Line and Prep Cook - BAR

Job Description

Job Description

Position Summary

The Line and Prep Cooks are responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations, and maintaining a clean working space during and after business hours. Additionally, Line and Prep Cooks ensure quality and proper food presentation in a timely manner. The line is always stocked, neat, clean, and safe.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Prepare and cook all food items to company specifications, as directed by the executive or head kitchen chef.
• Prepare plate presentations, correctly set up according to tickets or as directed by the Executive Chef.
• Change plates and/or wipe excess fluids from plates and garnishes, and place order in the expo window in proper order according to the computer ticket.
• Wash and clean raw food products; following proper hold time standards for all heated products.
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment.
• Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations.
• Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils, etc., as needed.
• Other duties may be assigned as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy.
• Food Handlers certificates are required.
• Basic reading and writing skills.
• Excellent interpersonal skills.
• Well-organized.
• Excellent communication skills.
• Multi-task oriented.
• Ability to read a thermometer correctly and efficiently.
• Ability to judge the quality and quantity of raw and cooked items.
• Ability to learn restaurant menus and recipes.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Comply with and execute all workplace safety and sanitation guidelines and procedures.
• Promote a positive and collaborative employee culture designed to support customer needs.

Education and Experience

• No previous Line or Prep Cook experience is necessary, but Line Cook experience is preferred.
• Depending on experience, could be required to shadow another Line or Prep Cook as training.
• May be required to pass a written test regarding Shakou’s menu.