Prep Cook

Essential Duties and Responsibilities

• Ensure proper supply and quality of food products and dishware to cook’s line.
• Complete daily prep and pars: cook or bake items needed for day’s use; prepare batters and sauces.
• Select, wash/clean and prepare all vegetables and fruits.
• Slice, dice and cut food.
• Prepare cheese, and protein meat (fish, chicken, etc.).
• Clean/organize storage locations of all products.
• Properly label, date, initial and rotate products.
• Sets up station according to restaurant guidelines.
• Prepares all food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Aids with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Follows food safety and health code regulations.
• Always wears gloves and hair restraints when handling food.
• Maintains hygiene.

Competencies

• Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent.
• Dependability - Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments.
• Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.

Qualifications

• To perform this job successfully, an individual should demonstrate the following competencies:

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Certificates And Licenses

• Food Handler’s Card
• Local government food safety certification where applicable.

Work Environment

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather); 100% standing at work, work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather) and extreme heat (non-weather).
• The noise level in the work environment is usually loud.

Physical Demands

• While performing the duties of this Job, the employee is regularly required to stand; walk and talk or hear.
• The employee is frequently required to use hands to finger, handle, or feel and taste or smell.
• The employee is occasionally required to sit; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.
• Sterma to work up to 40 hours each week, more if needed.
• Be able to work open, mid, and close shifts as required.