Prep Cook - Jazzboline Restaurant and Bar

Exceptional, Unique, Independent – Boutique Hotel in Amherst, NY. The Reikart House , A Tribute Portfolio Hotel , is looking for a Prep Cook to become part of this Award-Winning Team for our fine dining restaurant, Jazzboline! General Purpose Prepare food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident-free environment. Essential Duties/Responsibilities Prepare all food items according to recipe cards and correct handling procedures. Maintain the highest quality and appearance of all foods served from the kitchen, and ensure plates are clean and appetizing. Maintain proper par levels per estimates on the production sheets; maintain top-quality freshness. Use leftovers and maintain proper storage on the hot food side. Label and date all food. Maintain clean and orderly refrigerators and work areas. Make sure all stations are properly cleaned at the end of the shift and the evening. Rotate all foods and correctly fill out production charts. During peak business periods, coordinate and expedite to accelerate service. No travel required. Hours: Scheduled days and times may vary based on need. Experience Minimum one year of cold prep work or food service‑related work. Knowledge Knowledge of cold prep, proper knife handling, maintaining proper temperature, sanitation, and light dessert knowledge. Skills Must have minimal hearing to hear timers; coordinate with other kitchen staff. Must have moderate vision to check food quality. Must have minimal speech communication skills to read production charts/recipes Abilities Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Regular bending to lift items and supplies. No kneeling. Mobility: regularly moves throughout the kitchen. Continuous standing - to complete a task, may be stationary for short periods of time. No climbing required. No driving required. Education/Formal Training High school education or equivalent experience. Material/Equipment Used Chemicals/Agents: Bleach, Lime Away, grease cutter. Protective Clothing: Hair restraint/hat, gloves, apron, and safety shoes, approximately 100% of 8-hour shift. Knife, cutting board, toaster, mixer, slicer, cold table, food processor. Environment Inside 100% of the 8-hour shift. #J-18808-Ljbffr Jazzboline Restaurant & Bar