Line Prep Cook Jobs in Jackson, MS (NOW HIRING)

Job OverviewA Georgia Blue Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, food inventory, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Managers are responsible for the training of kitchen employees to ensure all recipes, food preparations, and presentations meet Georgia Blue's specifications and commitment to quality. They must maintain a safe, orderly, and clean kitchen.Duties and ResponsibilitiesEnsure that all food and products are consistently prepared and served according to Georgia Blue's recipes, portioning, cooking and serving standardsOrder food products according to predetermined product specifications and par levels; receive in correct unit count and condition. Ensure deliveries are received in accordance with Georgia Blue's receiving policies and proceduresControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control pointsMake sure rotation procedures are being followed and over prepping is not occurringResponsible for organization and cleanliness of all coolers, freezers and dry storage areasMaintain an accurate daily waste logBe aware of proper portioning and ensure every prep cook has a recipe book open while preparing foodMaintain all thermometers in freezers and coolersCheck all temperatures of cold and hot products to make sure they are correctFill in where needed to ensure guest service standards and efficient operations are maintainedEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance programMake employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriateProvide orientation of company and department rules, policies and procedures and oversee training of new kitchen employeesPrepare all required paperwork, including forms, reports and kitchen staff schedules in an organized and timely mannerPerform evaluations of cooks. Compensation will be up to the District and General ManagerSchedule staff as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are metBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and proceduresOversee the training of kitchen personnel in safe operation of all kitchen equipment and utensilsResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and any other equipment and food storage areasAttend all scheduled employee and manager meetings and bring suggestions for improvementShift ResponsibilitiesEnsure that all staff has arrived in uniform and ready to workHold a pre-shift meeting with the entire BOH staff before every shiftConduct line checks before and during every shiftRun the expo line to ensure that all food is prepared according to recipe and served at the proper temperature with the correct presentationAt the end of the shift, check all kitchen staff's stations to ensure that they are properly cleaned and restockedJob QualificationsEducation:High school diploma or equivalent is requiredCollege/culinary training or a Bachelor's Degree is preferredMust be at least 21 years of ageExperience:2 plus years prior kitchen experience is requiredMust have a Valid Driver's LicenseKnowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and proceduresUnderstanding of proper use of major kitchen equipment, including; stoves, refrigeration, slicer, knives and warmersCommitment to quality service and food knowledgeServe Safe CertifiedStrong leadership skillsPossess strong organizational and decision-making skillsWork well in fast-paced environmentMust be able to communicate clearly and understand the English languageOutgoing personality, positive attitude and strong oral communication skills.Strong knowledge of restaurant operations, service procedures and function.Use of basic software programs including Microsoft Outlook and WordAble to take direction from Owners, District Manager and General ManagerGood people management skills, communication and listening skills. Must be flexible and adaptable to any and all change made by Owners and/or District ManagersDemonstrate time management and organizational skillsMust be internally motivated and detail oriented and have a passion for teaching othersPunctuality and regular and reliable attendanceHonesty and IntegrityPhysical RequirementsClose and distance visionMust be able to speak and hearIdentify and distinguish colorsWill walk for long periods of time, possibly extended distancesStanding for extended periods of time (sometimes up to 9 hours)Frequently lifts/carries up to 50 lbsOccasionally lifts/carries up to 75 lbsContinual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skillsAble to reach hands and arms in any direction, kneel, bend and stoop repeatedlyWorking ConditionsMay be indoor or outdoor setting depending on outletVaried weather conditions are expectedWill work near moving or mechanical partsMay work near toxic/caustic chemicals and with fumes or airborne particles.Varying schedule to include evenings, holidays and extended hours as business dictatesAppearance/Uniform StandardGeorgia Blue hat or a hairnet must be worn at all timesAll females must have long hair restrainedClean chef coat must be worn dailyBlack pants or dark colored chef pantsBlack or brown closed toed non slip shoes are requiredApron (will be provided daily and changed when soiled)You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, fingernail polish is prohibited, good personal hygiene, no gum chewing while on duty, etc.)