Prep/Line Cook

JOB TITLE: Prep/Line Cook

STATUS: Full Time, Non-Exempt

REPORTS TO: Sous Chef and Executive Chef

DIRECT REPORTS: No

SUMMARY:  This position will assist the Chefs and Cooks of the kitchen with prep for the Cafe and Market's food production and Kid's meal services.

PRIMARY DUTIES:

• Utilize knives and other various kitchen tools and equipment to perform multiple forms of hot and cold food preparation.
• Prepare food items according to the daily prep list with consistent quality and making sure to not prepare beyond estimated needs.
• Follow recipes, production, portion, and presentation standards; complete mise en place and set-up station for Market and Cafe food production and Kid's meal services. 
• Maintain a prepared and sanitary work area at all times according to sanitation and food handling standards
• Operate, maintain and properly clean kitchen equipment, including, stove, steamer, food processor, mixer, slicer, oven, steam table, and char griller.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. 
• Notify Chef in advance of likely shortages before or during meal services
• Ensure that each guest receives outstanding guest service by providing a guest friendly environment, including greeting and acknowledging every guest, maintaining outstanding standards, and all other components of guest service.
• This job posting is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.

EDUCATION & EXPERIENCE:

Education and Certifications: High School Diploma/GED Required. Preferred Food Safety Certification or willingness to follow food safety guidelines and regulations required by the USDA and the state of Ohio.

Experience: Preferred 6-months sanitation knowledge and food handling experience.

Skills/Competencies:  Excellent customer service skills. Manual Dexterity, basic knife handling skills, and kitchen equipment handling experience. Basic math skills and good verbal communication skills: ability to speak, write and comprehend English. Ability to work independently and work as a team member. Ability to follow directions verbally and follow directions written on recipe cards. Able to manage stressful and difficult situations and people in a professional manner. Reliability is revealed through work ethic and work performance in a fast-paced and high volume environment. Good organizational and time management skills. Must have the ability to multi-task while paying attention to detail.

JOB CONDITIONS:

Working Conditions:  While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate, but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. These abilities must be able to be performed up to eight hours a day varying in-between the hours of 7am-8pm. Some night and weekend work may be required. Prep/Line Cooks must be 18 years of age or older.

Current Openings for Prep/Line Cook Jobs at Mid-Ohio Food Collective