Prep​/Line Cook

Responsibilities

• Efficiently prepares food items as ordered.
• Exercises food safety and kitchen sanitation practices in order to deliver a quality product.
• Weighs, measures, and mixes ingredients according to recipes.
• Properly prepares meat, salsa, and other ingredients.
• Stays ahead of orders by anticipating demand throughout shift.
• Maintains cleanliness and working order of work area, tools, equipment, and supplies.
• Prepares and maintains the line and par levels as required by the current menu.
• Keeps walk in cooler/freezer organized.
• May assist with inventory temp logs and waste logs.

• Have knowledge of food service regulations.
• Skillfully uses hand tools or machines needed for the position.
• Be able to work in a fast paced environment.
• Be able to lift, carry, or pull objects that may be heavy and able to stand for extended periods of time.
• Is able to prioritize, organize, and manage multiple tasks.

• Must have food handlers license.
• Ability to place plates, utensils, pans and cases on high and low shelves.
• Reading, writing and verbal communication skills required.
• Capable of using knives, slicing equipment and other food preparation equipment.
• Mobility required during the entire shift.

• Must be able to speak clearly and listen attentively to fellow employees, Front of House staff, and guests.
• Must be able to stand and exert well-paced mobility for periods of up to eight (8) hours in length.
• Must have the ability to lift pots, pans, etc., up to 50 pounds in weight.
• Must be able to read and write to facilitate communication.
• Must possess finger and hand dexterity for using small tools and equipment.