About the Role
The Line and Prep Cook at Muriale's Italian Kitchen is responsible for preparing ingredients by washing, peeling, chopping, cutting, and portioning as needed. They measure and mix ingredients according to recipes, ensuring consistency and quality in every dish. In addition to cooking and assembling dishes, they follow Muriale's Italian Kitchen's recipes and presentation standards. The Line and Prep Cook sets up and stocks stations with necessary supplies and ingredients, maintains cleanliness and organization of kitchen equipment and work areas, and adheres to proper food safety and sanitation guidelines. They collaborate with other kitchen staff to ensure timely and efficient food preparation and monitor inventory levels, notifying the appropriate staff of any shortages or needs. The Line and Prep Cook also assists with receiving and storing deliveries in accordance with food safety standards and performs additional duties as needed, such as assisting with plating and garnishing dishes. Effective communication with team members is essential for creating a positive and productive working environment. The Line and Prep Cook is expected to continuously update their knowledge on new recipes, cooking techniques, and trends in Italian cuisine, as well as participate in menu planning and development by providing feedback and suggestions.
Education and Experience:
High school diploma or equivalent.
At least 1-2 years of experience in a similar role, preferably in an Italian or fine dining restaurant setting.
Knowledge and Skills:
Some knowledge of Italian cuisine and cooking techniques.
Ability to follow recipes accurately and consistently.
Proficiency in knife handling and basic kitchen equipment.
Knowledge of food safety and sanitation practices, including proper food storage and handling.
Strong work ethic, punctuality, and reliability.
Excellent communication and teamwork skills.
Ability to work well under pressure in a fast-paced environment.
Detail-oriented and organized, with a focus on maintaining a clean and efficient workspace.
Flexibility to work different shifts, including weekends and holidays.
Must be able to stand for extended periods of time.
Ability to lift and carry up to 50 pounds.
Capable of performing repetitive tasks, such as chopping, slicing, and stirring.
Comfortable working in a hot and noisy environment.
Certifications (preferred, but not required):
Food handler's certificate or ServSafe certification.