Prep Cook

Job Overview

Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties:

• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines.
• Executes designated preparation stations without support under normal conditions.
• Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Responsible for daily requisition of non-food and food products.
• Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
• Affords assistance in training new Staff Members within department when applicable.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
• Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Benefits

• Weekly Pay
• Staff Member discounts
• Tuition Reimbursement
• Fun upbeat working environment
• Career Growth
• 401K Matching
• Paid time off
• and more!

Skills/Experience

• Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
• Culinary degree or equivalent preferred.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Educational Requirements

• High school degree or GED preferred.
• Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain card individually and provide proof of possession prior to first day of employment in states required by law

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 100% of working time standing, walking, and reaching.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Finding or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.