Prep Cook - Asian Noodle Bar

WIND CREEK CHICAGO SOUTHLAND - East Hazel Crest, IL

Full-time

East Hazel Crest, IL

About the position

The Prep Cook at Wind Creek Chicago Southland is responsible for the timely preparation of various cold prep items, including dressings, sauces, and hors d'oeuvres. This role emphasizes adherence to quality standards and proper food handling procedures while maintaining an organized work area. The position is integral to providing guests with a memorable dining experience in a vibrant and engaging environment.

Responsibilities

• Adheres to company methods of food preparation, cooking, portion control, and garnishing.
• Sharpens and handles various kitchen knives.
• Slices, dices, and chops fruits, vegetables, cheeses, and cooked meats, poultry, and seafood.
• Prepares dressings, sauces, marinades, canapés, hors d'oeuvres, and buffet items.
• Uses slicing machine, mixer, and food processor when preparing foods according to standard recipes and specifications.
• Handles meat, seafood, poultry, and produce according to proper food-handling procedures.
• Reads and follows recipes/specifications.
• Rotates product; adheres to all sanitation standards in the kitchen.
• Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments, and scheduled entertainment from disseminated pre-shift information.
• Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
• Assumes special projects as needed at the direction of the immediate supervisor.
• Other duties & responsibilities as assigned.

Requirements

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment.
• Must be nineteen (19) years of age or older.
• One (1) year high volume cooking experience, culinary schooling, and/or banquet cooking experience preferred.
• Must be able to respond to visual and audible cues.
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment.
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats.
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English; Ability to effectively present, in English, information in one-on-one situations with staff and other employees of the organization; Ability to follow direction and recipes.
• Ability to calculate figures and amounts such as measurements, proportions, and volumes.

Nice-to-haves

• Culinary schooling or banquet cooking experience is preferred.