Position:

Prep Cook Reports To:

Executive Chef

COMPANY OVERVIEW

Hidden Still Spirits, started in 2014, has become the largest producer of PA craft straight bourbon whiskey. We are proud to say we are exactly that and then some, because of our dedication to grain-to-glass and quality premium products. Our goal is to also become a trend setter in the restaurant industry offering exceptional experiences through genuine hospitality and quality food service to our guests. The company is recognized by owners, investors, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each team member, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.

JOB SUMMARY

Cooks meats, fish, vegetables, soups and other hot food products as well as prepare and portion products prior to cooking. Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for plates. Also maintains a safe and sanitary work environment and equipment.

ESSENTIAL JOB FUNCTION

ESSENTIAL

JOB FUNCTION

Inspect, clean and maintain food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperatures by regulation the temperature of ovens, broilers, grills, fryers, rosters and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keep track of old and new items, dating marking with used by date and rotating stock using FIFO. Labels all items that are not in their original containers using common name.

Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Remembering all the multiple orders and easily assemble them to the order. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Wash, peel, cut and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service or for sandwiches Perform other duties as assigned, requested or deemed necessary by management Safely handles, stores and rotates all food products and supplies according to food code and/or standard operating policies and procedures. Weigh, measure and mix ingredients according to recipes, using various kitchen utensils and equipment. Logs food waste, loss, usage and assists with separating any recalled items. Attend all scheduled team member meetings and offers suggestions for improvement Coordinate with and assist fellow team members to meet guests' needs and support the operation of the restaurant Fill-in for fellow team members where needed to ensure guest service standards and efficient operations. Perform other duties as assigned, requested or deemed necessary by management.

DESIRED SKILLS AND QUALIFICATIONS

Education:

High school education or equivalent experience. Culinary certificate or degree preferred.

Experience:

Six months

• 1 year in a food/beverage services environment or establishment.

Skills and Abilities:

Strong knowledge of operating industrial sized ovens and cooking ranges. Possesses knowledge of preparing different types of cuisines, relishes, soups and salads. Has a basic understanding of professional cooking and knife handling skills. Understands and is knowledgeable of safety , sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand and carry containers loaded with food and liquids. Able to read, speak and understand English. Able to lift, push and carry 20-40 lbs. Stand continuously for long periods of time. Communicate information and restaurant information to management, staff and guests.

PHYSICAL JOB REQUIREMENTS

(essential functions only)

Lifting/Pushing/Pulling/Carrying :

Lift 30

• 50 lbs (Trays, Dish Racks, Glass Racks, etc.) Pushing /Pulling 50
• 100 lbs (Carts, Waste Cans, Dish Dollies) Carry 20
• 40 lbs.

(Trays, Dish Racks, Glass Racks, etc.)

Bending/Kneeling:

Bend to reach lower level cabinets in kitchen storage room. Bend to lift trays

Mobility:

Maneuver in narrow areas and between seated guests. Distance up to and greater than 100 ft

• 100% of the time.

Continuous Standing:

Standing required to service guest(s) / function(s); 100% of time scheduled.

Climbing Stairs:

Up to approximately 0 steps % of 8 (time period).

Ladders:

Up to approximately 2 feet % of 8 _ (time period).

Work Environment Inside:

90 % of 8 hours (time period);

Outside:

10 % of (time period).

Describe any abnormal temperature exposures:

Hearing:

Critical X Moderate Minimal Explain:

Communicate with supervisor, co-workers, and guests.

Vision:

Critical X Moderate Minimal Explain:

To read/see requested food orders, recipes, and measure ingredients

Speech:

Critical X Moderate Minimal Explain:

Communicate with supervisor, co-workers, and guests.

Literacy:

Critical X Moderate Minimal Explain:

Read & understand instructions.

Chemicals/Agents:

Cleaning agents for silver, stainless steel and floor surfaces.

Protective Clothing:

Type:

Slip-resistant footwear Approximate 100 % of 8 hour shift (time period).

Equipment Operation:

Deep fryer, broilers, range, steamer, food processor, mixer, slicer, oven steam table, flat top grill, heating/holding cabinets. Hide Physical Setting Casual dining restaurant

Pay:

From $17.00 per hour

Benefits:

Employee discount Health insurance Paid time off

Work Location:

In person