Prep Cook-Chevys

Purpose

The prep cook is responsible for preparing cooking ingredients, preparing sauces, parboiling food and preparing simple dishes.

Duties & Responsibilities

• Prepare all hot and cold restaurants foods
• Prepare prep sheet to include all items that need to be prepared or ordered
• Follow prep sheet and communicate to Chefs in accordance
• Ensure set prep times are met
• Properly wrap, label, date and store all food items on their proper cart to ensure product freshness
• Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place
• Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated
• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses
• Demonstrate knowledge in all areas of the kitchen
• Read measure, execute recipes, and execute computer tickets for service
• Apply knife skills required for service and preparation
• Maintain a solid menu knowledge and attention to detail
• Assists Chefs as needed in execution of service
• Communicate with management, chefs and service staff to fulfill and address any issues or needs requested by guests and or other employees
• Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment
• Comply with all safety and health department procedures and all state and federal liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper check out procedures
• Clean all spills immediately and place all trash in proper receptacles
• Inform management of any complaint, comments or incident
• Ensure nightly/weekly and opening/running/closing duties are completed
• Record and report any equipment failure and/or safety hazards to management immediately
• Assists and/or completes additional tasks as assigned

Qualifications & Skills

• High School Diploma preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 18+ years of age
• Possession of or the ability to possess all state required work cards
• Minimum of one (1) years related experience
• Advanced knife skills
• Proper food storage knowledge
• Proper lifting techniques
• Guest relations
• Sanitation and safety
• Full service kitchen operations
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

Working Conditions

• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Fast paced, high volume, full service restaurant
• Work varied shifts to include days, nights, weekends and holidays

Physical Requirements

• Ability to walk long periods of time
• Ability to stand for long periods of time
• Ability to use hands to handle, control, or feel objects, tools, or controls
• Ability to repeat the same movements for long periods of time
• Ability to understand the speech of another person
• Ability to speak clearly so listeners can understand
• Ability to push and lift up to 50 lbs
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl