Coastal Orange Beach
Prep Cook- CoastAL Orange Beach
Coastal Orange Beach, Orange Beach, Alabama, United States, 36561
Job Summary
Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef.
Essential Duties and Responsibilities
Set up work stations in the kitchen or cook area
Set up ingredients so that food can be prepared according to recipes
Understand basic cooking duties
Prepare simple dishes such as salads and desserts
Maintain a clean and orderly kitchen
Wash dishes or take out the trash when needed
Portion and fabricate protein items
Produce sauce and dressing
Produce fabrications
Properly label, date, store, and rotate products
Receive products and promptly put them away using the FIFO method (first in, first out)
Complete all required daily checklists and production sheets
Follow all directions from Corporate Executive Chef, Executive Chef, or Executive Sous Chef
Adhere to health department, restaurant sanitation, and food‑handling guidelines
Maintain effective communication within the kitchen and be responsive to staff suggestions and concerns
Qualifications
Basic understanding of professional cooking and knife‑handling skills, as well as safety, sanitation, and food‑handling procedures
Ability to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Self‑motivated and organized
Availability to work nights, weekends, and some holidays
Takes pride and responsibility for the job by maintaining efficiency and quality and holding oneself accountable for the function of the job
Physical Demands
Be able to work in a standing position for long periods of time
Move, transport food carts, equipment, and supplies
Reach, bend, stoop, and frequently lift up to 35 pounds, occasionally lifting/moving 50 pounds
Capable of working in extreme hot or cold environments
Continuous use of dexterity and gross motor skills with frequent use of fine motor skills
Maintain good vision (close, distance, color, peripheral, depth perception) and ability to adjust focus
May be exposed to disagreeable odors, chemicals, noise, latex plastics, and other materials used for protective equipment
Education / Experience Required
ServSafe Certified or complete onsite ServSafe class within a determined time
Complete the basic culinary hybrid course within a determined time
High school graduate or GED
Previous kitchen experience preferred
The pay for this position is $20 per hour.
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Essential Duties and Responsibilities
Set up work stations in the kitchen or cook area
Set up ingredients so that food can be prepared according to recipes
Understand basic cooking duties
Prepare simple dishes such as salads and desserts
Maintain a clean and orderly kitchen
Wash dishes or take out the trash when needed
Portion and fabricate protein items
Produce sauce and dressing
Produce fabrications
Properly label, date, store, and rotate products
Receive products and promptly put them away using the FIFO method (first in, first out)
Complete all required daily checklists and production sheets
Follow all directions from Corporate Executive Chef, Executive Chef, or Executive Sous Chef
Adhere to health department, restaurant sanitation, and food‑handling guidelines
Maintain effective communication within the kitchen and be responsive to staff suggestions and concerns
Qualifications
Basic understanding of professional cooking and knife‑handling skills, as well as safety, sanitation, and food‑handling procedures
Ability to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Self‑motivated and organized
Availability to work nights, weekends, and some holidays
Takes pride and responsibility for the job by maintaining efficiency and quality and holding oneself accountable for the function of the job
Physical Demands
Be able to work in a standing position for long periods of time
Move, transport food carts, equipment, and supplies
Reach, bend, stoop, and frequently lift up to 35 pounds, occasionally lifting/moving 50 pounds
Capable of working in extreme hot or cold environments
Continuous use of dexterity and gross motor skills with frequent use of fine motor skills
Maintain good vision (close, distance, color, peripheral, depth perception) and ability to adjust focus
May be exposed to disagreeable odors, chemicals, noise, latex plastics, and other materials used for protective equipment
Education / Experience Required
ServSafe Certified or complete onsite ServSafe class within a determined time
Complete the basic culinary hybrid course within a determined time
High school graduate or GED
Previous kitchen experience preferred
The pay for this position is $20 per hour.
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