The Navigators

Prep Cook

US-CO-Colorado Springs
Category (Portal Searching)
Food & Beverage

Overview

The Prep Cook shall serve the Glen Eyrie Group (GEG) and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His Kingdom into the nations through spiritual generations of laborers living and discipling among the lost.

 

This position cooks and prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Responsibilities

  • Completes opening checklists.
  • Refers to Daily Prep List at the start of each shift for assigned duties.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, deck ovens, flat top range and refrigeration equipment.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Uses Standard Recipes for preparation and portioning of all products; portion food products prior to cooking according to standard portion sizes and recipe specifications.
  • Understands and complies consistently with Glen Eyrie standard portion sizes, cooking methods, recipes, quality standards, kitchen rules, policies and procedures.
  • Portions food products prior to cooking according to Glen Eyrie standard portion sizes and recipe specifications.
  • Handles, stores and rotates all products properly.
  • Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge.
  • Completes food prep assignments during off-peak periods as needed.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Performs other related duties as assigned by Chef or Line Cook in charge.

Qualifications

  • Belief in and adherence to the Statement of Faith and Mission of The Navigators.
  • A minimum of 1 year of experience in kitchen preparation and cooking.
  • At least 6 months experience in a similar restaurant/conference center capacity.
  • Must have exceptional hygiene and grooming habits.
  • Able to communicate clearly with Executive Chef and dining room personnel.
  • Able to read and follow printed recipes and plate specifications.

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