Job Title : Prep Cook
Department : FOH
Reports to : General Manager, Executive Chef, Sous Chef
Supervises : N/A
Works with : All other positions in the company
Overview
Exceeds expectations by meeting and anticipating the wishes and needs of the guests and comply with EHGstandards & procedures to exceed both guests' and employees' expectations. Assists & supports other parts of EHGoperations.
DUTIES AND RESPONSIBILITIES:
- Maintaining cleanliness of the operation as per company standards and health department regulations.
- Proper knowledge and use of chemicals throughout the operation. Please refer to Material Safety Data Sheets for proper procedures.
- Comply with food safety and sanitation regulations as per local health codes.
- Maintaining and completing all checklists associated with cleaning requirements throughout the kitchen.
- Detailing the environment to prevent build up of grime on walls and shelving.
- Maintain food storage, rotation, and preparation requirements.
- Setting up and stocking stations with all necessary equipment and supplies.
- Maintaining consistency of products and dishes throughout the kitchen.
- Proper guest service requires that the food is produced on a timely basis and that you possess an in depth knowledge of the full menu.
- Be knowledgeable of common food allergies and dietary restrictions to better accommodate special requests.
- Performing all preparations and executions of each menu item and the item specifications and presentations that will be set by upper management.
- To report for duty punctually wearing appropriate attire, and to maintain a high standard of personal appearance and hygiene at all times.
- To undertake any reasonable tasks and secondary duties as assigned by upper management.
- Maintain the standard of 'Be Great! Not Good!'
- Maintain a high level of cleanliness and organization in the kitchen facilities.
- To provide a courteous, professional, attentive and efficient service at all times with all departments and guests.
- Assist the stewards and front of house employees when necessary.
- To be fully aware of the layout of the operation and to know the exact locations of all equipment available.
- Knowledge and ability to operate all machinery required of job.
- An understanding of various cooking methods, ingredients, equipment, and procedures.
- Ensure all equipment and machinery is in good working order. Report to a management employee if repairs are needed.
- If any breakage occurs or chipped items are found, notify a manager, remove the item from circulation, and record in the breakage log.
- Report any maintenance or hazard issues to manager on duty.
- Have possession of required work cards and/or certifications as per local health regulations.
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