Prep Cook Skull Creek Dockside

Hilton Head, SC - USA

Monthly Salary: Not Disclosed

Posted on: 2 hours ago

Vacancies: 1 Vacancy

Job Summary

Promote work and act in a manner consistent with the mission of the SERG Restaurant Group.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understand and comply with standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
Clean and sanitize work station area including tables shelves walls grills broilers fryers pasta cookers saut burners convection oven flat top range and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Wash peel and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
Weigh or measure ingredients.
Receive and store food supplies equipment and utensils in refrigerators cupboards and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
Carry food supplies equipment and utensils to and from storage and work areas.
Use manual or electric appliances to clean peel slice and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low and order needed items.
Make special dressings and sauces as condiments for food items.
Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Complete opening and closing checklists and assists others in opening and closing the kitchen.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Butcher and clean fish poultry and shellfish to prepare for cooking or serving.
Load dishes glasses and tableware into dishwashing machines.
Stock cupboards and refrigerators and tend salad bars and buffet meals.

Required Experience:

Cook and prepare a variety of food products including meats seafood poultry vegetables sauces stocks breads and other food products using a variety of equipment and utensils according to the Daily Prep List.Promote work and act in a manner consistent with the mission of the SERG Restaurant Group.Ref...

Promote work and act in a manner consistent with the mission of the SERG Restaurant Group.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understand and comply with standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
Clean and sanitize work station area including tables shelves walls grills broilers fryers pasta cookers saut burners convection oven flat top range and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Wash peel and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
Weigh or measure ingredients.
Receive and store food supplies equipment and utensils in refrigerators cupboards and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
Carry food supplies equipment and utensils to and from storage and work areas.
Use manual or electric appliances to clean peel slice and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low and order needed items.
Make special dressings and sauces as condiments for food items.
Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Complete opening and closing checklists and assists others in opening and closing the kitchen.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Butcher and clean fish poultry and shellfish to prepare for cooking or serving.
Load dishes glasses and tableware into dishwashing machines.
Stock cupboards and refrigerators and tend salad bars and buffet meals.