PREP COOK II

Primary Responsibilities

• Able to prepare up to 60 recipes at multiple quantities
• Maintains inventory levels of prepped items and ensures adequate and appropriate recipes and quantities are prepared in a timely manner with minimal supervision
• Monitors raw material inventory levels and proactively provides order recommendations
• Maintains a safe and clean cooking area and kitchen environment
• Understands and adheres to all company policies, procedures, and standards
• Aid others, when prompted, by providing guidance, training, or suggestions to improve their performance

Management Responsibilities

• None

Administrative Responsibilities

• Setting up, cleaning, and organizing workstations
• Preparing ingredients for the shift; washing vegetables, chopping, making batters, making syrups, etc.
• Cooking according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple tasks at one time
• Storing all food properly
• Sanitizing and cleaning workstations and utensils
• Maintain organized storage areas (walk-in cooler, freezer, dry goods storage)
• Assisting other cooks in preparing food or helping other team members when needed

Financial Responsibilities

• None

Job Qualifications

• A minimum of 1 year commercial cooking
• A minimum of 2 years in the restaurant industry
• Authorization to work in the United States

Mental And Physical Demands

• Ability to work a 10-hour shift
• Ability to sit, stand, or walk for up to 8 hours continuously
• Ability to speak, hear, and see