Prep Cook - Sun Diner, Nashville

About the role

This role’s primary function is to prepare ingredients and stations used in the cooking process, maintain kitchen cleanliness and sanitation, and support kitchen operations. The ideal candidate is punctual, assists other team members as needed, and follows all sanitary and health-related protocols.

Responsibilities

• Report to work on time and be at the prep station as scheduled.
• Prepare food to specifications before, during, and after operating hours.
• Prep all food according to company specifications, recipes, procedures, and quality standards.
• Retrieve food products and other items from storage areas (freezers, walk-in coolers, basements, dish areas, etc.) needed for preparation.
• Prepare equipment, small wares, plate ware, food ingredients, garnishes, and supply items for effective station operation.
• Report problems or discrepancies to the Sous Chef/Executive Chef promptly.
• Rotate and restock pantry items, condiments, plateware, smallwares, equipment, and supplies using FIFO (first in, first out) procedures.
• Check par and stock levels of salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, and service ware before shifts to ensure sufficient quantities.
• Assist other kitchen personnel with food preparation and side work according to prep lists.
• Complete all station closing duties at the end of each shift and assist with kitchen cleanliness.
• Maintain high standards of sanitation, cleanliness, and food safety for the work area, including prep tables, countertops, refrigeration units, floors, walls, and shelving.
• Wear a clean, restaurant-approved uniform and practice positive personal hygiene.
• Adhere to all safety guidelines and report unsafe conditions or accidents immediately.
• Perform additional duties as assigned.

Leadership Qualities

• Accountability
• Adherence to Policy
• Attitude and Confidentiality
• Development of Job Skills and Knowledge
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of Work
• Teamwork
• Verbal and Written Communication
• Working Relationships

Requirements

• Experience as a pantry, prep, or line cook in a fast-paced, high-volume, premium casual restaurant preferred.
• Experience with fresh products preferred.
• Ability to handle a minimum of 100 covers per shift.
• Must be able to taste and distinguish flavors, spices, temperatures, textures, and smells for food and beverage quality assessment.
• Ability to work in extreme temperatures (cold: 30°F, heat: above 100°F), loud environments, and exposure to fumes, odors, dust, and smoke.
• Must use cut gloves as required for safety.
• Effective communication and listening skills with supervisors, team members, vendors, and guests.
• Ability to understand and read recipes and instructions in English.
• Flexibility to work nights, weekends, and holidays.
• Ability to lift, handle, and carry items up to 50 pounds.
• Ability to stand, bend, kneel, stoop, reach, and squat for up to eight hours.
• Maintain good grooming habits.