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.
• Assists 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.

Qualifications

• To perform the job successfully, an individual should demonstrate the following 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.