Experienced Prep Cook

Prep Cook Position

The prep cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Cooks will be expected to perform a variety of duties, including but not limited to those listed below:

• Production. Preparing portions and food items while:
  • Setting up the kitchen before opening
  • Following recipe guidelines to meet or exceed customers' expectations
  • Prepping food
  • Portioning food
  • Stocking the alley and line with items needed to complete orders on time
  • Ensuring proper food safety and sanitation standards
  • Shucking oysters
  • Peeling shrimp
  • Setting up soup station
• Utility:
  • Cleaning dishes, silverware, glassware, utensils, pots, pans, etc.
  • Stocking and restocking supplies
  • Breaking down and cleaning the kitchen, mats, and equipment at closing
  • Sweeping, spraying, and mopping floors
  • Maintaining sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary)
  • Making orders
  • Checking in deliveries
  • Labeling and dating food for freshness rotation
  • Putting away deliveries
  • Filtering and disposing of grease
  • Taking out trash
• Other:
  • Reporting to work on time in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
  • Maintaining adherence to all Company policies and procedures.
  • Other duties as directed by management.
  • Reporting to required meetings.

Competencies and Skills:

• Collaboration Skills.
• Guest/Client Focus.
• Flexibility
• Stress Management/Composure
• Multi-task oriented.
• Organizational Skills
• Basic mathematical, reading, and writing skills.
• Excellent communication skills (including asking for clarification on tasks, policies, and procedures).
• Knowledge of workplace safety procedures
• Must have a good command of the English language, both oral and written.
• Must be attentive.
• Must report to work when scheduled and on time with a positive attitude.
• Ability to work varied hours/days as business dictates.
• Must complete ServSafe Food Handler training.

Supervisory Responsibility:

This position has no supervisory responsibilities.

Work Environment:

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls, and burns. Frequent hand washing is required.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.