Prep Cook

Job Description

Job Description

Under the direction of the Sous Chef – F&B, the Prep Cook will assist the Junior Chef in the preparation of dim sum Chinese BBQ and Wok station food, food orders as well as control production levels, to make sure recipes are properly followed. Specializes in one or two types of authentic Asian cuisine food preparation and assure that all specialty food is of quality and is done in a timely and sanitary manner. Assist the Junior Chef with preparation of weekly work schedules and daily break schedule for the Asian kitchen. Preference for specialty food including Chinese, Vietnamese, Korean and Japanese food as well as wok dim sum experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Responsible for gathering required paperwork, reviewing the order ticket, providing pre-prepped ingredients and ensuring all necessary items are completed. Prepping includes: spices, meats, vegetables, sauces, noodles, rice and any ingredient needed.

2. Responsible for larger/overall prep work needed to support the next day/shift. For example, pre-prepping vegetables or meat for next day and storing appropriately.

3. Assist in daily inventory of product and the requisitions to make sure that shortages do not occur.

4. Use and store all food per rotation regulations: First-In-First-Out. Directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole. Also ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.

5. Ensures that recipes are consistent in flavor profiles, quality, and appearance; ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.

6. Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possesses adequate knife skills and ability to sufficiently perform all basic cooking methods, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.

7. Responsible for training and re-training of all kitchen personnel. Able to function and train in all areas; all kitchens, food prep, stock and dishwasher. 

8. Communicate and update to keep co-workers informed. Keep up with emails and communication with cooks, chefs and other leads.

9. Report all discrepancies, accidents. Violations, problems or concerns to the immediate Supervisor.

10. Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas. Have complete understanding of all relative stations.

11. Assist with special projects as directed by the Supervisor including but not limited to: Monthly meetings, Deli assistance, Special banquets, concerts and special guests.

12. Be able to keep good notes on production levels of cooks, and daily observations.

13. Perform other duties as assigned to support the efficient operation of the department. 

EDUCATIONAL, EXPERIENCE AND QUALIFICATIONS

•    High School Diploma or GED required.
•    Culinary Arts degree from accredited school required.
•    Minimum three (3) years’ experience working as Prep Cook or similar role required.
•    Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above. 

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

•    Strong knife skills required.
•    Experience in high volume line cooking or production cooking withing a full-service dining establishment preferred.
•    Demonstrates knowledge of food preparation and presentation. 
•    Capable of following procedures and taking direction.
•    Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.

REQUIRED LICENSES, CERTIFICATIONS AND REGISTRATIONS

•    At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
•    Must obtain and maintain a Food Handler’s Card.
•    Select One of the Following for Driving Responsibilities: 
o    No Driving Responsibilities: Role does not require a driver’s license or insurance.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.
•    Primary work environment is in a climate-controlled commercial kitchen setting.
•    Work requires travel to attend meetings, trade shows, and conferences.
•    Incumbents may be required to work evening, weekend and holiday shifts.
•    Must be able to work in a fast-paced, high-demand environment.
•    Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.
•    Sedentary work: involves sitting some of the time. Constantly operates a computer and other
office productivity machinery, such as a calculator, copy machine, and computer printer.

•    Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.

•    Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.
•    Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings,
via videoconference and over the telephone.

•    Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.

•    Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.

•    Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.

•    Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.

•    The employee may be exposed to fumes or airborne particles including secondhand smoke.

Reasonable accommodation will be made in compliance with all applicable law.