Prep Cook

Prep Cook

The Prep Cook is responsible for preparing a variety of ingredients and menu items for the meal service while maintaining safety guidelines, filling out production sheets, recording temperatures, following recipes and maintaining a clean work area. You should also have a basic knowledge of cooking and hot/cold food holding temperatures and be able to follow directions.

Key responsibilities and accountabilities:

• Prepare soap and sanitizer buckets (with towels) for workstation and change out as needed.
• Clean food preparation areas, cooking surfaces, equipment, utensils, etc. during and at end of shift.
• Maintain sanitation, health and safety standards in work areas.
• Measure ingredients required for specific food items being prepared.
• Operate large volume cooking equipment; to include chargrill, flat top grill, fryer, steamer, oven, etc.
• Follow recipes according to SFM standards.
• May be asked to help serve guests depending on shift coverage.
• Greet guests in a courteous manner: Good morning/afternoon/evening, hello, what can I get for you?, etc. (Always greet guests when they are within 10 feet of serving line).
• Assist supervisor/manager with completion of prep sheets and temperature logs.
• Properly cover and label all leftover food items.
• Ensure food is maintained at the proper temperatures (cold food 40 or below / hot food 140 or above).
• Empty trash as needed during and at end of shift.
• Sweep and mop as needed during and at end of shift.
• Complete prep for next day as determined by the manager.
• Complete daily/weekly duties as assigned by the supervisor/manager.
• Any task requested by the manager.

Southern Foodservice Management Standards:

• Be friendly, courteous & smile at all times. Remember, nothing is more important than waiting on our Guests. Be pleasant with customers, speak, say thank you.
• Notify manager immediately with customer complaints.
• Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy, such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks.
• Read, understand and follow SFM's Employee Handbook. Ask for clarification on any item you do not understand.
• Clean uniform: Top, pants, hat or hairnet, apron and nametag must be worn at all times when in the workplace.

Physical Requirements:

• Strength: Standing 70%, walking 30%
• Movement of Objects: Light Lifting, Light Carrying Light Pushing, Light Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent