Prep Cook

Task and Responsibilities

• Understand and comply with nutrition and sanitation guidelines.
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and others as instructed.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, and other kitchen equipment
• Fries, sautés, or otherwise cooks food items and prepares pan sauces as appropriate.
• Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, or otherwise produce food in their station.
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Take stock of current inventory and prepare a daily prep list.
• Keep workspace clean and neat during service.
• Ensure proper food storage and sanitation standards to ensure guest safety.
• Ensure DOL/Health Department compliance as it pertains to kitchen operations
• Prep menu items using recipes and presentation guidelines
• Ensure food quality will meet or exceed guests’ expectations.Ensure all food containers are dated and rotate as per company standards, ensure that all perishables are kept at proper temperatures.
• Complete assigned prep work to stock and set up stations as necessary.
• Coordinate food orders to support timely and efficient delivery to each guest.
• Adapt to daily specials/menu changes and learn to prepare new items as required.
• Demonstrate flexibility with special requests and substitutions (allergies, etc.).
• Responsible for checking pars for shift use, determining necessary preparation, freezer pull, line set up, and note any out of stock items or possible shortages.
• Ensure that all food items not used on the next shift are returned to designated storage areas, and cover/date all perishables.
• Suggest and propose culinary improvements to BOH Management team
• Perform other kitchen duties as assigned
• Maintain a hygienic and safe environment at all times.
• Perform inventory responsibilities daily.
• Report the breakage, loss or theft of any restaurant property
• Update job knowledge by participating in staff training opportunities.
• Adhere to all company procedures as it pertains to personal appearance, attendance and conduct

Specific Job Knowledge, Skills and Abilities

• Knowledge of weights, measurements, volume and cooking procedures.
• Ability to work collaboratively in a fast-paced work environment.
• Ability to work in elevated temperatures.
• Working knowledge of food and food preparation
• Understanding of professional cooking and knife handling skills
• Advanced time management experience
• Must be able to follow direction and communicate effectively
• Strong work ethic with a keen sense of urgency
• Impeccable service standards and attention to detail
• Clean work habits and personal grooming

Key Competencies

Decision-making, judgment, problem analysis and problem-solving, planning and organizing, resource management, communication, guest service focus, quality orientation, teamwork.

Physical Demands

Involves standing most of the time, as well as climbing stairs repeatedly. Also involves repeated reaching with arms and hands, carrying objects less than 50 lbs. and bending and stooping.  May include possible lifting and moving objects of 40lbs or more.

Position Requirements

• 2-years’ experience in high volume, fine dining environment
• Food Handler’s certificate is preferred
• Ability to work a variable schedule, including weekends, and shifts from morning through late night

Compensation: Hourly ($17.50+ Tips)