Position title
  • Execute daily preparation lists as delegated by the Chef on duty.
  • Follow recipes and production guidelines in order to accurately and consistently produce what is needed.
  • Assess recipe batch sizes and prepare ingredients accordingly in order to minimize waste and prevent overproduction.
  • Correctly and accurately labels and date all prepared items to ensure that correct amounts delivered to the correct station.
  • Assist in receiving and proper storage of all ingredients and products; clean and organize all prep and storage areas.
  • Properly store, rotate, and manage all food product in accordance with State Food Code policy
  • Utilize quick and efficient knife and cooking techniques in order to increase production
  • Work in a clean and organized station, maintaining safety, sanitation, and housekeeping standards.
  • Must be capable of safely lifting up to 50 lbs.
  • Prior experience in a professional kitchen. Culinary school experience a plus.
  • Maintain a calm demeanor during peak periods or special events throughout the shift to keep the restaurant operating at a high standard.
  • Ability to learn and retain quickly.
  • Ability to perform and complete oral and/or written instructions on a consistent basis. Ask questions if clarification is needed.
  • Ability to work well (strong interpersonal skills) with others; build good working relationships to promote TEAMWORK.
Employment Type
Full-time, Part-time
Job Location
Date posted
January 1, 2023
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Position: BASALT RESTAURANT - Prep Cook

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