Restaurant Prep - Morning Shift

Prep Cook

Be able to work a variety of hours, days, and shifts, including weekends

Get along with others and be a team player

Follow the prep list created by chefs to plan duties

Label and stock all ingredients, materials, prepared products so they are organized and easily accessible

Prepare a variety of food items and ingredients by washing and chopping vegetable, cutting proteins, etc. according to prescribed recipes and/or special requests

Follow all prescribed portioning controls and par levels and maintain food safety and quality standards

Read and use a thermometer correctly and efficiently

Use standard recipes for preparation and portioning of all products, portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications

Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment

Be proficient in the use and operation of all necessary tools and equipment

Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, participating in cleaning projects

Ensure all utensils, tools, and equipment are stored properly

Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions

Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing

Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook

Perform other kitchen duties assigned as needed

Attends all scheduled employee meeting and brings suggestions for improvement

Proven experience as Prep Cook

Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction

Ability to read English in order to execute standard recipes and prep lists accurately

Perform more than one task at a time, calmly and effectively in and busy and stressful work environment

Think proactively about upcoming tasks to improve efficiency and consolidate movements

Work in a confined, crowded space of variable noise and temperature levels

Be able to reach, bend, stoop as well as lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds

Knowledge of health and safety rules in a kitchen

Knowledge of volume/weight measures, measuring tools, and the utilization of those tools to accurately follow recipes

Manual dexterity able to operate cutting tools and kitchen utensils

Safely and effectively use and operate all necessary tools and equipment

Be able to stand and walk with a fast pace for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces

A team player with good communication skills

Patient with an ability to stay positive under pressure

Healthy physical condition and endurance along with commonly accepted hygiene and grooming habits

Obtain and present evidence of completion of a Food Handler's Safety Program that is accepted by the City of Chicago and the State of Illinois