Prep Cook

Job Summary

Required Qualifications

• •Must be able to lift 40 pounds or less
• •Must be able to stand for long periods of time
• •Must be able to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives
• •Must be able to work in an environment where employees may be exposed to and/or required to operate equipment
• •Must be able to be exposed to heat, steam, fire and noise
• •Must be able to follow company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity
• •Must be able to provide excellent customer service to include being attentive, approachable, greeting and thanking customers
• •Must be able to monitor sanitation practices to ensure that employees follow standards
• •Must be able to inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• •Must be able to ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters and other equipment
• •Must be able to ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock and following food company labeling & dating procedures
• •Must be able to monitor, cook and prepare foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or utilization of food thermometers
• •Must be able to prepare and serve food to customers in a timely manner
• •Must be able to communicate with supervisor regarding kitchen equipment/supply needs
• •Must be able to compile and maintain records of food usage
• •Must be able to assist with inventory
• •Must be able to follow food specification amounts provided by supervisor
• •Must be able to assist in forecasting of preparation needs
• •Must be able to season, weigh, measure, and mix ingredients according to recipes with guidance from supervisor, using various kitchen utensils and equipment
• •Must be able to wash, peel, cut, and seed fruits and vegetables to prepare for consumption
• •Must be able to carve, trim and prepare meats and seafood for hot or cold service
• •Must be able to bake breads, rolls, cakes, and pastries
• •Must be able to wash pots, pans, dishes, utensils, or other cooking equipment
• •Must be able to assist the Executive Chef with daily tasks and preparation of meals
• •Must be able to prepare and serve breakfast, lunch and/or catered events
• •Must be able to report to the Executive Chef
• •Must be able to adhere to and promote company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity
• •Must be able to perform other duties and responsibilities as assigned
• •Must be able to work in a kitchen environment
• •Must be able to be exposed to heat, steam, fire and noise
• •Must be able to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less
• •Must be able to stand for long periods of time