PREP COOK

Position Summary:
The Prep Cook will assist the cooks in preparing food, maintaining a clean and safe cooking environment, and take on culinary tasks as they arise. The job requires physical endurance as well as mental determination and involves working in strenuous conditions most of the time, also the working schedule is quite hectic, requiring working shifts during early morning and evenings.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:
• Measure ingredients and prepare them in accordance with the menu and supervisor’s  
   specifications. 
• Wash and peel ingredients in-order for them to be used in different meals. 
• Cut and portion different types of meat according to menu specifications. 
• Prepare different types of food from the menu following the recipes. 
• Make stock soups to be used during cooking process. 
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc. 
• Undertake basic cooking duties such as reducing sauces, parboiling food, etc. 
• Prepare beverages according to the menu and supervisor’s specification. 
• Portion food and prepare the dishes for plating. 
• Package take away food for clients. 
• Place food tray under food warmers. 
• Distribute the plates to be served to the waiting staff. 
• Accept or reject ingredients from the food suppliers based on their appearance and quality. 
• Label and stock all ingredients on shelves so they can be organized and easily accessible. 
• Keep track of ingredient quantities and ensure there are always enough for the day/week. 
• Store ingredients in dedicated containers, making sure that they are best preserved. 
• Inform supervisor when the ingredient stock is getting low or when the kitchen tools do not  
   work properly. 
• Clean and sanitize the working surfaces, tools, utensils, and working area. 
• Comply with nutrition and sanitation guidelines. 
• Carefully supervise the food temperature and the temperature from cooling rooms to ensure 
   that the ingredients are kept at the appropriate temperature. 
• Swipe the remaining food from plates and put them in the dishwasher. 

Sweep and wash the kitchen floor before closing. 

• Avoid gossip and hearsay to ensure a professional work environment by reporting issues to the 
   supervisor. 
• Follow established organizational policies, procedures, rules, and regulations. 
• Perform other duties as assigned. 

Minimum Qualifications:
• High School Diploma or General Equivalency Diploma.  
• Two (2) years’ practical experience in a cafeteria or food service industry setting. 
• Must possess a valid Navajo Nation Food Handlers Permit during tenure of employment. 
• Must be able to successfully pass the Employee Health Program requirements and background  
   investigation. 

Knowledge, Abilities, Skills, and Certifications: 
• Knowledge of health and safety rules in a kitchen. 
• Knowledge of the use of kitchen tools and utensils. 
• Knowledge of FIFO/LILO Concept of inventory management. 
• Knowledge with infection control, emergency management, and food safety. 
• Patient with an ability to stay positive under pressure. 
•    Ability to speak the Navajo language and/or familiarity with the Navajo Way.
•    Ability to work following written and verbal instructions. 
• Ability to ensure accuracy of records such as temperature logs. 

Physical Demands: 
While performing the duties of this job, the employee regularly is required to sit; use hands to reach and grasp objects; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to stand; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. 

Work Environment: 
Work is generally performed in a kitchen with moderate