LINE/PREP COOK

Line / Prep CookCompletes all assigned prep list items and sets up cook's line stations. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to West Texas Chop House recipes, plate presentations and specifications. Completes side duties including, but not limited to bussing tables, cleaning back of the house areas, washing dishes, unpacking food / supply deliveries, organizing stockroom / cooler shelves. Adheres to Company food and shelf life absolutes. Maintains regular and consistent attendance and punctuality.Principal Accountabilities:Prepares menu items according to West Texas Chop House recipes, plate presentations and specifications, serves hot food hot and cold food cold, working on several different orders simultaneously.Completes all assigned prep work: measure ingredients required for specific food items being prepared. Wash, cut, and prepare foods designated for cooking.Sets up work station, cleans, stocks, and restocks workstations.Maintains sanitation, health, and safety standards in work areas.Completes assigned daily and weekly cleaning projects.Works with a sense of urgency. Monitors ticket times and works with Team Members to ensure food preparation activities are executed in a timely fashion.QualificationsHigh School graduate or equivalent preferredPrevious cooking / prep experience preferredSkills/Competencies/Certifications:Ability to accurately read, interpret and prepare all food recipes within West Texas Chop House guidelinesAbility to prepare and present menu items within cook time requirementsReading, writing and verbal communication skills requiredCapable of using knives, slicing equipment and other food preparation equipmentRead food order slips or receive verbal instructions as to food required by Guest and prepare and cook food according to instructionsOperate large-volume cooking equipment such as grills, deep-fat fryers, smokers, dishwashers, and griddlesPhysical Requirements:Balancing - Weekly - LaddersPulling - Hourly - Speed racks, cartsCarrying - Hourly - 50+ pounds - Pushing - Hourly - Speed racks, cartsClimbing - Weekly - LaddersReaching - Hourly - High / low shelvesCrawling - Infrequently - Reach Above Shoulder - Hourly - High / low shelvesCrouching - Hourly - Low shelves - Repetitive Foot Movement - InfrequentlyDepth Perception - Hourly - Repetitive Hand Movement - Hourly - Knives, cooking and serving utensilsFine Manipulation - Hourly - Knives, cooking utensils - Seeing - HourlyGrasping - Hourly - Knives, cooking utensils - Sitting - InfrequentlyHandling - Hourly - Food and kitchen items - Speaking - HourlyHearing - Hourly - Standing - Hourly - 8 + hoursKneeling - Hourly - Low shelves - Stooping - Hourly - Low shelvesLifting - Hourly - 50+ pounds - Walking - Hourly - 8 + hoursMixing - Hourly - Twist - HourlyEnvironmental - Condition - CommentsInside/Outside - Variable - Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smokerCold/Heat - Variable - Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smokerWet/Dry - Variable - Kitchen environmentNoise/Vibrations - Variable - Kitchen environmentHazards - Variable - Kitchen environment: knives, grill, fryerFumes/Dust/Odor - Variable - smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer