Prep/Line/Lead Cook
Description
The role of the prep cook is to safely prepare all menu items for foodservice in a safe and
sanitary environment. The prep cook needs to be able to prep all bulk production. The prep
cook needs to be able to prepare all pantry food items while maintaining acceptable ticket
times with a full monitor. The prep cook needs to be able to follow standard recipes. The prep cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The prep cook should follow the supervisor on duty.
The role of the line cook is to safely prepare all menu items for foodservice in a safe and
sanitary environment. The line cook needs to be able to work any station in the kitchen as well as be efficient to maintain acceptable ticket times with a full monitor. The line cooks needs to be able to prepare all food items for all stations in a timely manner while following standard recipes. The line cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The line cook should follow the supervisor on duty.
The role of the lead cook is to assist the sous chefs in supervising the cooks and utilities by
making sure they are on task and completing their assigned tasks as well as maintaining a clean and safe work environment. The lead cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The lead cook reports to the sous chef-on-duty and is expected to lead kitchen staffers when the sous chef-on-duty is not present.
sanitary environment. The prep cook needs to be able to prep all bulk production. The prep
cook needs to be able to prepare all pantry food items while maintaining acceptable ticket
times with a full monitor. The prep cook needs to be able to follow standard recipes. The prep cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The prep cook should follow the supervisor on duty.
The role of the line cook is to safely prepare all menu items for foodservice in a safe and
sanitary environment. The line cook needs to be able to work any station in the kitchen as well as be efficient to maintain acceptable ticket times with a full monitor. The line cooks needs to be able to prepare all food items for all stations in a timely manner while following standard recipes. The line cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The line cook should follow the supervisor on duty.
The role of the lead cook is to assist the sous chefs in supervising the cooks and utilities by
making sure they are on task and completing their assigned tasks as well as maintaining a clean and safe work environment. The lead cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The lead cook reports to the sous chef-on-duty and is expected to lead kitchen staffers when the sous chef-on-duty is not present.
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Requirements/Responsibilities
Essential Functions
Prepares all food items to order, following standard recipes and procedures within
specified time limits
Properly measures and assembles ingredients required for preparing the standard
recipes
Cuts and/or portions meat, fish and poultry
Uses scale to ensure proper portioning of food items and minimize waste of products
Accepts or rejects ingredients based on quality and quantity
Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry
storage
Maintains work area in a clean, sanitary and safe manner
Understands and complies with food safety and temperature standards
Assists with inventory control with proper production management to minimize waste
Maintains cleanliness and safety standards throughout the kitchen; follows and upholds
all health codes and sanitation regulations
Ensures that all equipment is set up properly and operating efficiently and accurately
Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked
Adheres to and enforces inventory and labor control measures; performs inventory
counts as requested
Insures all policies, procedures and DNC standards and regulations are maintained and
followed
Ensures highest level of food quality, taste and presentation
Participate in actual food preparation, produce food consistently with high quality, taste
and presentation
Ensure adherence to recipes and product specifications
Abilities
Excellent knife skills
Follow recipes
Work calmly and effectively under pressure
Must have problem solving abilities
Be self motivated and organized
Able to stand or walk for entire length of shift
Able to work long periods of time without a break
Ability to handle multiple assignments at once
Able to handle one full monitor while maintaining acceptable ticket times
Knowledge of kitchen equipment and utensils
Able to lift up to 50 lbs at a time
Bad Habits
Not following pars
Not stocking stations properly
Not following recipes
Good Habits
Lead by example
Provide constant feedback
Multitask
Help out other stations as needed
Be a team player
Opening Duties
Check station and stock to pars on a daily basis
Rotate all product(FIFO)
Make sure all equipment is on and working
Check quality of all food at assigned station
Stock and check for proper utensils and portioning devices
Make sure all food and pans are rotated for dinner service
Make sure all stations are fully stocked prior to opening
Closing Duties
Break down all equipment to bare minimums and detail clean on a nightly basis
Clean gaskets on all refrigeration
Wrap, label and date all food for overnight storage and
Make sure kitchen is cleaned to the highest standard
Make sure all stations are fully stocked prior to closing
Prepares all food items to order, following standard recipes and procedures within
specified time limits
Properly measures and assembles ingredients required for preparing the standard
recipes
Cuts and/or portions meat, fish and poultry
Uses scale to ensure proper portioning of food items and minimize waste of products
Accepts or rejects ingredients based on quality and quantity
Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry
storage
Maintains work area in a clean, sanitary and safe manner
Understands and complies with food safety and temperature standards
Assists with inventory control with proper production management to minimize waste
Maintains cleanliness and safety standards throughout the kitchen; follows and upholds
all health codes and sanitation regulations
Ensures that all equipment is set up properly and operating efficiently and accurately
Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked
Adheres to and enforces inventory and labor control measures; performs inventory
counts as requested
Insures all policies, procedures and DNC standards and regulations are maintained and
followed
Ensures highest level of food quality, taste and presentation
Participate in actual food preparation, produce food consistently with high quality, taste
and presentation
Ensure adherence to recipes and product specifications
Abilities
Excellent knife skills
Follow recipes
Work calmly and effectively under pressure
Must have problem solving abilities
Be self motivated and organized
Able to stand or walk for entire length of shift
Able to work long periods of time without a break
Ability to handle multiple assignments at once
Able to handle one full monitor while maintaining acceptable ticket times
Knowledge of kitchen equipment and utensils
Able to lift up to 50 lbs at a time
Bad Habits
Not following pars
Not stocking stations properly
Not following recipes
Good Habits
Lead by example
Provide constant feedback
Multitask
Help out other stations as needed
Be a team player
Opening Duties
Check station and stock to pars on a daily basis
Rotate all product(FIFO)
Make sure all equipment is on and working
Check quality of all food at assigned station
Stock and check for proper utensils and portioning devices
Make sure all food and pans are rotated for dinner service
Make sure all stations are fully stocked prior to opening
Closing Duties
Break down all equipment to bare minimums and detail clean on a nightly basis
Clean gaskets on all refrigeration
Wrap, label and date all food for overnight storage and
Make sure kitchen is cleaned to the highest standard
Make sure all stations are fully stocked prior to closing
Special Instructions
Please do not send any emails, resumes, or call.
We are making it really easy to apply for this position.
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team.
Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one.
ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.
We are making it really easy to apply for this position.
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team.
Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one.
ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.
Cardinals Nation Restaurant
601 Clark Ave 102
St. Louis, MO 63102
www.cardinalsnation.com
St. Louis, MO 63102
Hours of operation
- Mon: 11:00 am - 12:00 am
- Tue: 11:00 am - 12:00 am
- Wed: 11:00 am - 12:00 am
- Thu: 11:00 am - 12:00 am
- Fri: 11:00 am - 12:00 am
- Sat: 11:00 am - 12:00 am
- Sun: 10:00 am - 12:00 am