Turquoise Trail Prep Cook

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JOB PURPOSE: To perform food preparation duties and to assist the Line Cook, utilizing par and prep sheets, food quality control, and waste control.

ESSENTIAL FUNCTIONS:

• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• A cut, chops, trim, and weighs meats and poultry prior to cooking.
• Ensures portion control to prevent waste.
• Dips food items in crumbs, flour, and batter to bread them.
• Stirs and strains soups and sauces.
• Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment.
• Assists Line Cook by portioning food on serving plates and garnishes to fill customer orders.
• Assists with preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other foods. Utilizes food surplus and leftovers.
• Observes and tests cooked foods by tasting and smelling them.
• Adds seasoning to food during mixing or cooking.
• Checks freshness of foods by ensuring proper temperatures (38 degrees for cold foods and 145 degrees for hot foods).
• Cleans work area, equipment, and utensils, segregates and removes garbage, and cleans garbage containers.
• Other duties as assigned

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Must be at least 18 years of age or older
• Basic knowledge of food preparation, safety techniques, rotation of foods, and portion control.
• Ability to convert recipes.
• Basic knowledge of thermostat controls to regulate temperatures.
• Basic math, reading, and language skills
• Good verbal and written communication skills

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:

• High School Diploma or GED.
• Minimum of (6) months prep cook experience in prepping and developing foods

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

• Standing-90% /Walking-10% /Sitting-0%; Kitchen/Dining room setting.
• Lifting up to 50 lbs.
• Exposure to heat and smoke from stoves and ovens.
• Exposure to some cleaning chemicals.
• Required to use and operate equipment and utensils such as broilers, grills, roasters, steam kettles, knives, slicers, industrial, commercial mixers, and industrial dishwashing machines.
• Must follow and enforce safety precautions and requirements when operating or using equipment, utensils, and chemicals.
• Shift work required.