Prep Cook

Job Purpose

The Prep Cook is responsible for the quality of food ingredients used; preparation methods personally used as well as those used while working with the kitchen staff. The Prep Cook prepares basic food-prep and menu items needed in filling catering orders based on established recipes or customer requests.

The Prep Cook will be an on-site team player and production support for all production as well as being called on at times to shop and produce specialty items not in ACW spec books. The Prep Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager. ACW Prep Cooks are given the authority to make decisions to produce products to and menu items, while following company procedures related to customer satisfaction, safety, and cost.

The Prep Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Prep Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, practices culinary artistry as well as the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Prep Cook works in partnership with all cooks, prep staff, porters, and provides production solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Prep Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.

Responsibilities and Associated Duties

Under the direction of the General Manager, the Prep Cook's primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts, and sauces and any cold preparation, which the General Manager directs. The Prep Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards.

The Prep Cook is a culinary professional in the ACW kitchen and is responsible to conduct himself or herself in the utmost professional manner whether working in our kitchen, on-site at a client location and to support all work required to include sanitation, driving, and working with external customers and support peers.

The Prep Cook is responsible to work with the Garde Manger team and Lead Cooks to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with Dynamics 365 specifications associated with all Air Culinaire client orders. The Prep Cook is responsible for verifying that food quality and specifications match the kitchen issued specification in Dynamics 365.

The Prep Cook is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and Dynamics 365 orders.

• Ensure food quality, using ACW specifications at all times and to ensure that the food matches the presentation provided in the specifications
• Participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance
• Provide feedback and suggestions to the Executive Chef & Sous Chefs to continue to monitor, maintain and improve quality as a secondary responsibility in this role
• Assist in the butchering of meats and fish and assist with the daily operations of the kitchen
• Ensure that all food preparations and presentations meet ACW specifications and quality standards
• Maintain a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assist in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen
• Use preventative maintenance with all kitchen equipment while directing the other team members to do the same
• Use Shipday for all logistical information; all employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery
• Assist in ordering, inventory and any other duties as assigned by the General Manager

Measures of Success

• Annual Performance Review to include Specific Job Responsibilities and Core Service Goals
• Stellar Customer Service
• Integrity & Accountability
• Entrepreneurial Spirit
• Teamwork Commitment

Knowledge, Experience and Skill Requirements

• High School diploma is required
• Culinary experience in restaurants, hotels or catering or its equivalent required, with experience in new culinary trends preferred
• Current ServSafe Food Handling Certificate required at hire or within 45-days of hire
• Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential
• Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation
• Prior catering and hospitality/food culinary, cooking experience preferred
• It is preferred that the Prep Cook has clear driving records

Language Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Reasoning Skills

• Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Employee is regularly required to sit and talk or hear
• Employee frequently is required to use hands to handle, reach and carry with hands and arms
• Employee must lift and/or move up to 40 pounds

Work Environment

The noise level in the work environment is usually moderate to loud.

Operational Demands

• Flexibility required to work weekends and holidays
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Pre-Employment Requirements

• Pre-employment background check
• Pre-employment Drug Test
• MVR (if applicable to the position)
• E-Verify

Disclaimer

THIS POSITION DESCRIPTION HIGHLIGHTS A GENERAL DESCRIPTION OF DUTIES AND RESPONSIBILITIES. EMPLOYEE(S) MAY BE ASSIGNED OTHER DUTIES, IN ADDITION TO OR IN LIEU OF THOSE DESCRIBED HEREIN, AND ANY DUTIES ARE SUBJECT TO CHANGE AT ANY TIME, ACCORDING TO THE NEEDS OF THE LOCATION OR COMPANY.

Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.