Prep

Position Summary: The Prep Cook completes basic food prepping tasks as directed by the Chef /Manager. Their main duties include preparing food for the various kitchen stations, cleaning up prep areas and making sure the kitchen is stocked. The Prep Cook must strictly follow recipes provided to ensure the quality and consistency of all products and menu items.

Essential Job Functions:
• Prepares and cooks food requiring longer preparation time.
• Ensures that the daily prep tasks are completed prior to service.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Prepares items as dictated by prep sheet needs.
• Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, for culinary use.
• Tastes products, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize workstations and equipment and must follow all company and regulatory rules and procedures.
• Uses proper measurements as stated in recipes when preparing food.
• Retrieve all items required for prep from dry storage and the walk -in cooler to set up workstation.
• Follow proper protocol for cooling prepped items in compliance with food safety guidelines.
• Follows protocol to prevent/mitigate risk of cross contamination.
• Keeps a clean works station while working use the “clean as you go” mentality.
• Uses proper PPE such as cut gloves to prevent cuts.
• Assist with cleaning dishes, utensils, and other food containers in the dish area as needed.
Sensory:
• Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.
PREP COOK
• Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.
• Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face -to-face or a telecommunications basis.
• Speaking – Ability to express oneself verbally with clarity on either a face -to-face or a telecommunications basis.
• Touching – Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects.
The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform.
 

Education/Experience/Job Requirements:
• High School Diploma or equivalent or a two-year associate degree required.
• At least one year of cooking experience.
• Excellent kitchen administration knowledge and ability to work as part of a team.
• Strong organization and active listening skills.
• Exceptional time management skills.
• Successful completion of hourly position validations, including company -required training (safety, systems, menu
• Adheres to Logans Roadhouse Appearance Standards

Physical Demands:
• Performing General Physical Activities – Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials.
• Walking – Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.
• Bending – Ability to move and control one’s torso so items can be picked up from a lower surface level.
• Kneeling – Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
• Handling – Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities.
• Fingering – Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc.
• Reaching – Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.
• Squatting – Ability to flex legs at the knees to lower body position.
• Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level.
• Climbing – Ability to ascend steps, ladders and other vertical and semi -vertical surfaces to reach a higher level.
• Stooping – Ability to flex legs at the knees and move the upper body forward and down.
• Trunk Strength — Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.