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Hours Full-time, Part-time
Location 3412 Ernest W Barrett Pkwy NW
Marietta, Georgia

About this job

POSITION:                                    Sautee Cook (Prep)       

FLSA STATUS:                             Non-Exempt

REPORTS TO:                             General Manager

 

POSITION SUMMARY:

This position turns raw ingredients into cleaned, cooked, portioned and blended stand-alone items to be used in finished dishes or combined with other preparations into sub and finished recipes. Proper receipt of deliveries, cleaning, trimming, cooking, blending and storage are essential to receive maximum yield and profitability from the back door to the front.          

RESPONSIBILITIES (PRIMARY)

  • Prep cooks will need to be able to read and comprehend prep sheets and kitchen supervisor instructions.
  • For cooked preparations, it is essential that cooks can read and comprehend written recipes. Cooks should be familiar with all common cooking terms such as blanch, sauté and sear as well as able to measure or weigh ingredients when appropriate.
  • Sanitation and Safety Procedures must be followed at all times to protect against contaminants; proper cooling and storage are essential.
  • When transferring items from one container to another, the proper tools, such as spatulas or tongs, must be used to minimize product that is discarded.
  • Prep cooks must be trained on all equipment before use and operate safely thereafter.
  • Since prep cooks also handle bulky, awkward or hot items, they must also follow established procedures outlined in the Illness and Injury Prevention guide.
  • When in public view, cooks must be aware of public scrutiny at all times and behave in a manner consistent with our expectations, including wearing full uniforms and communicating at desirable tone levels using appropriate language.

RESPONSIBILITIES (OTHER)

  • Prep cooks may be responsible for checking the accuracy of delivered goods against invoices
  • Proper storage and rotation to ensure freshness - follow “First In, First Out” sequence of usage.
  • Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products.
  • When transforming raw ingredients to prep, it is important to wash, trim and store items, as well as fully emptying shipping and holding containers.

RESPONSIBILITIES (ALL EMPLOYEES)

  • All employees are expected to be part of the Total Service experience and look for ways to provide service to guests and as needed, to each other.
  • Provide first-class guest service at all times.
  • Adhere to all restaurant policies and procedures.

QUALIFICATIONS

  • Excellent written and verbal communication skills.
  • Excellent guest service skills, energetic, enthusiastic and motivational.
  • Ability to multi-task, grace under pressure, the ability to establish a positive rapport with many types of personalities and self-direct task order.
  • Position requires the ability to comprehend written and spoken direction.
  • Detail orientated with knowledge of common ingredients, cooking procedures and safety and sanitation.
  • The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important.
  • Position requires a team player, and an ability to work well with others in Front and Back of the House positions.
  •  

EQUIPMENT TO BE USED

  • Dish machine
  • Hoses
  • Chemical dispensers
  • Mop buckets and brooms
  • Food slicers,
  • Knives and can openers
  • Mixers and processors
  • Ovens, stoves and grills
  • POS time reporting procedures

PHYSICAL AND ENVIRONMENTAL REQUIREMENTS:

  • Occasional bending, kneeling, and lifting up to 50 lbs.
  • Frequent standing and walking.
  • Noise level may be moderate to high at times.
  • Be able to work in a standing position for extended periods of time.

 

Note:  This job description is intended only as a general guideline of your duties and responsibilities at the Restaurant and is not a legally binding contract.  Clean Plate reserves the right to amend, change or terminate the job description, as it deems appropriate.  Any change amendments or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description.

 

CLEAN PLATE RESTAURANTS / EOE