1100 West Investments LLC
POSITION PURPOSE
As a Prep Cook, you will play a vital role in ensuring the smooth operation of our hotel's kitchen. You will be responsible for preparing and organizing ingredients, ensuring that our kitchen is always stocked and ready to meet the demands of our guests.
ESSENTIAL FUNCTIONS
Label and stock all ingredients on shelves in an orderly manner.
Measure ingredients and seasonings to be used for cooking.
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
Practice sanitation and safety daily to ensure total customer satisfaction.
Undertake basic cooking duties such as reducing sauces, parboiling food etc.
Prepare simple dishes such as salads, entrees etc.
Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
Ensure all food and other items are stored properly.
Comply with nutrition and sanitation guidelines.
Perform other kitchen duties as assigned.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Mondrian South Beach rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS
In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel.
Prepare a variety of ingredients, including vegetables, meats, and sauces, according to recipes and specifications.
Set up workstations with the necessary ingredients and equipment to ensure efficient food production.
Maintain accurate inventory records of food supplies and ensure that items are properly stored and rotated.
Maintain a clean and sanitary work environment, adhering to all health and safety regulations.
Properly use and maintain kitchen equipment, including knives, slicers, and mixers.
Collaborate with other kitchen staff to ensure smooth operations and meet deadlines.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, we must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Walking and standing are required. The length of time of these tasks may vary from day to day and task to task. An ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (main kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. QUALIFICATION STANDARDS High school or equivalent education required. Previous experience in a commercial kitchen, preferably in a hotel or restaurant setting. Strong knife skills and knowledge of food preparation techniques. Ability to work efficiently under pressure and meet deadlines. Excellent organizational and time management skills. A passion for food and a commitment to providing exceptional service. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates, or permits. Grooming: All employees must maintain a neat, clean, and well-groomed appearance with Baia Beach Club and Mondrian South Beach standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.
PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, we must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Walking and standing are required. The length of time of these tasks may vary from day to day and task to task. An ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (main kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. QUALIFICATION STANDARDS High school or equivalent education required. Previous experience in a commercial kitchen, preferably in a hotel or restaurant setting. Strong knife skills and knowledge of food preparation techniques. Ability to work efficiently under pressure and meet deadlines. Excellent organizational and time management skills. A passion for food and a commitment to providing exceptional service. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates, or permits. Grooming: All employees must maintain a neat, clean, and well-groomed appearance with Baia Beach Club and Mondrian South Beach standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.