Prep Cook

Job Summary:

Helps the Line Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures, and following all given recipes and guidelines given by Chef and Management. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

• Prepare food items according to designated recipes and quality standards

• Prepare guest orders in a friendly, timely, and efficient manner

• Maintain cleanliness and comply with food sanitation standards at all times

• Visually inspect all food sent from the kitchen and ensure plates are clean and appetizing

• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations

Essential Duties and Responsibilities

• Preparing or directing the preparation of food served using established production procedures and systems

• Determining the amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room

• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques 

• Storing food properly and safely by marking dates and items according to the rules of FIFO (first in first out)

• Maintaining daily production records 

• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation 

• Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving

• Completing food temperature log before service

Supportive Function:

• Reporting necessary equipment repair and maintenance

• Performing other work-related duties as assigned

• Creating and executing Staff meals for FOH & BOH every day as assigned by Chef de Cuisine / Executive Chef

• Performing other duties as assigned

• Ability to provide top-notch customer service in a fast-paced environment.

• A positive attitude and ability to work well under pressure with all restaurant staff.

• Does high-quality work while unsupervised.

• Able to safely lift and easily maneuver trays of food when necessary.

• Willing to follow instructions and ask questions for clarification if needed.

• Able to work in a busy restaurant environment.

• High school diploma or equivalent preferred.

• Restaurant experience a plus

• Excellent communication skills (verbally interacts with management, servers, team members, and guests)

• Must be able to read, write, and determine wait time based on Company’s procedures

• Must visually scan the restaurant for clean, unoccupied tables

• Strong organizational skills and ability to multi-task

• Knowledge of workplace safety procedures

• Customer service experience