Prep Cook
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- Be able to work a variety of hours, days, and shifts, including weekends
- Get along with others and be a team player
- Follow the prep list created by chefs to plan duties
- Label and stock all ingredients, materials, prepared products so they are organized and easily accessible
- Prepare a variety of food items and ingredients by washing and chopping vegetable, cutting proteins, etc. according to prescribed recipes and/or special requests
- Follow all prescribed portioning controls and par levels and maintain food safety and quality standards
- Read and use a thermometer correctly and efficiently
- Use standard recipes for preparation and portioning of all products, portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications
- Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment
- Be proficient in the use and operation of all necessary tools and equipment.
- Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, participating in cleaning projects
- Ensure all utensils, tools, and equipment are stored properly
- Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions
- Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing
- Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook
- Perform other kitchen duties assigned as needed
- Attends all scheduled employee meeting and brings suggestions for improvement