RESTAURANT LINE COOKS AND PREP COOKS

A Prep Cook is responsible for assisting the kitchen staff in delivering consistent food product to the customers according to restaurant guidelines. As a member of the Prep Cook Team, you will be responsible for working with others in a small area to prepare menu items ordered by customers. This role includes food preparation and setup of the stations on the Cooks’ Line; maintaining the highest quality of cleanliness, safety, and sanitary work environment; quick and efficient preparation of menu items; ability and willingness to work as a team and an eye for detail and quality.

Essential Duties and Responsibilities The essential functions include, but are not limited to the following:

Washing, trimming, cutting, and preparing foods for cooking

Assisting line cooks per their instructions in a consistent manner

Maintaining sanitation, health, and safety standards in work areas

Measuring ingredients as required for specific food items being prepared

Operating cooking equipment such as grills, deep-fat fryers, and/or griddles

Verifying that prepared food meets quality and quantity requirements

Using information about daily menus to coordinate cooking times and equipment usage

Minimum Qualifications (Knowledge, Skills, and Abilities) 1-2 years Quick Service or Fast Food experience preferred

1-2 years food preparation experience preferred

Ability to handle stress under pressure and in fast-paced situations

Work well with others and collaborate as a member of a team

Basic math and calculation skills

Current certifications as required by state and local laws

Understanding of food safety and sanitation rules

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