Prep Cook - Pippin's Tavern - Lodge Management Group

We are hiring for a Prep Cook to help assist our Line Cook and Executive Chef in preparing our food options for our Brunch Menu and Main Menu at Pippin's Tavern. The prep cook is responsible for preparing ingredients and stations used for the cooking process in our full-scratch kitchen. They will help maintain a clean, sanitized, and organized kitchen to ensure the cooking process runs smoothly. The prep cook will also help with preparing smaller dishes and presentation of the dishes.

Check out our Pippin's Tavern website for more information.

To be considered for this role, you should be legally authorized to work in a bar where alcoholic beverages are served and consumed. You should also be available to work in shifts, including mornings, evenings, weekends and public holidays (Blackout Dates for no time off requests may include, but are not limited to: St. Patrick's Day weekend, Memorial Day Weekend, Labor Day Weekend, New Years Eve)

Responsibilities

• Follow the prep list created by chefs to plan duties
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Comply with nutrition and sanitation guidelines
• Perform other kitchen duties as assigned

Requirements

• Proven experience as prep cook
• Knowledge of health and safety rules in a kitchen
• Manual dexterity able to operate cutting tools and kitchen utensils
• A team player with good communication skills
• Patient with an ability to stay positive under pressure
• Very good physical condition and endurance
• High school diploma or equivalent is desirable; Training from a culinary school will be an asset

Benefits

$20-25/hr; Paid Weekly

M/D/V/L

401K ILSC