Country
United States
State/Region/Province
Washington
Posted
Apr 03, 2024
Description
Taku by Chef Shota Nakajima Seeks a Prep Cook!
Job Title : Prep Cook
Location : Taku, Capitol Hill
Reports To : Culinary Director
Pay: $19-$21 DOE
Schedule: 4 days/week, 8 hours/shift
Summary :
Prep Cooks at Taku are responsible for maintaining and executing required prep for the restaurant with skill and attention to detail. They perform all daily kitchen prep operations, and work with existing systems and menus per the Culinary Manager. Taku's Prep Cooks are energetic, attentive individuals who embody the values of consistency, quality, and attention to detail.
Responsibilities :
Ensure Daily Completion of All Checklists and Procedurals (Prep Sheets, Order Sheets, etc.)
Ensure Daily Completion of all Prep Lists as decided by Management Daily
Complete Taste Test Daily
Maintain Health and Sanitation Guidelines to Set Standards
Weekly Organization of Kitchen Shelving and Storage Areas
Additional Tasks as Assigned by Management
Requirements :
Standing/Walking for 8-12 hours
The ability to lift and manipulate 50 pounds
Working in Indoor/Outdoor environments which may be hot/cold
Flexible Schedule - Weekends and Holidays Required
Knowledge of Department of Health and County Standards for Restaurant Hygiene and Cleanliness
Expectations :
Lead by Example
Maintenance of All Standards of Operations
Work to Reduce Waste & Maximize Efficiency
Maintain Kitchen Organization and Efficiency
Embodiment of Kappo Kitchen Values, Ethics, and Standards
Job Title : Prep Cook
Location : Taku, Capitol Hill
Reports To : Culinary Director
Pay: $19-$21 DOE
Schedule: 4 days/week, 8 hours/shift
Summary :
Prep Cooks at Taku are responsible for maintaining and executing required prep for the restaurant with skill and attention to detail. They perform all daily kitchen prep operations, and work with existing systems and menus per the Culinary Manager. Taku's Prep Cooks are energetic, attentive individuals who embody the values of consistency, quality, and attention to detail.
Responsibilities :
Ensure Daily Completion of All Checklists and Procedurals (Prep Sheets, Order Sheets, etc.)
Ensure Daily Completion of all Prep Lists as decided by Management Daily
Complete Taste Test Daily
Maintain Health and Sanitation Guidelines to Set Standards
Weekly Organization of Kitchen Shelving and Storage Areas
Additional Tasks as Assigned by Management
Requirements :
Standing/Walking for 8-12 hours
The ability to lift and manipulate 50 pounds
Working in Indoor/Outdoor environments which may be hot/cold
Flexible Schedule - Weekends and Holidays Required
Knowledge of Department of Health and County Standards for Restaurant Hygiene and Cleanliness
Expectations :
Lead by Example
Maintenance of All Standards of Operations
Work to Reduce Waste & Maximize Efficiency
Maintain Kitchen Organization and Efficiency
Embodiment of Kappo Kitchen Values, Ethics, and Standards
