Prep Cook at Lake Hopatcong Yacht Club

Mount Arlington, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

0.0

Posted On

29 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Cooking Methods, Kitchen Equipment Operation, Food Safety Regulations, Inventory Management, Cutting, Chopping, Mixing, Cleaning, Stock Rotation

Industry

Textile Manufacturing

Description

Description Company: Lake Hopatcong Yacht Club- Mt. Arlington, NJ Title: Prep Cook Starting Pay: Based off experience starting at $16+/Hour Employment Type: Full Time & Part Time (20-40 hours/week pending business needs) Employment Period: May- October (shorter seasons may be discussed) Standard Shift Duration: 4-10 hours (pending business needs) Job Purpose: Assists the Line Cook and Sous Chef in preparing food for lunch, dinner, buffet and bar menu items (specifically the salad and appetizer station) for Lake Hopatcong Yacht Club porch dining and events while providing a positive experience. What are we looking for? Minimum Qualifications: Must be 16 years of age or older Previous experience in a kitchen handling and preparing and plating food OR Desire/passion to learn various cooking methods in an industrial kitchen in regards to understanding ingredients, kitchen equipment and kitchen procedures Able to meet the physical requirements of the role Physical Requirements: Ability to stand and walk the duration of a scheduled shift Ability to lift and push up to 50 Lbs. (dishes, glassware, trays of food, etc) Comfortable working with industrial kitchen equipment Ability to perform basic computer functions Must be able to handle hot, cold and moderate noise interior and outdoor conditions Continuous repetitive motions Ability to read, write, speak and understand English What are the Key Responsibilities? Assist in set up, preparation, execution and break down of culinary program and stations for the season and on a daily basis Support the Line Cook, Sous Chef and Chef during high volume service to ensure they have the equipment and ingredients needed for the shift Prepare quality ingredients and food items according to designated menus/recipes through cutting, chopping, mixing, and other methods with meats, seafood, poultry, vegetables, sauces and stocks. Demonstrate safe, proper and sanitary use of all equipment at all times Maintain and properly clean the deep fryer, broiler, stove, steamer, food processor, oven, steam table, flat top grill etc. Reduce kitchen waste (stock/rotate food and inventory) Follows all state and local health and food safety regulations. Come in prior to opening to prep for the day Proficiently perform any ad hoc duties involving the kitchen, bar and food as required. Requirements Minimum Qualifications: Must be 16 years of age or older Previous experience in a kitchen handling and preparing and plating food OR Desire/passion to learn various cooking methods in an industrial kitchen in regards to understanding ingredients, kitchen equipment and kitchen procedures Able to meet the physical requirements of the role Physical Requirements: Ability to stand and walk the duration of a scheduled shift Ability to lift and push up to 50 Lbs. (dishes, glassware, trays of food, etc) Comfortable working with industrial kitchen equipment Ability to perform basic computer functions Must be able to handle hot, cold and moderate noise interior and outdoor conditions Continuous repetitive motions Ability to read, write, speak and understand English

Responsibilities

The Prep Cook assists the Line Cook and Sous Chef in preparing food for various menus, focusing specifically on the salad and appetizer station for dining and events. Key duties include setting up and breaking down culinary stations, preparing quality ingredients according to recipes, and maintaining clean kitchen equipment.