Line Cook at Bridgewater Place

Job Description

Job Description

The Bridgewater Place Prep Chef will be responsible for properly facilitating the catering kitchen. The Prep Chef will execute culinary events, including both corporate and personal under guidance of executive chef.  As a chef the responsibility of ensuring the highest quality food service and experience for our clientele is top priority. 

Specific Job Responsibilities:

As it is not possible to list every duty related to this position, following is a list of the primary duties and responsibilities of the Prep Chef. Other duties may arise now or in the future that would fall under the Prep Chef. 

·        Possesses the ability to handle any menu including breakfast buffets, luncheons, and formal dinners with multi-course meals that are individually plated;

·        Present food using proper plate garnishment and plate presentation techniques designed by Executive Chef;

·        Food preparation under the discretion of the Executive Chef;

·        Ensure that food is properly stored;

·        Learns and adheres to the designated cooking methods to assist in preparing the appropriate menu items consistently;

·        Cook and prepare a variety of food products including meats, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils;

·        Assist in updating list of kitchen items and food needed for upcoming events;

·        Set up/Breakdown for meal periods based upon anticipated volumes;

·        Communicate with event staff to ensure a smooth catering transition between each facet of an event;  

·        Monitors the quality and quantity of the food during the event;

·        Travels to offsite locations when Bridgewater has an outside catering event;

·        Collects items needed for outside catering events including equipment ,supplies, food, and beverage in collaboration with the Executive Chef, Events Director, and Events Lead;

·        Adheres to policies and procedures regarding sanitation and sanitary food handling;

·        Keeps equipment clean and in proper operating conditions;

·        Stocks coolers and storage areas;

·        Practices safe work habits at all times to avoid possible injury to self, other employees, and customers

·        Other duties as directed by Management 

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