Prep Cook

About the role

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons.

Responsibilities

• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Parboiling food, reducing sauces and starting first steps in various dishes
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Adhering to all relevant nutrition and sanitary regulations and standards
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
• Prepare ingredients to be utilized on the cookline to par levels including mixing sauces, batters, chopping vegetables and portioning meat
• Bake and complete pies with whipped cream and other toppings to meet company specifications
• Clean and organize prep area, walk in refrigerator, walk in freezer and dry storage thoroughly throughout shift
• Utilize proper tools such as scoops, ladles and kitchen utensils to keep food cost under control and minimize waste of products
• Rotate product according to "first in" "first out" to maintain shelf-life standards
• Demonstrate respect for each individual by always communicating courteously and respectfully with management team, co-workers and guests during peak hours
• Adhere to and follow all safe food handling and health department procedures
• Exhibit integrity in all actions by meeting company's standards in appearance, grooming, security, and sanitation
• Always arrive to work in a clean apron, clean shirts, clean pants, and non-slip shoes
• Wash and sanitize cutting boards and counter tops between tasks
• Assist management with proper storing of food items and supplies
• Understand product self and dating procedures
• Complete opening and/or closing duties
• Removal of garbage, cleaning of floors and backup dish machine operator functions
• Enthusiastically acknowledge guests with the company's five-foot rule
• Perform all other assigned duties

Qualifications

• Must be 18 years of age to operate equipment
• Successful completion of required training program, including watching videos, completing on-the-job checklists and written quizzes
• Minimum of six months of related experience is preferred

Skills

• Must be able to follow menu specifications and recipes, read tickets and maintain an organized and sanitary work area
• Must be able to follow directions, work in a fast-paced, high-pressure customer-responsive environment
• Must be able to work in a team environment and communicate with co-workers and management
• Uses sound judgment in day-to-day decisions by applying the company's vision, values and cultures

Benefits

• On-the-job training
• Flexible hours
• POS system
• Direct deposit available
• Friendly and supportive work environments
• Discounted meals
• Health insurance if qualified