Restaurant and Bakery Prep Cook

The Food Prep/Line Cook is responsible for preparing menu items according to company policies, procedures, and performance standards, maintaining food costs, cleanliness, and guest satisfaction. Responsibilities Prepares cooking items according to recipes and company standards. Maintains proper appearance and hygiene, including well‑groomed appearance and clean uniform. Uses, cleans, and maintains all kitchen equipment, preparation, and storage areas. Stocks and rotates products to ensure they are within shelf‑life standards. Ensures correct portioning, cooking time, and performance standards. Controls food cost and utilizes FIFO standards when preparing items. Maintains cleanliness of the kitchen, prep areas, coolers, and storage areas. Follows safety procedures concerning food handling, rotation, and storage. Conducts line sweeps and practices “clean as you go” throughout the shift. Anticipates, identifies, and corrects system breakdowns for maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, and safety problems. Assists team members: preps items, assists dishwasher, assists front‑of‑house cleanliness, and provides guest service communication. Physical Requirements Extensive standing and walking for up to 8 hours. Visual acuity requirements and use of peripheral vision. Ability to communicate clearly. Exposure to heat, steam, smoke, and cold. Reaching heights of approximately 6 feet and depths of 2½–3 feet. High level of mobility/flexibility. Time‑management skills. Basic reading, writing, and arithmetic ability. Manual dexterity for writing, slicing, chopping, and operating equipment. Ability to fit through openings 30 in wide. Ability to work irregular hours under heavy pressure during busy times. Ability to lift up to 50 lbs and carry trays of food up to 50 lbs for distances up to 30 ft. Exposure to dishwashing and cleaning chemicals. Supervision Received Receives direction and training from the Kitchen Manager or Manager on Duty as to the specific procedures and assignments. Knowledge and Skill Required Basic skills such as sanitation, safety, and customer service can be taught through in‑house training. Experience Required None. #J-18808-Ljbffr