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 Serve recipes, plate presentations and specifications. Completes side duties including, 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 Serve, 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.QualificationsEducation:High School graduate or equivalent preferredExperience:Previous cooking / prep experience preferredSkills/Competencies/Certifications:Ability to accurately read, interpret and prepare all food recipes within Serve 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+ poundsPushing Hourly Speed racks, cartsClimbing Weekly LaddersReaching Hourly High / low shelvesCrawling Infrequently Reach Above ShoulderHigh / low shelvesCrouching Hourly Low shelvesRepetitive Foot Movement Infrequently Depth PerceptionHourlyRepetitive Hand Movement Hourly Knives, cooking and serving utensilsFine Manipulation Hourly Knives, cooking utensilsSeeing HourlyGrasping Hourly Knives, cooking utensilsSitting Infrequently Handling Hourly Food and kitchen itemsSpeaking HourlyHearing HourlyStanding Hourly 8 + hoursKneeling Hourly Low shelvesStooping Hourly Low shelvesLifting Hourly 50+ poundsWalking Hourly 8 + hoursMixing HourlyTwist Hourly* Frequency : hourly / daily / weekly / occasional / infrequentlyEnvironmental 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* Condition: normal / none / extreme / variable West Texas Chophouse