Prep Cook- Florence

Responsibilities and Duties

• Adheres to attendance policy and procedural compliance.
• Must be alert to the Team member and Guest's needs.
• Punch in, sign in and report to the General Manager/Manager on time.
• Check with Kitchen Manager/Manager for all specials. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.
• Stock food products/equipment needed for station, clean, set/prepared.
• Adhere to Recipe at all times.
• Checks with supervisor on duty for that shift's prep schedule.
• Always uses a recipe book for batch, process and portion prep. Read recipe before starting.
• Weigh and measure all ingredients.
• Be certain supervisor on duty tastes everything prepared.
• Always follow proper cooling procedures for all prep recipes that require cooking.
• Immediately refrigerate all items prepared.
• Always clean as you go.
• Always use clean food storage containers.
• Always date label and rotate product.
• Assumes responsibility for freshness and quality of items prepared.
• Follow sanitation and safety procedures.
• Checks with MOD regarding condition of prep done, storage of items and cleanliness of prep area.
• Perform other related duties as assigned by Kitchen Manager/Manager or Key employee.

Minimum Qualifications

• Knowledge of basic restaurant hospitality and fully engaged, service minded attitude
• Must possess valid Food Safety certification (or any other food/ alcohol cert), as state law requires
• Good hearing for safety and accurate communication (with or without accommodation)
• Must be able to read, write and speak in English
• Must have reliable transportation to and from work
• Basic computer usage skills
• Compliance with our dress and appearance policy including black slip resistant shoes
• Ability to pass general information and departmental tests (test score of 90% or higher)

Physical Requirements

• Prolonged periods walking or standing
• Must be able to lift, carry, and place up to 50 pounds at a time