all personal protective equipment.
  9. Ability to lift up to 50 pounds.
  10. Pass a background check, physical and drug test.
  11. Have a valid driver’s license.

Duties to consist of but not limited to:

  1. Work independently while understanding the necessity for communicating and coordinating work effort with other staff members.
  2. Operate kitchen appliances and machines safely and efficiently.
  3. Assist in completing prep and storage of food items, while following all proper food safety and sanitation standards.
  4. Follow recipes and presentation guidelines provided by working manager/cook.
  5. Perform basic cooking duties as well as assist Working Manager in any way needed with the entrees.
  6. Receive, prepare and plate orders using commercial equipment in a quick and consistent manner.
  7. Maintain cleanliness of restaurant. Wash all dishes, pots, flatware and glasses associated with the daily operations.  Correctly place and store clean equipment, dishes, and utensils in designate storage areas.
  8. Stock serving station, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.
  9. Alert Manager when running low on supply of food items, laundry and cleaning supplies.
  10. Help coordinate deliveries and keep appropriate records of expenditures.
  11. Help keep equipment and facilities in a good order and in sanitary condition in accordance with applicable health codes.
  12. Follow cleaning, maintenance and sanitation checklist to be used for inspections.
  13. Alert Restaurant Working Manager of specific/potential problems.
  14. Ability to work hours scheduled.  Ability to complete the season.
  15. Perform all other duties as deemed necessary by the Restaurant Manager

EOE

Minimum Education and Experience

Education Required: None
Driver's License Required: Yes
Minimum Hourly Wage: 16.00
Maximum Hourly Wage: 16.00