BLUE PLATE CORE FOCUS

Passionate Hospitality & Flavors Fuel our Community

This really is our niche. This one statement captures the following:

Passionate Hospitality: we take care of our people and our guests

Flavors: distinctive taste and quality, not just food and drink

Fuel: energy, sustenance, nourishment, power, an everyday need

Community: the people that work for us, dine with us, live by us

BLUE PLATE CORE VALUES

We Are:

Adaptable

Committed

Enthusiastic

There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:

ADAPTABLE to our changing world

COMMITTED to our people & our community

ENTHUSIASTIC to living our best life

POSITION SUMMARY

The prep cook is responsible for washing and chopping vegetables and cutting meat. They may also assemble simple dishes such as salads and sauces.

POSITION OBJECTIVES

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, vendors and the executive team.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

GENERAL DUTIES

• Set up and stock stations with necessary supplies.
• Keep kitchen and work area clean and organized.
• Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces)
• Prepare ingredients for dishes in cooperation with the rest of the kitchen staff.
• Comply with nutrition and sanitation regulations and safety standards.
• Communicate and interact professionally with guests and coworkers.
• Other duties as assigned

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

REQUIRED:

• Previous cooking experience in a restaurant as a line cook or prep cook.
• Speed and accuracy in completing assigned tasks.
• Understanding of cooking methods, ingredients, equipment, procedures and industry’s best practices.
• Knowledge of health and safety rules in the kitchen.

PREFERRED:

• Serv Safe Certification recommended.
• Culinary education.