Prep Cook - Jason Aldean's, Pittsburgh

About the role

The Prep Cook role is responsible for preparing ingredients and stations used in the cooking process, maintaining the kitchen, and ensuring it is clean and sanitized. The position requires adherence to company policies and practices, as well as TC Restaurant Group principles.

Responsibilities

• Reports to work on time and is on the prep station as indicated on the work schedule
• Prepares food to specifications before, during, and after hours of operations
• Prepares all food to ensure that all items are prepared according to company specifications, recipes, procedures, and quality standards
• Retrieves food products and other items from storage areas including freezers, walk-in coolers, basements, dish areas, etc., that are necessary for preparation
• Prepares equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station
• Rotates and restocks all pantry food items, condiments, plateware, smallware's, equipment and supplies throughout the shift to ensure first in and first out (FIFO) procedures and sufficient stock and back-up levels for the demands of the business
• Checks the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallware's to ensure sufficient quantity for the demands of the business
• Maintains sufficient back-up par levels
• Aids other kitchen personnel in food preparation and side work according to prep lists
• Correctly completes all station closing duties at the end of each shift
• Aids Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness
• Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelving
• Uniform meets restaurant requirements and is maintained and clean
• Practices positive personal hygiene and cleanliness habits during all work shifts
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift
• Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef
• Performs all additional duties as assigned

Qualifications

• Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferred
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke
• Must use cut gloves as that is a company requirement for all culinary personnel for safety
• Able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests
• Able to understand communication in English
• Able to read recipes and instructions in English