Prep Cook - Feliciana Restaurant

Job Description

Job Description

Position Summary

The production team is responsible for cooking and preparing menu items in advance so that they are ready for the line cooks to use and assemble. They must follow recipes and meet pars to ensure that all food items are properly stocked each day.

Major Responsibilities & Essential Functions

• Using heavy machinery such as a large mixer, oven, gas range/stovetop, blenders, and professional meat slicers.

• Carefully following recipes exactly to ensure quality of food.

• Following a par sheet and prep list.

• Using various knives and cutting techniques.

• Properly rotating, dating, and storing food items in a cooler.

• Understanding and following all food safety procedures.

• Working on several tasks at once and able to multitask to get all items prepared as efficiently as possible.

• Able to maintain a clean working environment. Both while working and cleaning up work area upon completion of tasks.

Qualifications & Specialized Skills

• High school diploma, GED, or equivalent. Proper culinary training is preferred.

• 2-3 years’ experience in a similar role is preferred.

• Ability to stay professional in a stressful work environment.

• Superb multitasking skills and an eye for detail.

• Available to work different hours including weekends, days, nights, and holidays.

• Ability to uphold company standards relating to appearance and dress.

• Strong task and time management abilities.

• Ability to stand, walk, bend, and lift for extended periods (eight or more hours).

• Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.

• Able to listen and follow instructions.

• Able to work unsupervised, be able to plan and organize scheduled work activities, and adapt to changing situations.

• Able to maintain a professional manner always and work as a member of a team.

• Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.

Physical Requirements

• Able to lift, push, pull and carry a minimum weight up to 50 lbs.

• Able to stand and walk for extended periods of time, up to eight hours per day.

• Able to reach above head and shoulder levels.

• Able to twist, kneel, bend and crawl.

• Able to squat and crouch.

• Able to perform sweeping motion, front-to-back and side-to-side.

• Able to work in confined spaces.

• Able to tolerate exposure to dust and cleaning chemicals.

• Able to climb stairs and ladders.

Supervision

The position does not have any regular responsibility for overseeing or supervising the work of other employees.

Work Environment

• Indoor environment.

• Small spaces and close contact with others. Involves a lot of interacting, communicating, and working with other people.

• Busy setting, often loud, and very fast-paced.

• Commercial establishment with commercial equipment and cleaning chemicals.

• Kitchen environment--non-slip shoes required. .

Notice

The hospitality business functions seven days a week all year long. This is a hospitality business and a hospitable service atmosphere must always be projected .

Upon employment, all employees are required to fully comply with BRG Hospitality rules and regulations for the safe and efficient operation of restaurant facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.