Job Description

Job Description

Job Description

JOB TITLE: Prep Cook

Hourly Wage: 16.35 + Pooled Tips

DEPARTMENT: 500 REPORTS TO: Production Manager/PIC

JOB SUMMARY: ENTRY POSITION - Learn the basics of food preparation, equipment usage, safety and sanitation. Prepares all recipes consistently in a clean and sanitary environment; as you progress in knowledge, experience and skills, may assist Production Manager or PIC when necessary.

PRIMARY DUTIES AND RESPONSIBILITIES

1. Learns about and follows the rules for food sanitation and cleanliness of work areas.
2. Learns proper equipment use; keep all equipment neat, clean and treat with care and respect.
3. Properly prepares, cooks and portions food items assigned by Production Manager or PIC, and follows standardized recipes that are assigned.
4. Ensures recipe correctness by taste, look and smell; know your food.
5. Promptly heats food to correct temps and delivers to the line, Take-out or main soup station when requested by line, Take-out or server staff for refills.
6. Keeps Walk-ins clean and orderly, food properly stowed.
7. Properly rotates and stores all prepared food items based on FIFO principle.
8. Assists with catering production as needed.
9. May rotate between food prep and dish room, as needed.
10. May assist in the training of new employees.
11. Performs opening/closing duties based on schedule.
12. Assists Production Manager/PIC with other related duties as requested.

JOB QUALIFICATIONS:

Previous Restaurant experience beneficial

Willingness to learn new techniques and new food items

Positive attitude and behavior towards work and co-workers

Some knowledge of cleaning agents and chemicals helpful; will train Some knowledge of food handling and sanitation helpful; will train

ServSafe Cert helpful

Professional interaction with co-workers necessary

Must be 18 years or older to operate equipment

Must be able to work Holidays and weekends

PHYSICAL REQUIREMENT: Able to lift 50 pounds Constant lifting, reaching, bending, stooping and pushing Able to work in a hot enclosed area Good manual dexterity Ability to read and comprehend both written and verbal instruction Possible hazards include but are not limited to: backstrain, slipping, tripping, burns, cuts or injuries from misuse of equipment or chemicals

EQUIPMENT USED:

Knives, vegetable peelers Robot Coupe Buffalo chopper & attachments Mixers & attachments Convection & Conventional Ovens Gas Range Tilt Brazier Food Bag Sealer Steam Kettle Mop & Broom

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