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prep cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 94301
Industry: All
Employer: Bon Appetit Management Company
Job Tracking ID: 1383495920
Job Description:
Bon Appetit Management Company is seeking an experienced Prep Cook, to join their team on location at one of their high-tech corporate accounts in downtown San Francisco.

POSITION SUMMARY:
The Prep Cook for Bon Appétit Management Company is a fundamental position responsible for culinary tasks within our operation. The line cook is responsible for the proper preparation, set up and execution of a particular station or dish. The culinary work in this position must all follow Bon Appétit's commitments to sustainability and proper health and safety guidelines.

MAJOR DUTIES/FUNCTIONS/TASKS:
• Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
• Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
• Set up station or section in time for service.
• Interact professionally with other employees, customers and suppliers.
• Assures compliance with all sanitation, ServSafe and safety requirements.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.
Note: Job duties are subject to change as needed.

QUALIFICATIONS:
• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols and procedures.
• 2 years of equivalent experience working in a high volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convention ovens.
• Ability to follow all Bon Appétit Health & safety standards.
• Utilize all Personal Protective Equipment's per Bon Appétit guidelines.
• ServSafe certified.
• Regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.