Prep Cook

General Definition:

• The Prep Cook duties require to cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Essential Job Functions:       

• Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
• Portions food products prior to cooking according to established portion sizes and recipe specifications.
• Completes opening and closing checklists.
• Refers to Daily Prep List at the start of each shift for assigned duties.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in the closing the kitchen as needed.
• Promptly reports equipment and food quality problems to Kitchen Manager.
• Immediately informs Kitchen Manager of product shortages.
• Uses established Standard Recipe Card for preparing all products daily.  Relying on memory or coworkers for preparation details is unacceptable.
• Attends all scheduled employee meetings.
• Contributes to a friendly and productive work environment; reports suggestions and concerns directly to Kitchen Manager.
• Knows and understands the proper operation of all job-related equipment.
• Observes all safety procedures when handling food, liquids, and dishes. 
• Uses proper protective equipment at all times.
• Uses the proper lifting techniques when handling trays, dishes, and boxes.
• Immediately reports all workplace injuries to the Kitchen Manager.
• Reports any unsafe acts, conditions, or equipment to the Kitchen Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire-fighting equipment and fire exits for the area.
• Maintains clean uniform at all times.
• Dependability, good attendance, and occasional overtime required.
• May be required to work evenings, weekends, or holidays as scheduled. 
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Education:

• Associate’s degree or equivalent from two-year related experience and/or training; or combination.

Knowledge, Skills and Abilities:

• Basic knowledge of a variety of foods and equipment.
• Must be knowledgeable in the proper handling of food, including preparation and sanitation.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Ability to listen well, communicate effectively and follow instructions.
• Ability to read and interpret menu and/or recipe ingredients and portions.
• Basic math
• Possess good organizatio