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Hours Full-time, Part-time
Location 1616 N. Troy Street
Arlington, Virginia

About this job

Our prep cooks prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Consistency is extremely important to us at Tupelo Honey, we want our cooks to be open to learning our way of doing things, while feeling comfortable sharing their own ideas.

Requirements

Job Requirements
Previous restaurant experience preferred, but not required.
* At least 6 months experience in a similar capacity. Some sort of kitchen experience is necessary.
* Must be able to communicate clearly with managers and kitchen personnel.
* Be able to reach, bend, stoop and frequently lift up to 50 pounds, and use a ladder when neseccary.
* Be able to work in a standing position for long periods of time (up to 9 hours).
* Must have flexibility of schedule.


Additional Information
Essential Duties and Responsibilities:
* Execute all directives of management throughout all shifts.
* Refer to Daily Prep List at the start of each shift for assigned duties. You then must continue to re-check the updated list throughout the shift. As new items are required, prep cooks must be able to prioritize importance while taking into account cooking and preparation times.
* Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in ovens, grills, and a variety of other kitchen equipment.
* Understand and comply consistently with our standard cooking methods, quality standards and kitchen rules, policies and procedures.
* Follow proper cooling, labeling, and rotating procedures of all prepped items.
* Portion food products prior to cooking according to standard portion sizes and recipe specifications. Season according to specifications.
* Maintain a clean and sanitary work station area including tables, shelves, walls grills, broilers, saute burners, convection oven and refrigeration equipment.
* Working together, close down the prep area at the end of the shift by finishing up all projects and cleaning the prep areas. Make sure that food is stored and labeled properly in the correct areas. Make sure nothing is left in the ovens or on the burners.
* Assists line cooks in closing down the line and other areas of the restaurant when necessary.
* Attend all scheduled employee meetings and brings suggestions for improvement.
* Understand and comply with all chemical labeling, storage and uses.
* Promptly report equipment and food quality problems to MOD.
* Inform MOD immediately of product shortages.
* Use our Prep Book and Menu Encyclopedia for preparing all products. Do not rely on the memory of yourself or other employees. However it is necessary to remember certain things and be able to pay careful attention to what you are doing.
* Perform other related duties as assigned by the MOD.
* Personally responsible for safe operation of all equipment or asks for further training.