The Prep Cook is responsible forpreparing and cooking food, preparing it indirectly for service. The Prep Cook is an experienced position inthe kitchen with the ability to use all equipment necessary (Flat Top, Grill,Sauté, Deep Fryer, Slicer, Smoker, and Small Equipment), and possess thetraining and skills to perform all tasks to achieve the highest quality at theChef's discretion. This position alsopossesses an element of quality control, maintaining informal oversight of thefinished product prior to service including: label, Storage ensuringtemperature for storage is correct, portions, etc. This position works primarily autonomously,although the day-to-day responsibilities will be derived from the Sous Chef orChef. The Prep Cook is a fast paced positionthat's essential for the kitchen to operate at the desired level.
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Daily Duties, Functions,Responsibilities
• Preparesa variety of meats, seafood, poultry, vegetables and other food items forcooking in broilers, ovens, grills, fryers and a variety of other kitchenequipment.
• Assumes100% responsibilities for quality of products produced.
• Knowsand complies consistently with our standard portions sizes, cooking methods,quality standards and kitchen rules, policies and procedures.
• Stocksand maintains sufficient levels of food products at storage stations to assurea smooth service period.
• Portionsfood products prior to cooking according to standard portion sizes and recipespecifications.
• Maintainsa clean and sanitary work station area including tables, sinks, shelves,grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flattop range and refrigeration equipment.
• Preparesitem for broiling, grilling, frying, sautéing or other cooking methods byportioning, battering, seasoning and /or marinating.
• Followsproper recipes and garnish set up for all dishes.
• Handles,stores and rotates all products properly.
• Assistsin various kitchen assignments during off-peak periods as needed.
• Opensthe kitchen properly and follows the opening checklist for kitchenstations. Assists others in opening thekitchen.
• Attendsall scheduled employee meetings and brings suggestions for improvement.
• Otherduties as assigned.
Job Qualifications
Minimum Knowledge, Skills, and Abilities
• Thorough knowledge of food and beverage industry- back of house operations
• Ability to manage personal responsibilities in ahigh-stress, fast-paced working environment
• Ability to operate all equipment in thekitchen.
• Abilityto follow oral and written instructions.
Educationand Experience
• Backof house experience required 12-months.
• VirginiaDriver's License
PhysicalConditions and Nature of Work Contacts
• Regular contacts are made with individuals from withinthe Back of House and Front of House divisions
• Communication is usually cooperative in nature.
• Work takes place in hot, wet, humid, and loudenvironment for long periods.
• Lifting up to 60 pounds repetitively.
• Conducts work in a standing position; jobrequires frequent standing, walking, bending, stooping and lifting.
• Requires frequent operation of a variety ofkitchen machine/equipment.
• Requiresthe ability to manipulate large quantities of food, dishware, cookware, etc.with hands.
• Requiresall compliance with health, safety and CDC regulations for Covid-19
IF YOU LIKE BEER SO MUCH, WHY NOT MAKE IT YOUR JOB?
No, seriously.
As you can probably tell, we like to have fun around here in the middle of the Blue Ridge Mountains. Our pride and joy is spreading joy to all of our customers. We're a family of beer brewers and pourers, food makers and servers, packagers and shippers, and other job functions. We think we're a pretty good place to develop your talents and build your career, as well as just have fun with a hard-working family.
So if that's appealing to you, then feel free to go ahead and apply to any of our positions below.