Prep Cook/Line Cook

  • Jewish Senior Life
  • West Bloomfield, Mi 48322
  • Aug 20, 2019
Full time Hospitality-Hotel

Job Description

Jewish Senior Life of Metropolitan Detroit is dedicated to enhancing the quality of life for older adults.

We are looking for an experienced Line Cook to join our team. Candidates should support team work and be excited about expanding on their culinary abilities. Candidates also need to be service oriented and enjoy a fast paced work environment.

LINE/PREP COOK SUMMARY : This position reports to the Executive Chef Manager and may assist in supervising the kitchen staff as well as other supportive duties.

SUMMARY: Participate in the meal preparation the dinner service; as well as cold food prep . Completes assigned daily kitchen production. Responsibility of proper cleaning and sanitation of kitchen, dining areas, trash disposal areas, equipment, cookware, dishes, etc in their work area. Performs stock tasks as directed. Assists with all functions of the kitchen and meal service tasks as directed by supervisors.

LINE/PREP COOK ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.

  • Prepares all required food products as scheduled in the cycle menu, to include regular dinner service and any catering or other special functions using production sheets and approved recipes.
  • Follows proper handling, preparation and holding guidelines, takes temperatures at regular intervals and maintains foods in sufficient quantities while minimizing over-production and waste.
  • Properly presents all food items and to provide maximum appeal and freshness.
  • Follows HACCP procedures and practices.
  • Maintains kitchen sanitation and equipment cleaning schedule.
  • Ensures proper communication with service personnel on proper portioning, plating, garnishing and presentation of food items.
  • Communicates appropriately with all food service staff, supervisor and listens effectively.
  • Performs any duty requested by Management to ensure the effective and efficient operation of the kitchen and dining department.
  • Fills in and performs duties as needed to support the function of the kitchen as well as the Dining Manager.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Proven strong guest service orientation
  • Ability to function in a team oriented environment
  • Creative skills in food preparation and presentation
  • Excellent time management skills

EDUCATION and/or EXPERIENCE:

Minimum of two years high volume cooking experience required. High School Diploma or GED required