Line and Prep Cook - LV

Job Description

Job Description

Position Summary

The Line and Prep Cooks are responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations, and maintaining a clean working space during and after business hours. Additionally, Line and Prep Cooks ensure quality and proper food presentation in a timely manner. The line is always stocked, neat, clean, and safe.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Prepare and cook all food items to company specifications, as directed by the executive or head kitchen chef.
• Prepare plate presentations, correctly set up according to tickets or as directed by the Executive Chef.
• Change plates and/or wipe excess fluids from plates and garnishes, and place order in the expo window in proper order according to the computer ticket.
• Wash and clean raw food products; following proper hold time standards for all heated products.
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment.
• Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations.
• Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils, etc., as needed.
• Other duties may be assigned as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy.
• Food Handlers certificates are required.
• Basic reading and writing skills.
• Excellent interpersonal skills.
• Well-organized.
• Excellent communication skills.
• Multi-task oriented.
• Ability to read a thermometer correctly and efficiently.
• Ability to judge the quality and quantity of raw and cooked items.
• Ability to learn restaurant menus and recipes.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Comply with and execute all workplace safety and sanitation guidelines and procedures.
• Promote a positive and collaborative employee culture designed to support customer needs.

Education and Experience

• No previous Line or Prep Cook experience is necessary, but Line Cook experience is preferred.
• Depending on experience, could be required to shadow another Line or Prep Cook as training.
• May be required to pass a written test regarding Shakou’s menu.