PREP COOK III

Primary Responsibilities

• Able to prepare all recipes at multiple quantities
• Maintains inventory levels of prepped items and ensures adequate and appropriate recipes and quantities are prepared in a timely manner without supervision
• Maintains raw material inventory levels and assists or performs ordering process
• Prepares food orders per brand and company standards
• Maintains a safe and clean cooking area and kitchen environment
• Understands and adheres to all company policies, procedures, and standards
• Maintains organized storage areas (walk-in cooler, freezer, dry goods storage)
• Proactively assists others by providing guidance, training, or suggestions to improve their performance

Management Responsibilities

Administrative Responsibilities

• Aid in daily and weekly ordering process
• Aid in monthly inventory counting process

Operational Responsibilities

• Set up, clean, and organize workstations
• Prepare ingredients for the shift; wash vegetables, chop, make batters, make syrups, etc.
• Cook according to food health and safety standards
• Recommend ideas for specials or seasonal dishes
• Handle multiple tasks at one time
• Store all food properly
• Sanitize and clean workstations and utensils
• Maintain organized storage areas (walk-in cooler, freezer, dry goods storage)
• Assist other cooks in preparing food or help other team members when needed

Financial Responsibilities

Job Qualifications

• A minimum of 3 years 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