Prep Cook Job
Mission District, San Francisco
$141.75 estimated pay
$18.90/hr x 7.5 hours
6:00 AM - 2:00 PM
Thursday, December 05
Location
Instructions and details
Attire: Chef Pants, Chef Jacket,
You must be able to lift 50lbs
Bring a hat
Bring your knives
Wear black non-slip shoes
Bring a pen
Chef coat, pants and apron will be provided. Please wear nonslip black shoes and bring your own knives. NO PHOTOS in our kitchen or at our events
Location details
No parking available
You’ll be provided a meal
About Instawork Gigs

Instawork is the best place for hospitality workers to find temporary jobs on-demand.
From Michelin-star restaurants to small coffee shops, Instawork makes it easy for bartenders, cooks, servers, dishwashers and other experienced hospitality workers to find work at local businesses and earn up to $30/hr on a flexible schedule.
No interviews or paper resumes. Just book the gig in the app and show up to do the work.
Se habla español.

Description

A prep cook’s role refers to a back of house worker whose primary responsibility is to set up the job site for success.

Prep Cook responsibilities:

Provides professional and courteous service at all times.
Cooks and otherwise prepares foods according to recipes.
Checks all food for taste, temperature and eye appeal.
Cuts, trims, bones and carves meats and poultry for cooking.
Prepares and submits requisitions to the Chef for food items.
Receives and checks food inventory and supplies for quality and quantity.
Rotates and places all food in clean containers, labeled and dated.
Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with companys policy and health regulations.
Accommodates guest requests for special food items as available.
Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.
Consults with Executive Chef and/or Banquet Manager regarding week's forecast, special functions, and volume of expected concession activity.
Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
Completes projects as determined by the Executive Chef.
Acts as carver, garde mangier as required .
Attends monthly department meetings.

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