Prep Cook

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Activities & Responsibilities

Primary

• Refer to Daily Prep List at the start of each shift for assigned duties.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
• Weigh or measure ingredients upon request.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Complete opening and closing checklists and assists others as needed in opening and closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Check schedulefly at least once a day to keep yourself informed with the most current information pertaining to your job and the restaurant as a whole
• Maintain a positive attitude even when enduring high volume, high stress shifts

Supplemental

• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving
• Keep records of the quantities of food used
• Load dishes, glasses, and tableware into dishwashing machines when necessary
• Cut, slice, or grind meat, poultry, and seafood to prepare for cooking
• Stock cupboards and refrigerators
• Sweep and mop kitchen floor
• Scrape leftovers from dishes into garbage containers

Tools & Technology

• Carbonated beverage dispenser
• Commercial use:
  • blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
  • broilers, deep fryers, griddles, grills, microwave ovens, ovens, ranges, rotisseries, steamers, and/or toasters
  • coffee or iced tea makers
  • cutlery
  • dishwashers
  • dough machines
  • food warmers
  • measuring cups
  • mixers
  • scales
• Point of sale terminal
• Smoking machinery

Minimum Qualifications

• One or more years of experience in kitchen preparation and cooking is preferred
• Able to communicate effectively with managers and kitchen personnel
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Able to work in a standing position for long periods of time (up to 6 hours)
• Must have a friendly, positive and professional attitude at all times
• Must obtain Food Handler’s Training and Certificate and be very familiar of sanitization standards and procedures