Line Cook Prep Cook - Four Points by Sheraton, Scotts Valley

Responsibilities:

• Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing.
• Selects and safely uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat.
• Prepares items for frying by portioning and breading. Prepares items for sautéing by portioning.
• Prepares garnishes for fried or sautéed items.
• Fries, sautés or otherwise produces food items along with appropriate garnish while maintaining temperature and proper handling techniques.
• Maintains a sanitary work-station.
• Inspect all kitchen surfaces to ensure that all areas are sanitary in accordance with safe food handling procedures.
• Prepares vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting or scoring.
• Wash, weigh, measure and prepare various ingredients for cooking or serving as directed by brand guidelines.
• Assist cooks, kitchen staff, bartenders and servers with various tasks as needed.
• Package take-out foods and/or serve food to customers.
• Store, date and rotate food in the designated containers to prevent spoilage.
• Inventory food items.
• Inventory, place orders and properly store, date and rotate food items.
• Organize food storage and kitchen equipment.