Fine Dining Prep Cook

Job Description

Job Description

Job Description:
Job Title: Prep Cook.

Reports to: Sous Chef / Restaurant Manager.

Job Summary:
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Activities and Responsibilities:

• Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: “Great food, great service, and great production by associates imbued with pride and enthusiasm.”
• Show up to your scheduled shift on time and in proper uniform.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Clean and sanitize work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
• Weigh or measure ingredients accurately and according to recipes.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Assist on the main line when needed.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Complete opening and closing checklists and assists others in opening and closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
• Keep records of the quantities of food used.
• Load dishes, glasses, and tableware into dishwashing machines.
• Distribute food servers to serve to customers.
• Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
• Stock cupboards and refrigerators, and tend salad bars 
• Stock cutlery, napkins, food, and other items as needed to assist operation.
• Package take-out foods or serve food to customers.
• Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
• Assist in cleaning dining area when needed and sweep and mop kitchen floor.
• Any and all other reasonable tasks assigned to you by your supervisor or manager.