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
• Absorb and 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
• Work Environment While performing the duties of the job, the employee is regularly exposed to heat from the stoves and burners The noise level in the work environment is usually loud While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell The employee frequently is required to walk

Requirements

• Minimum 1 years’ experience in high volume or upscale kitchens
• Culinary degree from accredited school or university
• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills