Meat Cook | Rotisseur

Meat Cook | Rotisseur

About MealPro

MealPro is an eCommerce workout meal delivery service. The Chef's at our meal prep company partnered with professional athletes to create an evolving menu of meals tailored to fit a variety of workout meal plans that encompass different flavors, appetites and seasonal varieties. Beautifully designed, our fitness meal delivery service blends 21st century technology, expert nutritionist advice and traditional artisan culinary techniques to make eating healthy easy.

Responsibilities

  • Fabricates proteins and other meats respectfully and with care
  • Marinates meats with close recipe compliance
  • Pre-mixes seasonings in accordance with recipe
  • Cooks meats, fish, and other foods, using steamers, revolving or other large ovens, meat roasters and other commercial cooking equipment or kitchen equipment
  • Carves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray line
  • Stores and labels leftovers
  • Performs all of the above within allocated labor hours as per labor deployment chart
  • Memorizes the menu, recipes and has a good understanding of the kitchen operations procedure

Cooking Skills - Knife Cuts

  • Allumette: A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches
  • Large Dice: A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch
  • Medium Dice: A basic knife cut measuring ½ inch × ½ inch × ½ inch
  • Small Dice: A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch
  • Batonnet: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches
  • Julienne: A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches
  • Ability to dice a 30 pound case of yellow onions in 25 minutes or less.
  • Ability to slice a 20 pound case of squash in 12 minutes or less

General Kitchen Skills

  • Understand and display proper handling of meat, fish, poultry, vegetables and dairy products in accordance with HACCP (Hazard Analysis Critical Control Point) standards; organize a speed rack in proper order
  • Set up mise en place for all stations
  • Take daily inventory of the production walk-ins, produce a production list based on this information and present it to the Chef-on-Duty for verification
  • Knowledge of large volume cooking equipment such as grills, griddles, stove tops, ovens, soup kettles, tilt skillets and steamers along with new equipment in the future
  • Operate machineries such as power mixers, slicer, emulsifier, steamer etc. upon completion of training with culinary management: documented with signature sheets.

Requirements

  • Ability to lift up to 50lbs
  • Ability to stand for up to 10 hours
  • A culinary degree or equivalent experience
  • Professional demeanor and personal appearance
  • Experience in a fast-paced environment
  • Candidate has or is willing to obtain a Food Handler's Card
  • Individual has or is willing to obtain non-slip shoes for the first day of work

Application: