Prep Cook

Craft Kitchens - Prep Cook

SUMMARY

Every Commissary Prep Cook is responsible for providing customers with the best quality food product possible. Commissary Prep Cooks are also expected to work in a high-volume food production facility, operate each shift efficiently, prepare all foods in accordance with standard recipes to address customer preferences, adjust as needed to align with changing business priorities. The term “Commissary Line Cook” applies to both full and part time positions.

Get Paid Weekly – Your Hard Work, Rewarded Faster!

RESPONSIBILITIES BY COMPETENCY: (*denotes an essential function of the position)

Business Results Orientation

*Adhere to all city, county, and state health department regulations

*Interpret production sheets, logs, USDA paperwork

*Follow all company policies and procedures as defined in the Policy/Training Manual or other guidelines

*Always observe operating hours and follow the work schedule as posted, unless a change in schedule is arranged with Supervisor

*Properly clock in timekeeping system and verify all hours worked

*Follow commissary protocol, including but not limited to food preparation, temping and logging food per guidelines, following build to’s and proper disposal of expired food

*Stock shelves, counters, and cooler with product using FIFO system

*Always protect Company assets

*Maintain regular attendance and follow designated safety practices

*Perform other duties not listed as required

Communication

*Assist Supervisor in meeting daily, weekly, and monthly reporting and information requirements

*Ensure all communications with customers, suppliers, vendors, co-workers, etc., is professional and appropriate

*Advise Supervisor of any personnel situations or policy violations having an adverse effect on commissary operating performance and/or safety issues

Customer Service Orientation

*Meet all customer needs as efficiently and effectively as possible by providing superior customer service

*Report to work in accordance with company uniform and appearance standards

*Exhibit a professional, customer friendly and helpful attitude while on the job

*Complete shift cleaning checklist on every shift, including inside & outside responsibilities

*Follow the Food Defense Plan and inform others about the procedures as defined in the Company manual

Developing Talent

*Offer assistance, support, and feedback to other team members

*Set an example that is aligned with company’s mission statement for other employees to follow

*Strive to improve own performance and performance of the commissary as a whole

*Complete certification requirements for a Commissary Line Cook within required time frame

*Complete training as required to meet regulatory compliance and company guidelines

Technical Expertise

*Check refrigeration equipment for proper performance a minimum of one time per shift

*Operate all cooking and chilling equipment as well as slicers, mixers, processors, and any additional equipment as necessary

*Manage the proper storage and date labeling of all products and manages costs with attention to portion control

*Advise Supervisor immediately of any safety and/or maintenance problems

*Develop and maintain knowledge necessary for food service protocols, basic sanitation and all regulatory compliance

*Prepare requisitions for supplies and food items for production in workstation

*Prepare items in accordance with established portions and presentation standards

*Perform specific tasks as assigned by the Supervisor

*Follow correct vendor check-in procedure

*Complete required inventory counts as directed

*Operate electronic slicers, dishwasher, and cooking equipment

*Adhere to all Wallis Companies safety policies and report all safety incidents to supervisor immediately

Safety

*Attend and participate in safety meetings

*Work diligently to correct safety deficiencies in a timely manner

*Follow all sanitation protocols and adhere to all Wallis safety guidelines

*Maintains clean work areas including refrigeration and storage areas and in compliance with health department regulations

*Complete safety training required for this position

*Demonstrates safe behavior by keeping areas clean and areas dry to avoid accidents

*Work safely in a fast-paced environment

*Follow all safety policies and procedures

*Inform Supervisor or Manager of unsafe conditions and behaviors, and recommend how to correct or eliminate them

*Cooperate with the medical provider, and follow the treatment plan and Return-to-Work Program

*Work to avoid preventable accidents

SUPERVISORY RESPONSIBILITIES

This position has no direct reports

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. (*denotes an essential qualification of the position)

Education: *Required: None

Preferred: Equivalent to high school diploma

Experience: *Required: None

Preferred: 3 months food service experience

Language Skills: *Ability to read, write, speak, and understand English in a manner that is

sufficient for effective communication with groups of managers, clients,

customers and the general public

(may be representative but not all-inclusive of those commonly Line Cook with the position)

Skills and Abilities: *Ability to handle multiple priorities

*Self-motivated with high energy

*Passion for food and customer service

*Goal and safety oriented and must be able to work in a fast-paced environment.

*Ability to perform routine duties involving use of various procedures including general math, the use of thermometers, log sheets and understand and use the tracker/build to system

*Appreciation for teamwork, combined with an ability to work independently

*Willingness to work a varied schedule

*Ability to work in a loud environment and with repetitive work

Technology, Tools,

And Equipment: *Required: Computer, Telephone, Electric Slicer, Dishwasher, Other equipment necessary for food service operations, Hepatitis A vaccination.

*Required: Ability to learn and work with Production Automation

Certificates, Licenses

and/or Registrations: Required, or complete within 30 days of employment (company-sponsored): ServeSafe Certification Basic Sanitation (must be completed when course

is offered)

(Proficiency with preferred items is not required to meet minimum qualifications, but proficiency must be established to complete essential job functions)

Compensation information reflects the anticipated starting salary. Individual pay is based on skills, experience, and other relevant factors.

INDLC