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Posted : Tuesday, August 20, 2024 03:59 PM
*Location*: Brighton, MI
*Reports to*: Executive Chef
*Status*: Non-Exempt
_*Job Summary:*_
The Prep Cook/Dishwasher will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff and wash dishes according to all safety guidelines for cleanliness.
_*Supervisory Responsibilities:*_ * None.
_*Duties/Responsibilities:*_ * Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
* Prepares fresh produce by peeling, cutting, and portioning.
* Prepares meat by trimming, cutting, and portioning.
* Prepares simple dishes such as breads or salads.
* Mixes or prepares condiments, dressings, and sauces.
* Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
* Assists with unloading, inspection, and storage of raw ingredients and supplies.
* Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
* Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas.
* Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.
* Cleans trash receptacles with water or steam.
* Moves dishwashing supplies and equipment from storage to work area by hand or using hand trucks.
* May assist in cleaning and preparing various foods for cooking and/or serving, as directed.
* Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation.
* Performs other related duties as assigned.
_*Required Skills/Abilities: *_ * Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
* Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
* Ability to function well in a high-paced and at times stressful environment.
* Ability to work quickly and efficiently.
* Ability to work well as part of a team.
* Ability to maintain personal hygiene.
* Ability to understand and follow directions.
* Ability to understand and meet restaurant standards for health, safety, and excellence.
* Ability to remain alert and focused in an environment that is noisy and fast-paced.
* Ability to work effectively with kitchen staff.
* Detail-oriented and thorough.
_*Physical Requirements: *_ * Prolonged periods walking or standing.
* Must be able to lift, carry, and place up to 60 pounds at a time.
* Must be able to work days, nights, weekends, and/or holidays as needed.
* Must be able to bend, stoop, and wipe frequently.
* Must frequently immerse hands in water.
* Must be able to work in a hot and damp environment.
* Prolonged periods of standing and working in a kitchen.
* Exposure to extreme heat, steam, and cold present in a kitchen environment.
* Manual dexterity to cut and chop foods and perform other related tasks.
_*Qualifications:*_ To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative for the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
_*Language Ability:*_ Ability to read, analyze and interpret common instructions, lists, and safety guidance.
_*Math Ability:*_ Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions and decimals.
_*Reasoning Ability:*_ Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret and variety of instructions furnished in written, oral, diagram or schedule form.
_*Education and Experience:*_ * High school or vocational school coursework in kitchen basics such as food safety, preferred.
* Prior related experience preferred.
_*Knowledge, Skills and Other Abilities:*_ * Time management * Oral communication skills * Written communication skills * Professionalism * Presentation skills * Technical communication skills * Interpersonal relations * Customer relations * Diplomacy * Organization * Conflict Resolution Skills Job Types: Full-time, Part-time Pay: $12.
00 per hour Expected hours: 20 – 40 per week Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Paid training * Vision insurance Shift: * 8 hour shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed * Weekends only Ability to Relocate: * Brighton, MI 48116: Relocate before starting work (Required) Work Location: In person
_*Supervisory Responsibilities:*_ * None.
_*Duties/Responsibilities:*_ * Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
* Prepares fresh produce by peeling, cutting, and portioning.
* Prepares meat by trimming, cutting, and portioning.
* Prepares simple dishes such as breads or salads.
* Mixes or prepares condiments, dressings, and sauces.
* Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
* Assists with unloading, inspection, and storage of raw ingredients and supplies.
* Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
* Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas.
* Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.
* Cleans trash receptacles with water or steam.
* Moves dishwashing supplies and equipment from storage to work area by hand or using hand trucks.
* May assist in cleaning and preparing various foods for cooking and/or serving, as directed.
* Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation.
* Performs other related duties as assigned.
_*Required Skills/Abilities: *_ * Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
* Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
* Ability to function well in a high-paced and at times stressful environment.
* Ability to work quickly and efficiently.
* Ability to work well as part of a team.
* Ability to maintain personal hygiene.
* Ability to understand and follow directions.
* Ability to understand and meet restaurant standards for health, safety, and excellence.
* Ability to remain alert and focused in an environment that is noisy and fast-paced.
* Ability to work effectively with kitchen staff.
* Detail-oriented and thorough.
_*Physical Requirements: *_ * Prolonged periods walking or standing.
* Must be able to lift, carry, and place up to 60 pounds at a time.
* Must be able to work days, nights, weekends, and/or holidays as needed.
* Must be able to bend, stoop, and wipe frequently.
* Must frequently immerse hands in water.
* Must be able to work in a hot and damp environment.
* Prolonged periods of standing and working in a kitchen.
* Exposure to extreme heat, steam, and cold present in a kitchen environment.
* Manual dexterity to cut and chop foods and perform other related tasks.
_*Qualifications:*_ To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative for the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
_*Language Ability:*_ Ability to read, analyze and interpret common instructions, lists, and safety guidance.
_*Math Ability:*_ Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions and decimals.
_*Reasoning Ability:*_ Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret and variety of instructions furnished in written, oral, diagram or schedule form.
_*Education and Experience:*_ * High school or vocational school coursework in kitchen basics such as food safety, preferred.
* Prior related experience preferred.
_*Knowledge, Skills and Other Abilities:*_ * Time management * Oral communication skills * Written communication skills * Professionalism * Presentation skills * Technical communication skills * Interpersonal relations * Customer relations * Diplomacy * Organization * Conflict Resolution Skills Job Types: Full-time, Part-time Pay: $12.
00 per hour Expected hours: 20 – 40 per week Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Paid training * Vision insurance Shift: * 8 hour shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Rotating weekends * Weekends as needed * Weekends only Ability to Relocate: * Brighton, MI 48116: Relocate before starting work (Required) Work Location: In person
• Phone : NA
• Location : 1320 Rickett Rd, Brighton, MI
• Post ID: 9129592378
