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Prep Cook at BBQ Holdings , Inc.
Phoenix, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

0.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Timeliness, Pace, Recipe Adherence, Portioning, Cleanliness, Productivity, Organization Skills, Teamwork, Attention To Detail, Communication, Initiative, Positive Attitude, Safe Food Handling

Industry

Restaurants

Description
Job Summary:To produce and maintain the quality of menu items assigned to your station according to the company's menu recipes and specifications. To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: * Timeliness- Station ready to work at scheduled time and you are in proper uniform * Pace- Brisk and steady, organized, no unnecessary steps * Recipe Adherence -- 100% recipe knowledge when prepping or assisting with any other production step * Portioning -- Use scales, measuring spoons, recipe cards and perform portion control tests * Cleanliness -- Maintain the kitchen and all of its equipment to a "like new" condition. Practice clean as you go! * Productivity -- Your productivity is measured, not only by the quality of what you do, but by the quantity of work you complete in a specific time period * Organization skills are a must * Think ahead -- Stock supplies before the rush * Teamwork Knowledge, Skills & Abilities: * Ability to handle multiple tasks and balance fluctuating workload * Ability to work and communicate well with others * Attention to detail and ability to take initiative a must * Responsible behavior and professional image * Must have a positive attitude * Safe food handling and safety is always a top priority * Must be a team player Qualifications: * 2 years of work or related experience preferred * Must be able to work a flexible schedule of nights, days, weekends and holidays
Responsibilities
The Prep Cook is responsible for producing and maintaining the quality of menu items assigned to their station according to company recipes and specifications. They must ensure safety, sanitation, and food standards are met in a timely manner.