Prep Cook

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations (where applicable)
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Maintain complete knowledge of and comply with all departmental policies and procedures
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.
• Maintain throughout the shift
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service
• Prepare all menu items following recipes and yield guides, according to department standards
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s
• Minimize waste and maintain controls to attain forecasted food cost
• Transport empty, dirty pots and pans to the pot wash station

Requirements

• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Able to work well under pressure of meeting production schedules and timelines for guests' food orders
• Able to maintain good coordination
• Able to work with all products and ingredients involved
• Able to use all senses to ensure quality standards are met
• Able to differentiate dates
• Able to operate, clean and maintain all equipment required in job functions
• Able to comprehend and follow recipes
• Able to perform job functions with minimal supervision
• Able to work cohesively with co-workers as part of a team
• Able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English, in both written and oral form