LINE/PREP COOK
West Texas Chophouse
Line / Prep Cook
Completes all assigned prep list items and sets up cook's line stations. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to West Texas Chop House recipes, plate presentations and specifications. Completes side duties including, but not limited to bussing tables, cleaning back of the house areas, washing dishes, unpacking food / supply deliveries, organizing stockroom / cooler shelves. Adheres to Company food and shelf life absolutes. Maintains regular and consistent attendance and punctuality.
Principal Accountabilities:
- Prepares menu items according to West Texas Chop House recipes, plate presentations and specifications, serves hot food hot and cold food cold, working on several different orders simultaneously.
- Completes all assigned prep work: measure ingredients required for specific food items being prepared. Wash, cut, and prepare foods designated for cooking.
- Sets up work station, cleans, stocks, and restocks workstations.
- Maintains sanitation, health, and safety standards in work areas.
- Completes assigned daily and weekly cleaning projects.
- Works with a sense of urgency. Monitors ticket times and works with Team Members to ensure food preparation activities are executed in a timely fashion.
Qualifications
Education:
- High School graduate or equivalent preferred
Experience:
- Previous cooking / prep experience preferred
Skills/Competencies/Certifications:
- Ability to accurately read, interpret and prepare all food recipes within West Texas Chop House guidelines
- Ability to prepare and present menu items within cook time requirements
- Reading, writing and verbal communication skills required
- Capable of using knives, slicing equipment and other food preparation equipment
- Read food order slips or receive verbal instructions as to food required by Guest and prepare and cook food according to instructions
- Operate large-volume cooking equipment such as grills, deep-fat fryers, smokers, dishwashers, and griddles
Physical Requirements:
Balancing - Weekly - Ladders
Pulling - Hourly - Speed racks, carts
Carrying - Hourly - 50+ pounds
Pushing - Hourly - Speed racks, carts
Climbing - Weekly - Ladders
Reaching - Hourly - High / low shelves
Crawling - Infrequently - Reach Above Shoulder
Crouching - Hourly - Low shelves
Repetitive Foot Movement - Infrequently
Depth Perception - Hourly - Knives, cooking and serving utensils
Fine Manipulation - Hourly - Knives, cooking utensils
Seeing - Hourly
Grasping - Hourly - Knives, cooking utensils
Sitting - Infrequently
Handling - Hourly - Food and kitchen items
Speaking - Hourly
Hearing - Hourly
Standing - Hourly - 8 + hours
Kneeling - Hourly - Low shelves
Stooping - Hourly - Low shelves
Lifting - Hourly - 50+ pounds
Walking - Hourly - 8 + hours
Mixing - Hourly - Twist
Environmental - Condition - Variable - Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker
Cold/Heat - Variable - Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker
Wet/Dry - Variable - Kitchen environment
Noise/Vibrations - Variable - Kitchen environment
Hazards - Variable - Kitchen environment: knives, grill, fryer
Fumes/Dust/Odor - Variable - smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer
West Texas ChophouseVacancy posted 4 days ago
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