Prep Cook

Benefits:

Competitive salary

Opportunity for advancement

Training & development

Primary Responsibilites Promote, work, and act in a manner consistent with the mission of the restaurant. Refer to Daily Prep List at the start of each shift for assigned duties. Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules,policies, and procedures. Clean and sanitize work station area including tables, shelves, grill walls, broilers, fryers, pasta cookers, sautéburners, convection oven, flat top range and refrigeration equipment. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders orsupervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of otherkitchen equipment. Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others. Weigh or measure ingredients. Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly onplates for service to guests. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. Make special dressings and sauces as condiments for sandwiches. Stir and strain soups and sauces. Store food in designated containers and storage areas to prevent spoilage. Take and record the temperature of food and food storage areas, such as refrigerators and freezers. Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. Carry food supplies, equipment, and utensils to and from storage and work areas. Use manual or electric appliances to clean, peel, slice, and trim foods. Promptly inform supervisors when equipment is not working properly and when food and supplies are gettinglow, and order needed items. Remove trash and clean kitchen garbage containers. Complete opening and closing checklists and assists others in opening and closing the kitchen.

Activities & Responsibilities Attend all scheduled employee meetings and offer suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of therestaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental: Keep records of the quantities of food used. Load dishes, glasses, and tableware into dishwashing machines. Distribute food servers to serve customers. Operate the cash register, handle money, and give correct change. Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. Cut, slice, or grind meat, poultry, and seafood to prepare for cooking. Stock cupboards and refrigerators, and tend salad bars and buffet meals. Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens,and similar establishments. Package take-out foods or serve food to customers. Prepare and serve a variety of beverages such as coffee, tea, and soft drinks. Vacuum dining area and sweep and mop kitchen floor. Scrape leftovers from dishes into garbage containers.