Freixenet USA

Prep Cook

Job Locations US-CA-Sonoma
Req No.
2021-1124
Category
Hospitality / Direct To Consumer
Type
Regular Part-Time

Overview

The Prep Cook also known as Junior Chef is responsible for maintaining and preparing food items for daily reservations. He/she is responsible for maintaining high standards throughout the kitchen and food storage areas, practicing good food safety, appropriate sanitation standards, and must demonstrate excellent planning and organizational skills. A Junior Chef works as a team member in a dynamic fast pace environment, and must follow all safety procedures.  This position is for an upbeat multitasker with a calm composure.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Prepares all the food items as directed in a sanitary and timely manner.
  • He/she follows recipes, presentation specifications, and controls portions as set by the winery.
  • A Junior Chef also assumes 100% responsibility for quality of the products that are served.
  • He/she is also responsible for performing other related duties as assigned by the chef and/or managers.
  • Following proper plate presentation and garnish set up for all dishes.
  • He/she is also tasked to track and report any food waste.
  • A Junior Chef must also handle, store and rotate all the products properly.
  • Maintains stock and manages inventory of foods, serve ware, kitchen tools, etc. in all storage areas.
  • Must be knowledgeable of options to prepare dishes for guests with food restrictions.
  • Understanding of healthy, local and sustainable food choices.

OTHER RESPONSIBILITIES

  • Maintains trash receptacles, and proper recycling procedures.
  • Maintains organization in all food prep and storage areas.
  • May assist at Special Events.

SUPERVISORY RESPONSIBILITIES

  • This job has no supervisory responsibilities.

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.

 

EDUCATION and/or EXPERIENCE

  • High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. 
  • 2-3 years restaurant experience a must.
  • Must have a positive, can-do attitude and be able to think and plan ahead.
  • Ability to focus attention on guest needs, remains calm and courteous.
  • Ability to provide clear and pleasant communication.
  • Ability to multitask and work in a fast paced environment.
  • Must be available to work weekends, evenings and holidays.
  • Must be able to lift up to 50 lbs. and stand and walk up to 8 hours per day.

 

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

 

While performing the duties of this job, the employee is regularly required to stand, walk, talk and hear and to use hands to finger, handle, or feel and reach with hands and arms.  The employee is occasionally required to sit, stoop, kneel, crouch, crawl, taste and smell. 

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