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The Whitebrier
Avalon,NJ
Description
Job Title: Prep Cook Department: Culinary
Location: Union League Whitebrier - 260 20th St, Avalon, NJ 08202 Reports to: Executive Chef Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.
This position is a seasonal role from April to November. Responsibilities: • Opens restaurant each morning • Accepts and signs for deliveries from distributors • Maintains records of all received shipments • Label all perishable items and organize to ensure freshness • Rotate food and perishable items to eliminate loss • Up keep and clean the facility, including the bathrooms (daily) • Implement and follow back of house standards • Stores, restocks, and shelves delivery items as necessary • Take daily inventory of food, dry goods and paper products • At the end of the month, master inventory of all products • Communicate clearly, effectively, and efficiently with chef • Reports any major or unresolved shipment delays or problems to chef • Assists in kitchen prep daily, mise en place, etc. • Practices food safety and sanitation when handling meats, seafood, and other items • Practices clear and written communication between BOH and FOH staff Requirements: • Strong organization skills • Attention to detail/quality • Excellent written and verbal communication skills • Ability to log information and make mathematical computations quickly and accurately • Understanding of seafood, meats, vegetables, and basic ingredients • Be able to carefully handle live product (lobster, crab) • Must be able to lift 25 lbs • Must stand for long periods of time - bending and lifting required daily • Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef
Location: Union League Whitebrier - 260 20th St, Avalon, NJ 08202 Reports to: Executive Chef Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.
This position is a seasonal role from April to November. Responsibilities: • Opens restaurant each morning • Accepts and signs for deliveries from distributors • Maintains records of all received shipments • Label all perishable items and organize to ensure freshness • Rotate food and perishable items to eliminate loss • Up keep and clean the facility, including the bathrooms (daily) • Implement and follow back of house standards • Stores, restocks, and shelves delivery items as necessary • Take daily inventory of food, dry goods and paper products • At the end of the month, master inventory of all products • Communicate clearly, effectively, and efficiently with chef • Reports any major or unresolved shipment delays or problems to chef • Assists in kitchen prep daily, mise en place, etc. • Practices food safety and sanitation when handling meats, seafood, and other items • Practices clear and written communication between BOH and FOH staff Requirements: • Strong organization skills • Attention to detail/quality • Excellent written and verbal communication skills • Ability to log information and make mathematical computations quickly and accurately • Understanding of seafood, meats, vegetables, and basic ingredients • Be able to carefully handle live product (lobster, crab) • Must be able to lift 25 lbs • Must stand for long periods of time - bending and lifting required daily • Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef
Turn Job Alerts On
The Whitebrier
Avalon,NJ
Description
Job Title: Prep Cook Department: Culinary
Location: Union League Whitebrier - 260 20th St, Avalon, NJ 08202 Reports to: Executive Chef Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.
This position is a seasonal role from April to November. Responsibilities: • Opens restaurant each morning • Accepts and signs for deliveries from distributors • Maintains records of all received shipments • Label all perishable items and organize to ensure freshness • Rotate food and perishable items to eliminate loss • Up keep and clean the facility, including the bathrooms (daily) • Implement and follow back of house standards • Stores, restocks, and shelves delivery items as necessary • Take daily inventory of food, dry goods and paper products • At the end of the month, master inventory of all products • Communicate clearly, effectively, and efficiently with chef • Reports any major or unresolved shipment delays or problems to chef • Assists in kitchen prep daily, mise en place, etc. • Practices food safety and sanitation when handling meats, seafood, and other items • Practices clear and written communication between BOH and FOH staff Requirements: • Strong organization skills • Attention to detail/quality • Excellent written and verbal communication skills • Ability to log information and make mathematical computations quickly and accurately • Understanding of seafood, meats, vegetables, and basic ingredients • Be able to carefully handle live product (lobster, crab) • Must be able to lift 25 lbs • Must stand for long periods of time - bending and lifting required daily • Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef
Location: Union League Whitebrier - 260 20th St, Avalon, NJ 08202 Reports to: Executive Chef Job Summary: To provide ensure quality food and products be used for service, maintain a clean and organized kitchen/stock area, and to assist chef and cooks where needed.
This position is a seasonal role from April to November. Responsibilities: • Opens restaurant each morning • Accepts and signs for deliveries from distributors • Maintains records of all received shipments • Label all perishable items and organize to ensure freshness • Rotate food and perishable items to eliminate loss • Up keep and clean the facility, including the bathrooms (daily) • Implement and follow back of house standards • Stores, restocks, and shelves delivery items as necessary • Take daily inventory of food, dry goods and paper products • At the end of the month, master inventory of all products • Communicate clearly, effectively, and efficiently with chef • Reports any major or unresolved shipment delays or problems to chef • Assists in kitchen prep daily, mise en place, etc. • Practices food safety and sanitation when handling meats, seafood, and other items • Practices clear and written communication between BOH and FOH staff Requirements: • Strong organization skills • Attention to detail/quality • Excellent written and verbal communication skills • Ability to log information and make mathematical computations quickly and accurately • Understanding of seafood, meats, vegetables, and basic ingredients • Be able to carefully handle live product (lobster, crab) • Must be able to lift 25 lbs • Must stand for long periods of time - bending and lifting required daily • Note: Back of house experience is a plus, but not required. The above tasks and any additional duties shall be completed to the satisfaction of the Dining Room Manager and Chef
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