Prep Cook

Benefits:

Training & development

Job Purpose: Perform assigned responsibilities necessary for production of food items for the restaurant, in keeping with the standards of food quality, sanitation and cleanliness.

Duties & Responsibilities:

Follow sanitation guidelines set forth by Health Department.

Keep prep work area clean and organized.

Follow the prep list created by chefs to plan duties

Label and stock all ingredients on shelves so they can be organized and easily accessible

Measure ingredients and seasonings to be used in cooking

Undertake basic cooking duties such as reducing sauces, parboiling food etc.

Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.

Ensure all food and other items are stored properly

Comply with nutrition and sanitation guidelines

Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

Washing, peeling, cutting and seeding vegetables and fruits;

Weighing and measuring ingredients;

Methods of combination: stirring, mixing, whipping, breading, etc.;

Cooking: steaming, sauteing, frying, baking, roasting, braising, boiling, poaching, broiling

Lifting and moving equipment to and from work stations, stove, and refrigerator

Perform other kitchen duties as assigned

Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef. Communicate timely any discrepancies.

Ensure equipment is kept clean and in excellent working condition.

Stocking of food, beverages and supplies as directed by the Chef

Proper handling of food deliveries. All product put away in a timely manner.

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.

Qualifications:

Minimum of 2 years of restaurant experience required.

Repetitive motion such as cutting, slicing, chopping for ling periods of time with minimal breaks.

Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

Must have Food Handlers permit on file

Working Conditions and Expectations:

Work schedule will may vary between early morning to late evening, weekends and holidays

Shifts will range from 8 - 10 hours and you may at times be asked to work overtime

Always act in a professional manner that represents the restaurant, owners, partners and staff.

Respectful to all guests that have chosen to dine in our restaurants.

Demonstrate teamwork in all areas of the restaurant

Work with a positive attitude in all types of situations

Follow safety and sanitation rules and laws at all times

Attends all scheduled employee meetings.

Always act in the best interest of the restaurant, fellow employees and guests.

Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Repetitive tasks with few breaks

Be able to work in a standing position for 8 - 10 hours.