Prep/line Cook

Prep is short for preparation or making preparation. It’s the root system of the kitchen. Your prep cooks are the unsung heroes of the kitchen, the ones who do the daily grunt work. Prep cooks touch every part of your menu and kitchen, whether they’re making black bean burger patties; chopping lettuce; making soups or sauces. Prep cooks prepare your kitchen for the shift to come. Prep is one of the most important parts of cooking. If it’s not done right, nothing can fix it, creating food waste.

Prep cook should have a working knowledge of the storage room(s), (walk-in) fridge(s) and freezers so they know where to find all the ingredients they need for whatever they’re making. They also need to know how to operate many kinds of equipment such as a Robot Coupe, food processor, mandolin and Alto Shaam. Prep cooks could be roasting corn then making pico de gallo all in the same shift.

Look for the following traits & characteristics in a good prep cook:
− Punctuality and dependability

− Ability to take direction, criticism, and instruction well

− Organizational skills

− Ability to complete tedious, repetitive tasks over a long period of time

− A real desire to be in the business

− Ability to stand for long periods of time and lift and move cases of food with relative ease

− At least 2 years of experience in the hospitality industry

− Culinary training is considered a strong asset

− Excellent communication and teamwork skills

− Food and Safety Certification

Tasks and Responsibilities:
As a prep/line cook, you are responsible for prepping in downtime and working the line during busy peaks. Working with fresh in-house made ingredients, it is your job to present visually appealing clean eats At HARVEST, FOH & BOH team members are tipped out equally.

Tasks include:
− Washing, cutting, and preparing fresh ingredients for cooking

− Undertaking basic cooking duties, such as roasting vegetables

− Prepare simple dishes such as salads and sandwiches

− Measuring ingredients and seasonings to be used in recipes

− Labelling and stocking all ingredients so that menu items can be prepared according to recipes

− Opening and closing the restaurant in line with company standards

− Ensuring a high level of cleanliness is always maintained, adhering to all health and safety standards

− Providing support to line cooks

− Working efficiently with team members and reporting any instances to MOD

Line Cook Position

A kitchen line is made up of kitchen stations dedicated to different preparation techniques such as the oven, warming station, or grill. Most line cooks should have some kitchen experience before working on the line. Many people start in prep and work up to the line. Having cross-trained employees is ideal on the line, especially during slow business levels. This will help to save labor dollars but maintain service levels.

The key traits of a successful line cook are:
− Punctuality: as an employee in the restaurant, line cooks need to show up on time

− Willingness to learn: From what goes into the menu items to plate presentation, a line cook is always learning

− Previous experience: Line cooks need to have some experience before they start on the line

− Positive attitude: Because busy times in a restaurant are so hectic, you need cooks who can keep their cool and go with the flow. You also need employees who can follow instructions and follow the directions of their supervisor, especially during shifts

− At least 2 years of experience in the kitchen environment, working on a line

− Culinary training is considered a strong asset

− Excellent communication and teamwork skills

− Food and Safety Certification

Tasks and Responsibilities:
− Sets up and stocks food items and other necessary supplies

− Complete line pars and ensure that enough product is prepared and kept ready for service

− Ensure the quality of food is outstanding every time

− Plate food to specifications to create a great experience

− Perform opening and closing procedures as instructed

− Keep work area, utensils & product equipment clean & sanitized

− Complete cleaning jobs and equipment maintenance outlined by management

− Complete food safety logs and food temperature logs daily

− Ensuring a high level of cleanliness is always maintained, adhering to all health and safety standards

**Job Types**: Full-time, Part-time

**Salary**: From $15.00 per hour

**Benefits**:

- Casual dress
- Discounted or free food

Schedule:

- 8 hour shift
- Day shift
- Weekends as needed

Supplemental pay types:

- Tips

Work Location: In person