AM Prep Cook

Duties and Responsibilities

• Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties, set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; transport supplies from the Storeroom and stock in designated areas; start prep work and production of items needed for the day.
• Ensure all requisitions are processed properly and placed in designated area.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

Physical Requirements

• Ability to stand and walk during 6 to 8 hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
• Ability to work in an environment that is subject to varying levels of heat and noise.
• Ability to work in a high pressure environment.

Training and Experiences

• At least two years of kitchen experience in a similar position.
• Applicable knowledge of knives and knife skills.
• Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
• Applicable knowledge of health, safety and sanitation procedures.
• Working knowledge of weights, measures and various cooking techniques.
• Professional appearance and demeanor.
• Coeoperative attitude in performing a variety of tasks as assigned.
• Knowledge of food production equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Ability to review and comprehend recipes and other necessary documentation.