Prep Cook

Benefits:

• Employee discounts
• Flexible schedule

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, and other food products using a variety of equipment and utensils according to the daily prep list.

• Complete opening and closing checklists
• Refer to Daily Prep List at the start of each shift for assigned duties
• Prepare 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
• Understand and consistently comply with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
• Portion food products prior to cooking according to standard portion sizes and recipes. Label with day dots to assume rotation
• Maintain 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
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen
• Attend all scheduled employee meetings and bring suggestions for improvement
• Promptly report equipment and food quality problems to kitchen manager
• Inform kitchen manager immediately of product shortages
• Use our standard recipe card for preparing all products. Do not rely on the memory of yourself or other employees
• Perform other related duties as assigned by the kitchen manager or MOD

• A minimum of 1-year experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity
• Must be able to communicate clearly with managers and kitchen personnel
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Be able to work in a standing position for long periods of time (up to 5 hours)