Prep Cook

Job Summary

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef

Essential Duties And Responsibilities

• Set up workstations in the kitchen or cook area
• Set up ingredients so that food can be prepared according to recipes.
• Understand basic cooking duties
• Prepare simple dishes such as salads and desserts
• Maintain a clean and orderly kitchen and
• Washing dishes or taking out the trash when needed
• Portioning and fabricating protein items
• Sauce and dressing production
• Produce fabrications
• Proper labeling, dating, storing, and rotating of products.
• Receive products and promptly put them away using the FIFO method (first in first out)
• Complete all required daily checklists and production sheets
• Follow all directions from the Corporate Executive Chef, Executive Chef, or Executive Sous Chef
• Adhere to the health department and restaurant sanitation and food handling guidelines
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
• Providing help in all other departments in the kitchen including oyster shucking and dishwashing
  
  

Qualifications

• Basic understanding of professional cooking and knife handling skills as well as safety, sanitation, and food handling procedures
• Must be able to speak, read, and understand basic cooking directions
• Ability to follow a production prep list
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must be self-motivated and organized
• Must be able to work nights, weekends, and some holidays
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
  
  

Physical Demands

• Be able to work in a standing position for long periods of time
• Ability to move, and transport food carts, equipment, and supplies
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
• Capable of working in extremely hot or cold environments
• Continual use of dexterity and gross motor skills with frequent use of fine motor skills
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment
  
  

Education/Experience Required

• ServSafe Certified or complete onsite ServSafe class within a determined time
• Must complete the basic culinary hybrid course within a determined time
• High school graduate or GED
• Previous kitchen experience preferred
  
  

Starting rate is $20

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