Earl of Sandwich Prep Cook

The Earl Of Sandwich

In 1762, John Montagu, the 4th Earl of Sandwich, invented the meal that changed dining forever. As the story goes, he was playing cards and did not want to leave the gaming table to eat. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands. Thus, the Sandwich was born.

Responsible for ensuring the quality and timeliness of prep production. Also responsible for prep for chef's specials and to be fully knowledgeable of company specifications.

Our family knows about great sandwiches. We Invented the Sandwich and have been eating sandwiches since 1762. Using 250 years of experience, we bring you Earl of Sandwich . Our secret is our famous artisan bread baked when you order, and traditional family recipes prepared with fresh ingredients. We are a family who loves making sandwiches and sincerely hope you enjoy eating them.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

The following list is not inclusive of additional responsibilities that may be requested by the Kitchen Supervisor or Sous Chef:

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Prepare relishes and hors d'oeuvres.

QUALIFICATIONS

The following list is not inclusive of additional responsibilities that may be requested by the Kitchen Supervisor or Sous Chef:

• Interpersonal - Ability to get along well with a variety of personalities and individuals.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Dexterity - Ability to use knives and culinary machinery.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.

SKILLS, ABILITIES & EXPERIENCE

Education: High School Diploma

Experience: Six months to one-year related experience