Prep Cook

Job Summary

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

• Promote, work, and act in a manner consistent with the mission of KOOKY CANUCK
  :
  We are in the service industry, and our clientele is our lifeblood. The clientele literally pays all the bills and should be treated accordingly. It is our goal to satisfy our guests in a manner such that we ensure their return. We offer a casual dining experience, as it is our intention to appeal to everyone in the general public.
  
  We want all of our guests to feel comfortable and pitality starts from the moment a guest enters our restaurant and it is our job to make sure that their experience is a positive one. The ambiance of the dining room and the cleanliness throughout the restaurant are crucial to providing total service to our guests but is the employees that truly make the difference.
  
  Being focused on results and surpassing the guest’s standards will result in turning a consumer into a loyal guest. Bottom line:
  Smile, Have Fun, and Always put the guest first.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
• Weigh or measure ingredients.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Complete opening and closing checklists and assists others in opening and closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
• Keep records of the quantities of food used.
• Load dishes, glasses, and tableware into dishwashing machines.
• Distribute food servers to serve to customers.
• Operate cash register, handle money, and give correct change.
• Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
• Stock cupboards and refrigerators, and tend salad bars and buffet meals.
• Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias,…