Prep Cook

Reporting to the Head Chef, Sous Chef, and/or Manager, the Prep Cook is responsible for safely preparing ingredients required for food service from a sanitary environment. A Prep Cook is an essential part of the kitchen staff, especially as an aide to the Chef, as they help maximize the workflow in the kitchen. At Kava, the main role of the Prep Cook is to assemble and prepare all necessary ingredients for sandwiches, bowls, and salads in a timely manner.

DUTIES AND RESPONSIBILITIES:

- Maintaining high standards of hygiene.
- Must be very organized and able to work alone.
- As per prep list, prepare food items to be ready for service
- Washing, chopping, peeling fruits, vegetables; preparing salads, sandwiches, mise en place, etc.
- Ensure food is properly stored, labeled and safely handled for consumption
- Ensures daily completion of mise en place and the following week’s set-up.
- Measuring dish ingredients and portion sizes accurately.
- Dealing with deliveries and stock rotation.
- Preparing various items for private dining events.
- Cleans and maintains organization of his/her assigned station.
- Carries out any other duties assigned by Management.
- Prepares all mise en place necessary to run their station.
- Responsible for opening and closing station according to the Head Chef’s standards
- Responsible for washing dishes when needed

SKILLS AND QUALIFICATIONS
- Basic education requirement: Grade 12 (or equivalent) - preferred
- Minimum 2+ years experience in the restaurant or food service industry
- WHMIS training
- Certified Food Handler
- Proficient in culinary skills such as chopping, preparing mise en place, etc.
- Strong knife skills and workable knowledge of kitchen equipment
- Solid understanding of standard measurements and portions
- Able to follow oral and written instructions
- Highly organized and strong time management skills
- Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly)
- Must have physical stamina to lift moderate amounts of weight
- Ability to stand for long periods of time
- A high standard of spoken and written English.
- Able to work under pressure.

SUPERVISORY RESPONSIBILITY:
None.

Physical & Working Conditions:
This position requires the employee to stand on their feet for most of the day. The employee must be able to deal with high levels of stress, pressure deadlines and maintain composure. Occasional lifting is required to a maximum of 50 pounds. Kitchen exposure includes mechanical equipment, sharp objects (knives), high heat, smoke, noise and chemical solvents.

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

**Salary**: $16.00-$17.00 per hour

Flexible Language Requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Monday to Friday
- Morning shift
- Overtime
- Weekend availability

Supplemental pay types:

- Overtime pay

Ability to commute/relocate:

- LaSalle, ON: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Kitchen: 1 year (preferred)

Work Location: One location