Prep Cook

JOB TITLE:

Prep-Cook Kitchen
REPORTS TO:

Direct Supervisor Kitchen / Manager
Description The Prep Cook completes basic food prepping tasks as directed by the supervisor. Their main duties include preparing food for the various kitchen stations, cleaning up prep areas and making sure the kitchen is stocked.
DUTIES AND RESPONSIBILITIES:
Prepare and execute a variety of cooking ingredients by washing, chopping vegetables, cutting meat and other meal prep items following established recipes and guidelines.
Prepare kitchen tools necessary for cooking and cleaning, wash dishes, sanitizing work surfaces and clear/clean up prep areas.
Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes such as salads and desserts.
Unpack incoming inventory, label, stock, and store to their appropriate areas.
Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area.
Set up and stock workstations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
Ensure that all dishes leaving the kitchen meet the restaurant’s quality standards in terms of taste, appearance, and portion size.
Work closely with the kitchen team, including chefs and line cooks and maintain a harmonious and efficient working environment.
Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.
Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.
Picks, packs, and ships materials and products.

Qualifications:

Previous experience as a dishwasher, prep-cook or a similar role is preferred but not mandatory.
Basic knowledge of proper food handling and sanitation practices.
Physical stamina to stand for long periods, lift heavy objects, and perform repetitive tasks.
Ability to work in a fast-paced environment and maintain composure under pressure.
Organizational skills, good knife and culinary skills
Excellent attention to detail, ensuring that dishes and equipment are thoroughly cleaned and sanitized.
Strong communication skills and the ability to collaborate effectively with other team members.
Flexibility to work evenings, weekends, and holidays, as per the needs of the kitchen.
Minimum 2 years prior prep-cook experience.
CA Food-handler certification is required

COMPETENCIES:
Diversity

• Demonstrates knowledge of Equal Employment Opportunity policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.
  Ethics

• Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
  Attendance/Punctuality

• Is consistently at work and on time; Arrives at meetings and appointments on time.
  Dependability

• Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
  Organizational Support

• Follows policies and procedures; Completes tasks correctly and on time; Supports affirmative action and respects diversity.
  Quality

• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
  Safety and Security

• Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
  Teamwork

• Balances team and individual responsibilities; Exhibits objectivity and openness to others views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyones efforts to succeed.

GROOMING AND UNIFORM:

Hair must be clean, dry, combed or brushed and neatly styled. Food safety regulations require that hair be pulled back from the face and away from contact with food. Facial hair is acceptable if it is neatly trimmed. This policy does not prohibit employees from maintaining their natural hair, including afros, braids, twists, and locks. Hair nets need to be worn.
Food service regulations discourage all jewelry except for wedding or engagement rings, and watches. This is especially true when working around automatic machinery. Earrings, if worn, should not dangle. No facial body piercing jewelry should be worn while on duty. Supervisors may ask employees to remove any inappropriate looking jewelry, or jewelry that may appear to present a safety hazard.
Personal hygiene is important. Your breath and body odor can offend guests and coworkers. Please use good hygiene practices before coming to work, including showering, brushing teeth, using mouthwash and deodorant. Please refrain from using strong perfumes or oils as many people have sensitivity to airborne odors.
Fingernails should be clean and groomed. No nail polish, acrylics, or fake nails.
Cosmetics should be kept to a minimum.
This Company provides uniforms to all employees who are required to wear uniforms as a condition of employment. These are also laundered and maintained by the Company at no cost to the employee. However, employees are responsible for safekeeping of all unfirms they are provided.
Shoes must be always worn. For safety reasons, all shoes should be closed toed and closed heeled. Shoes should have appropriate non-slip soles.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:
Continually required to walk and stand
Must be able to lift and carry 50 pounds for short distances
Must be able to work on your feet for 8 hours or more.
Continually required to utilize hand and finger dexterity
Frequently required to climb, balance, bend, stoop, kneel or crawl
Continually required to talk or hear
Occasionally required to taste or smell
Occasionally exposed to wet and/or humid conditions (non-weather)
Occasionally work around fumes, airborne particles, or toxic chemicals
Frequently exposure to outside weather conditions
Occasionally exposure to extreme heat or cold (non-weather)
Occasionally exposure to bloodborne and airborne pathogens or infectious materials
Wh­ile performing the duties of this job, the noise level in the work environment is usually loud.
Occasionally required to work in confined areas
May require working inside and/or outside of building with exposure to extreme heat or weather conditions
Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.

Additional Information
This is a part-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling.
NOTE: The essential responsibilities of this position are described under the headings above.
They may be subject to change at any time due to reasonable accommodation or other reasons.
Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.