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Prep Cook

3 months ago

Orange, United States Boy Scouts of America Full time
Requirements: Desire to meet the needs of dining guests, accurately and efficiently; Responsible for chopping, cutting, weighing, mixing vegetables and ingredients, washing and preparing salads and vegetables. Properly labeling and storing food in compliance with California Food Code, Food and Drug Administration (FDA) and Hazard Analysis Critical Control Point (HACCP). Assist in pot washing, dish washing, and general cleaning duties which include but not limited to: storing food and non-food supplies.

Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  1. Provide a high level of customer service and promote a restaurant-style dining atmosphere.
  2. Work closely with the Food Service Director to ensure guest satisfaction.
  3. Comply with department standards, guidelines and objectives including adherence to all Food Service and Sanitation, HACCP, Health Code standards and guidelines
  4. Follow the prep list created by Food Service Director
  5. Serve as a role model; abide by BSA code of conduct, BSA Operating Principles and Live and Honor the Scout Oath & Scout Law.
  6. Operates a variety of kitchen equipment and utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain. Maintain kitchen in a clean, safe, and sanitary condition.
  7. Assist cooks in preparation and service of various foods including salads, soups and sauces
  8. Stock and refill salad bar, and maintain cleanliness of the salad bar
  9. Remove all food from the serving lines and salad bar at the end of a meal service.
  10. Store and properly handle raw or prepared foods and non-food supplies
  11. Clean and sanitize production equipment, work surfaces and kitchen in compliance with HACCP, Health and Safety code.
  12. Routinely Fill/replace red buckets with sanitizer solution in all work stations.
  13. Sweep/mop trash around kitchen.
  14. Wipe up any spills to ensure kitchen floor remains dry.
  15. Check ice level in coke machines; refill if needed.
  16. Check ice level in salad bar; refill if needed.
  17. Empty kitchen trash containers as needed
  18. Adhere to cleaning schedules as assigned.
  19. Assist Food Service Director and/or Cooks as requested.
  20. Report to work on time.
  21. Performs other duties as may be assigned
Requirements:
  1. Food Handlers Card/ServSafe
  2. Two years minimum experience
  3. Customer/Client Focus.
  4. Communication Proficiency.
  5. Thoroughness.
  6. Time Management.
  7. Is a self-starter, loyal, honest, hardworking and dependable
  8. Works well with others
  9. Detail oriented
  10. Ability to interact with customers in a professional manner
  11. Responsible with company equipment and property
  12. Ability to lift or move up to 50 lbs. on a frequent basis
  13. Long periods of standing, sitting and bending

Work Environment: This job operates in a kitchen environment. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, with cutting boards, Proper usage and handling of various kitchen machinery to include slicers, chopper, grinders, mixers, and other kitchen related equipment. Frequently exposed to hot water, open flames, hot steam and potentially slippery floors, and cleaning chemicals. Non-slip shoes required.

Physical Demands: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. The employee is required to stand for long periods of time, climb or balance; and stoop or kneel. Frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 50 pounds.

Position Type/Expected Hours of Work

This is a Part-Time position; 30 hours or less per week, Days and hours of work vary based on camp needs. Frequent evening and weekend work is required.