RESTAURANT LINE COOKS AND PREP COOKS

We are a working class organization, rooted at a family’s kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. As we grow, our leaders will be the driving force to our continued success. Our Prep Cook plays a crucial role in ensuring the kitchen operates smoothly by preparing ingredients and maintaining a clean and organized workspace. Your primary responsibility will be to perform various food preparation tasks, including chopping vegetables, preparing meats, and ensuring all ingredients are ready for cooking according to the restaurant's standards and recipes.

Prepare meats, poultry, and seafood by cutting, trimming, and marinating.

Ensure all kitchen equipment is cleaned and sanitized after use.

Monitor and report any kitchen equipment that needs repair or replacement.

Check inventory levels and report shortages to the appropriate Manager.

Rotate stock to ensure the freshest ingredients are used.

Follow all food safety and sanitation guidelines.

Ensure proper storage of food items to prevent spoilage.

Assist chefs, line cooks, or both with basic cooking tasks as needed.

Respond to specific requests from the kitchen team promptly.

Inspects kitchen- prep areas, storage areas, and cooking areas; Reports on any unsafe conditions to maintain safety and sanitation standards.

Assists in tasks to ensure a clean, sanitized, and safe restaurant.

Hospitality to our Guests:

Follows company policy in handling guest allergies/intolerances, ensuring guests receive "safe" meals.

Set up stations with food products and utensils and turn on equipment to ensure they are ready for production.

Has a thorough understanding and working knowledge of kitchen-specific positions (i.e., fry, grill, bun & board, assembly, expo)

Checks and adjusts equipment temperature to ensure food is cooked and stored properly.

Cleans station floors, counters, tools, cutting boards, and preparation surfaces using proper cleaning solutions to ensure stations are always clean and sanitized.

Assists other team members by answering questions and helping as needed to aid in guests' service.

Hospitality to your Team:

Follow proper kitchen breakdown procedures before leaving at the end of the shift.

Assists fellow team members as needed to ensure our guests receive the highest standard of food and hospitality.

Able to read recipes and memorize and replicate food production procedures.

Skill and coordination in using kitchen utensils and equipment

Ability to remain standing and active for an 8-12-hour shift.

Ability to tolerate exposure to cold and hot temperatures (below 40°F and above 90°F) throughout the shift.

Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off.

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