Prep Cooks NOW HIRING!

Prep Cook should meet the following criteria:

Food service experience preferred;

Customer service experience preferred;

Good communication skills;

A team player;

Moves quickly;

Eager to work;

Willing and able to learn;

Able to meet the requirements of the job;

Good common sense/judgement; and

Capacity to concentrate on more than one thing at a time

Job Description

The Prep Cook prepares much of the food our customers eat. This person must be able to follow the proper food prep procedures, be able to multi‑task and be neat and clean. In addition, the Prep Cook must be able to assist on the line. All Prep Cooks must be friendly, enthusiastic, accurate and efficient.

The Prep Cooks duties include:

Cleaning the back areas of the restaurant as described in “Chapter 13: Cleaning” in the Operations manual, including cooler, prep area, mop sink, closet and storage area;

Making or preparing: Pico de Gallo, cheese, fresh jalapeños, steak, chicken, guacamole, tomatillo salsa, Heavy D salsa, fire roasted poblano salsa, chipotle hot sauce, steak marinate, chicken marinate, tofu marinate, cilantro, beans, rice, vegetables, and all other recipe items;

Responsible for doing dishes;

Assist on front line duty during busy times;

Helping to clean and restock the dining room during busy times;

Assisting other team members;

Being thoroughly familiar with all systems and procedures;

Following all customer service guidelines;

Upholding the image of Barberitos Southwester Grille & Cantina at all times;

Reporting to management when equipment needs service or inventory is low;

Performing all Prep Cook Opening and Closing duties;

Performing other duties as assigned; and

Assisting as needed to promote the overall sales and efficiency of the restaurant

Performance Standards

Perform job duties as described.

Uniform Code: All Prep Cooks must wear the proper, clean uniform.

Good personal hygiene: All Prep Cooks must follow the Barberitos Southwester Grille & Cantina’s Hygiene and handwashing policies.

Dependability: All Prep Cooks must report for work as scheduled. Tardiness cannot be tolerated, nor can habitual absenteeism or early departures. Dependability is more than merely showing up for work on time. Team Members are relied upon to do their job properly. Consistency in attitude and performance is a must.

Good communication skills: The Prep Cook must be able to communicate effectively with your customers and with your other team members. Remind them frequently that they must relay any customer suggestions or complaints immediately. They should also be taught to let management know promptly of any problems, complaints, messages, supply needs or malfunctioning equipment.

Self‑motivated: The Prep Cook must be willing to do their jobs, without management constantly reminding them.

Positive Attitude: How many times have you sworn you would never again patronize a business because of indifferent service? A positive attitude is what sets your Barberitos Southwestern Grille & Cantina restaurant above the rest. Prep Cooks must be enthusiastic, warm and cheerful.

Product Knowledge: Each Prep Cook must be knowledgeable about the Barberitos Southwestern Grill & Cantina menu.

Accuracy: The Prep Cook must get the recipes and prep procedures right. You cannot afford to waste food. Even more importantly, you cannot serve substandard food.

Efficiency: The Prep Cook must be able to perform the job within the allotted time. Speed of preparation is critical, if the restaurant is going to be ready for rushes.

Honesty: Barberitos Southwestern Grille & Cantina requires the highest standards of honest and ethics from each team member at each restaurant.

Cooperation: All team members must work together in a spirit of cooperation and teamwork. Team members who refuse to cooperate with each other can disrupt the speed of service of your restaurant.

Willingness to Learn and to Follow Our System: Each Prep Cook must learn the proper procedures and follow them. Occasionally, schedules, assignments and procedures will change. The Prep Cook must be flexible enough to deal with such changes.

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