Prep Cook

Duties & Responsibilities

• Be on time.
• Always be in proper uniform and practice good hygiene.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Cook a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understand and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Affords assistance in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Kitchen Manager.
• Informs Kitchen Manager immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products.

Qualifications

• A minimum of 1 year of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop and frequently lift up to 75 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).