RH

Leroy Springs, Inc

Prep Cook

Hourly Pay Rate $19.00

FREE Anne Springs Close Greenway Membership
Employee discounts for Springmaid Mountain and more
Eligible to participate in WellSprings Wellness Program
Enrollment in 401(k) retirement and savings plan option
ABOUT US
Come work with us! At Leroy Springs & Company, our mission is to provide affordable, quality recreational, educational opportunities in the communities we serve. Through continual focused efforts, we believe we can enrich and enhance the lives of our patrons, community partners, and staff members.

OVERVIEW
Under supervisor of the Head Chef the Prep Cook handles prepping the ingredients for all the dishes served at the restaurant.  They will ensure proper food safety when cutting or washing any ingredients.  In preparation of food will also ensure compliance with established policies, procedures and standards of quality and safety.

KEY FUNCTIONS
Prepare ingredients for service, including but not limited to chopping, portioning, mixing, etc.
Assist in maintaining inventory and proper storage of food and beverage items and supplies
Measure prepared ingredients to make sure that there is enough for the chefs requirements
Label food items and store them in the correct place
Make sauces and side dishes to accompany the main dish
Prepares meat by trimming, cutting, and portioning
Prepares fresh produce by peeling, cutting, and portioning
Stock/re-stock inventory appropriately
Set up and maintain a clean and sanitized kitchen area ensuring quality preparation of food
Frequently wash hands and/or wear gloves
Operates a variety of kitchen/serving utensils and supplies while exercising care and safety in the use of all equipment
Assist management in training new staff members within their department when applicable
Communicate to store management all job functions needs
Ensures compliance with all policies, procedures and regulations pertaining to food safety
Adheres to all Company policies, procedures and standards set by the Company
Other duties as assigned

KNOWLEDGE, SKILLS and ABILITIES
Knowledgeable of DHEC, ServSafe and SC laws and regulations
Ability to function well in a high-paced and at time stressful environment
Able to work a variety of shifts including weekends, evenings, and holidays
Ability to multitask and possess a solid sense of timing and efficiency
Ability to maintain effective working relationships
Ability to complete ServSafe training
Previous high volume culinary experience, multiple stations a plus

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and or/ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High School Diploma or equivalent preferred
ServSafe Food Handler Certification; will train
ServSafe Alcohol Certification: will train
Current CPR, First Aid, AED certifications and Child Abuse prevention training; will train
Work schedule varies and will include working on days, nights, holidays, and weekends and requires standing and/or walking for extended periods
Can withstand working with wet floors and high temperatures

REPORTING TO THIS POSITION
No supervisory responsibilities

PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment and utensils, etc.  Must be able to exert up to 25 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.  Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 50 pounds.

Restaurant / Food Service

Tagged as: food and beverage, prep cook, restaurant