Description

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine and the Sous Chef, the Prep Cook is responsible for

Essential Function:

• Manage and run production lines
• Insure spec guidelines are followed, log and report any discrepancies
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• Record product, packaging, and order information on specified forms and records.
• Actively cook/prep/assemble where needed.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Opens/Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Bag and haul trash to dumpster at designed times.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Chef de Cuisine.
• Inform Chef de Cuisine immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the Chef de Cuisine or manager-on-duty.
• Receive Product

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.

Education and/or Experience:

• A minimum of 1 year of experience in kitchen preparation and cooking.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers and kitchen personnel.

Physical Ability

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Qualifications