Prep Cook

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine and the Sous Chef, the Prep Cook is responsible for… 

Essential Function:

• Manage and run production lines 
• Ensure spec guidelines are followed, log and report any discrepancies  
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• Record product, packaging, and order information on specified forms and records.
• Actively cook/prep/assemble where needed.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• 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.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Opens/Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Bag and haul trash to dumpster at designed times.
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Promptly reports equipment and food quality problems to Chef de Cuisine.
• Inform Chef de Cuisine immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the Chef de Cuisine or manager-on-duty. 
• Receive Product

Competencies:

Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.

Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• A minimum of 1 year of experience in kitchen preparation and cooking.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers and kitchen personnel.

Physical Ability

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.