Prep Cook

Responsibilities

• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Maintains uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.
• Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
• Work with wait staff to ensure that each order has the proper types and amounts of side dishes.
• Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of.
• Receives and accurately stores all purchase orders.
• Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures”.
• Maintains a good team environment by assisting other team members with their station duties and side-work when there is a need and/or when available.

Qualifications

• Must be at least 18 years old.
• Must be able to work weekends, holidays, and evenings.
• Must be able to read and communicate in English clearly and effectively.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must be able to lift, stoop, and bend.
• Must exhibit hand coordination and dexterity for rapid productions.