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: [LIST] [*]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. [/LIST] Requirements Required Knowledge, Skills & Abilities: [LIST] [*]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. [/LIST] Physical Requirements: [LIST] [*]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 [/LIST] Interested candidates should send their resume directly to Chef Jamielyn Arcega at [email]jarcega@fonvillepress.com[/email].
