Job Available Job Available - AM Prep Cook at Fonville Press

[QuestHospitalityConcepts]

Fonville Press is actively seeking Prep Cooks to join the team. Order and precision of all things food is what you live for. You enjoy the “behind-the-scenes” of culinary art, and ensure success for the rest of the kitchen staff.


Summary of Key Responsibilities
Responsibilities and essential job functions include but are not limited to the following:

• Complete opening and closing checklists.
• Refer to the Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Adhere to all DHEC regulations for cleanliness and sanitation.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Chef.
• Inform Chef immediately of product shortages.
• Use our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Requirements
Required Knowledge, Skills & Abilities:

• A minimum of 1 year of experience in kitchen preparation and cooking.
• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Must be available to work nights, weekends and holidays.
• Must be able to speak, read and understand basic cooking directions.
• Must be able to communicate clearly with managers, kitchen and restaurant employees.
• Ability to model and act in accordance with Quest Hospitality Concepts’ guiding principles.

Physical Requirements:

• Constant standing/walking
• Occasional environmental exposures to cold, heat and water
• Occasional stooping, kneeling or crawling
• Occasional pushing, pulling, lifting or carrying up to 50 lbs.
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant reaching, turning, and performing precision work around the kitchen area
• Constant receiving detailed information through oral communication
• Constant talking, expressing or exchanging ideas by means of the spoken word

Interested candidates should send their resume directly to Chef Jamielyn Arcega at jarcega@fonvillepress.com.