Prep Cook

Job Summary:

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains
efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef

Essential Duties and Responsibilities:
● Set up work stations in the kitchen or cook area
● Set up ingredients so that food can be prepared according to recipes.
● Understand basic cooking duties
● Prepare simple dishes such as salads and desserts
● Maintain a clean and orderly kitchen 
● Washing dishes or taking out the trash when needed
● Portioning and fabricating protein items
● Sauce and dressing production
● Produce fabrications
● Proper labeling, dating, storing, and rotating of products.
● Receive products and promptly put them away using the FIFO method (first in first out)
● Complete all required daily checklists and production sheets
● Follow all directions from Corporate Executive Chef, Executive Chef or Executive Sous Chef
● Adhere to the health department and restaurant sanitation and food handling guidelines
● Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Qualifications:
● Basic understanding of professional cooking and knife handling skills as well as safety, sanitation and food
handling procedures
● Must be able to speak, read and understand basic cooking directions
● Ability to follow a production prep list
● Professional communication skills
● Ability to take direction
● Ability to work in a team environment
● Ability to work calmly and effectively under pressure
● Must be self-motivated and organized
● Must be able to work nights, weekends, and some holidays
● Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself
accountable for the function of the job

Physical Demands:
● Be able to work in a standing position for long periods of time
● Ability to move, and transport food carts, equipment, and supplies
● Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
● Capable of working in extreme hot or cold environments
● Continual use of dexterity and gross motor skills with frequent use of fine motor skills
● Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
● May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for
protective equipment

Education/Experience Required:
● ServSafe Certified or complete onsite ServSafe class within a determined time
● Must complete the basic culinary hybrid course within a determined time
● High school graduate or GED
● Previous kitchen experience preferred

The pay for this position is $20 per hour.

Salary : $20