PREP COOK
Reports to: General Manager/Kitchen Manager/Manager-On-Duty
Summary of Position:
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Duties & Responsibility:
Complete opening and closing checklists.
Refer to Daily Prep List at the start of each shift for assigned duties.
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 complies consistently with our standard portion sizes, cooking methods,
quality standards and kitchen rules, policies and procedures.
Uses our Standard Recipes for preparation and portioning of all products; portion food products
prior to cooking according to standard portion sizes and recipe specifications.
Promptly reports equipment and food quality problems or product shortages to
Supervisor/Management.
Use correct labeling information and rotation of product when storing.
Maintains a clean and sanitary work station area including tables, shelves, walls, grills, broilers,
fryers, sauté burners, ovens, flat top range and refrigeration equipment.
Closes the kitchen/prep area properly and follows the closing checklist. Assists others in closing
shift duties.
General cleaning duties.
Performs other related duties as assigned by management.
Qualifications:
At least 6 months experience in a similar capacity
Must be 18 years old
Have knowledge in understanding measurements required in following recipes
Must be able to communicate clearly and effectively
Be able to lift, reach, bend and stoop
Be able to work in a standing position for long periods of time
Must have exceptional hygiene and grooming habits
The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experiences to further the individual’s professional development.
