Prep Cook

Overview

You will never get bored coordinating multiple orders on demand in this fast-paced environment.

Responsibilities

• Prepare food to specifications before and during unit operations, complying with all portion sizes, quality standards, department rules, policies, and procedures, and label, date and wrap food products in accordance with ServSafe procedures
• Communicate with chef for any instructions or training
• Uphold all health codes and sanitation regulations and follow all safety, security and kitchen procedures
• Maintains food, utensils and equipment in a clean and orderly manner
• Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines
• Break down boxes and disposeof them properly.
• Be able to perform opening, mid and closing duties as outlined by management.

Qualifications

• No experience or diploma required
• Ability to read and comprehend prep sheets and follow instructions
• Capacity to use kitchen tools safely, including knives and small equipment ware

Physical Requirements

• Must be able to lift 50 lbs, as well as stand and walk for the entire length of shift, possibly in a confined space
• Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment
• Exposed to variable temperatures, frequently immersing hands in water
• lines and record all waste on spoilage sheet

Qualifications

• Minimum of 6 months of experience as a prep cook or line cook
• Ability to move rapidly and coordinate multiple orders
• Ability to follow procedures and take directions
• Basic math skills to understand, calculate, and follow recipe measurements and proportions

Physical Requirements

• Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids
• Ability to carry large pans, weighing up to 50 pounds, andoperate kitchen equipment