Prep Cook/Line Cook

JOB DESCRIPTION Prepares food by recipes (such as soups, salads, breaded foods, etc.), preps food quantities according to prep sheet, monitors quality of food being prepared, assist on cook’s line when needed, cook items to order. Overview of Tasks: Preps foods, (using tools such as slicers, ditto machines, groen kettles, scales, measuring utensils, etc.), follows recipes, prep sheet to know how much of an item is needed, makes sure that products are kept at proper temperatures, checks quality of products, maintains cleanliness of work area, clean pots, pan, and utensils needed in preparing recipes, assist in line cooks duties when needed, follows all rules and regulations set by Shoney's and Health Dept. safety regulations. Essential Job Functions: Visual, some auditory, hand dexterity, full body mobility, basic reading, coordination, able to follow instructions, must be able to lift up to 50 lbs., basic math skill, hand/eye coordination, able to read and follow measurements on recipes, must be able to use sharp objects (such as knives, slicers, etc.) must be able to work with all types of food, must be able to read prep sheet. DESCRIPTION OF MACHINES, TOOLS, EQUIPMENT & WORK AIDS USED: Knives, recipe book, recipe posters, food products, Hobart slicer, Hobart Ditto Machine, Groen Kettle, double boilers, food containers, conventional ovens, stainless steel colander, 20 gal. food bins, walk-in freezer and cooler, utensils, 32 in prep tables, 1 gal. pitchers, ladles, food products, cleaning supplies, chemicals, rectangular serving trays, clip boards, prep sheets, pen, pencils, stainless steel pot sink. Expected Hours Per Week: Range: 20 – 40 Hours #J-18808-Ljbffr