Prep Cook Job
Attire: White Chef Coat and simple Chef Pants (no patterns or bright colors)
Wear black non-slip shoes
Bring your knives
Parking available, not free
A prep cook’s role refers to a back of house worker whose primary responsibility is to set up the job site for success.
Prep Cook responsibilities:
Be able to perform all duties and responsibilities of a Prep Cook, Line Cook & Dishwasher.
Knowledge of cooking procedures and temperatures.
Knowledge of kitchen equipment and safety rules for kitchen equipment.
Prepare, produce and maintain food according to specifications by using approved recipes.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Prepare a variety of meats, poultry, vegetables and other food items for cooking in ovens, on grills/flat tops, fryers and a variety of other kitchen equipment.
Prepares items for grilling, frying, sautéing or other cooking methods by portioning, battering,breading, seasoning and/or marinating.
Assumes 100% responsibility for quality of products served.
Understands and complies consistently with standard cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Maintain clean work area, service equipment, food preparation equipment, kitchen cleanliness, and overall restaurant cleanliness to prescribed standards.
Clean, organize, date and rotate items in coolers, as needed.
Complete all aspects of the job in a manner that will not affect the speed or quality of customer service at any time.
Receive and put away food orders.
Prepare food volumes based on sales and inventory driven quantities.
Assemble customer orders to prescribed specification when working on the line.
Knowledgeable of and able to communicate product information to customer.
Communicate with customers in a friendly, yet professional manner.
Open and closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Performs other related duties as assigned by the Executive Chef or manager-on-duty.