Prep Cook

Job Description

Job Description

JOB TITLE: Prep Cook - 1st or 2nd shift

DEPARTMENT: Operations

REPORTS TO: Food Service Manager and/or Lead Cook

STATUS: Part-time, 30-32 hrs per week, Regular, Non-exempt, Non-benefited, 48 wks/yr

PURPOSE: Involved in the kitchen and dining room daily throughout the academic year and in the execution of catering events during the summer break.

RESPONSIBILITIES:

• Monitor compliance with health, safety, and fire regulations regarding food preparation and serving.
• Prepare food according to established menus and baking.
• Monitor portion size and presentation.
• Maintain food and equipment inventories.
• Maintains a clean, safe, and unobstructed workspace through general cleaning of the kitchen and dining areas.
• Wash pots, pans, dishes, utensils, and other cooking equipment as needed. 
• Carries out other duties as assigned.

SUPERVISORY RESPONSIBILITIES: None

MINISTRY EXPECTATIONS:

Alaska Christian College esteems our students and co-workers and values each as a member of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship.

REQUIREMENTS:

• Must have or acquire AK Food certification/ food handlers’ card or obtain one before the first day of employment.
• Must possess knowledge of raw materials, production processes, quality control, and other techniques for maximizing the effective manufacture and serving of food.
• Must possess knife skills with the ability to prep food quickly and efficiently.
• Must possess knowledge of catering operations, garnishes, and food presentation.
• Must have good communication skills, both verbal and written.
• Must be able to listen to and understand the information being presented and follow written instructions.
• Detail-oriented, with high accuracy and skill in all work performed.
• Must be able to keep hands and arms steady when necessary and move quickly.
• Must understand and maintain the confidentiality of all information seen or heard.
• Functions well in a cross-cultural environment, has a teachable attitude, and is willing to be a team player.
• Must be able to use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Must be able to work independently and show good judgment.
• Must be adaptable, with the ability to maintain composure in difficult situations.
• Must be organized, efficient, and show good time management skills.
• Must be dependable with regular, timely attendance.
• Must be able to work split shifts and weekends as needed
• Must be willing to agree to and sign a statement of Evangelical Covenant Affirmations
• Must be able to pass a background check.

WORKING CONDITIONS:

These duties will be conducted in a food service environment i.e., a commercial kitchen and dining room. The job requires frequent contact with co-workers, vendors, and the public. It requires long hours standing on concrete and considerable use of arms and legs and moving the body in lifting, balancing, walking, stooping, and handling of materials. This position must be able to lift 40 pounds on an occasional basis. Must make precisely coordinated movements with the hands to grasp, manipulate, and utilize various kitchen tools: broilers, knives, kitchen shears, deep fryers, food slicers, stoves, ranges, dishwashing & sanitizing equipment. There may be some exposure to hazardous materials. This position must have adequate sight to meet the responsibilities of the job.

DRESS CODE:

If any questions arise regarding what is appropriate, speak with the Food Service Manager.

Professional chef attire is required. Jeans are acceptable as long as they are clean and well-kept. Black pants are required during catering events. Supportive, closed-toe shoes are required. Black shoes are required during catering events. Socks/stockings/nylons required; no bare legs or feet allowed. Hair must be neat, pulled back, and secured away from the face in order that it does not fall forward at any time. A hairnet or hat is required during food preparation and serving. Facial hair must be trimmed and well-groomed. Fingernails must be trimmed and well-groomed. Jewelry to be kept to a bare minimum.