City, State:

Denver, Colorado

 

Title: Line Cook 

The purpose of a PREP COOK is to prepare food items for upcoming restaurant service or banquet events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
• Take and record temperature of food and food storage areas such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Portion and wrap the food, or place it directly on plates for service to patrons.
• Weigh or measure ingredients.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Ability to read a BEO in order to prepare food items for upcoming banquet events.
• Maintains regular attendance, is consistently on time, and observes prescribed work, break and meal periods in compliance with standards.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by supervisor.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.

DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required.

Associate demonstrates a high QUALITY of work:

• Demonstrates accuracy and thoroughness.
• Monitors own work to ensure quality.
• Provides the best possible service to clients and customers. 

Associate demonstrates acceptable PRODUCTIVITY standards

• Meets or exceeds productivity standards. 
• Produces adequate volume of work efficiently in a specific time.

Associate demonstrates excellent CUSTOMER SERVICE SKILLS

• Responds to requests for service and assistance. 
• Demonstrates the desire and ability to provide high quality service to both internal and external customers. 
• Solicits customer feedback to improve service.

Associate demonstrates INITIATIVE

• Asks for and offers help when needed. 
• Includes appropriate people in decision-making.

Associate demonstrates ACCOUNTABILITY for their job performance

• Takes responsibility for own actions.
• Performs work with little or no supervision; works independently.
• Can be relied upon regarding task completion and follow up.  

EDUCATION AND EXPERIENCE REQUIREMENTS:

A high school diploma or general education degree (GED); and/or experience in a hotel or related field preferred.

Completions of Bartender's school or course preferred.

QUALIFICATIONS

• Ability to use cooking metrics and conversion methods for all cooking measurements.
• Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
• Ability to interpret and perform basic computer functions.

CERTIFICATES AND LICENSES

• Safe Serve/Food Handler’s Card

WORK ENVIRONMENT

The work environment normally entails the following:

•              Kitchen environment - varying degrees in tempe