Job description

Job Title : Line/Prep Cook

Department : BOH

Reports to : General Manager, Executive Chef, Sous Chef

Supervises : N/A

Works with : All other positions in the company

Overview

Exceeds expectations by meeting and anticipating the wishes and needs of the guests and comply with EHGstandards & procedures to exceed both guests’ and employees’ expectations. Assists & supports other parts of EHGoperations.

DUTIES AND RESPONSIBILITIES:

§ Maintaining cleanliness of the operation as per company standards and health department regulations.

§ Proper knowledge and use of chemicals throughout the operation. Please refer to Material Safety Data Sheets for proper procedures.

§ Comply with food safety and sanitation regulations as per local health codes.

• Maintaining and completing all checklists associated with cleaning requirements throughout the kitchen.

§ Detailing the environment to prevent build up of grime on walls and shelving.

§ Maintain food storage, rotation, and preparation requirements.

§ Setting up and stocking stations with all necessary equipment and supplies.

• Maintaining consistency of products and dishes throughout the kitchen.
• Proper guest service requires that the food is produced on a timely basis and that you possess an in depth knowledge of the full menu.

§ Be knowledgeable of common food allergies and dietary restrictions to better accommodate special requests.

• Performing all preparations and executions of each menu item and the item specifications and presentations that will be set by upper management.

§ To report for duty punctually wearing appropriate attire, and to maintain a high standard of personal appearance and hygiene at all times.

§ To undertake any reasonable tasks and secondary duties as assigned by upper management.

• Maintain the standard of “Be Great! Not Good!”
• Maintain a high level of cleanliness and organization in the kitchen facilities.

§ To provide a courteous, professional, attentive and efficient service at all times with all departments and guests.

§ Assist the stewards and front of house employees when necessary.

§ To be fully aware of the layout of the operation and to know the exact locations of all equipment available.

§ Knowledge and ability to operate all machinery required of job.

§ An understanding of various cooking methods, ingredients, equipment, and procedures.

§ Ensure all equipment and machinery is in good working order. Report to a management employee if repairs are needed.

§ If any breakage occurs or chipped items are found, notify a manager, remove the item from circulation, and record in the breakage log.

§ Report any maintenance or hazard issues to manager on duty.

Have possession of required work cards and/or certifications as per local health regulations.

Job Type: Full-time

Pay: From $16.50 per hour

Benefits:

• Employee discount
• Flexible schedule

Physical setting:

• Bar
• Upscale casual restaurant

Shift:

• 8 hour shift
• Day shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Salt Lake City, UT 84101: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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