Prep Cook: Early-Morning Line Prep & Sauces

The level 1 prep cook is responsible for proper portioning, basic food preperation, and keeping the prep kitchen clean and organized. Basic kitchen skills are required. Must be able to safely and efficiently use a chef knife. Ability to read and execute a recipe is also required.

Level 2 prep cook makes dressings, spreads, sauces and other items that require an intermediate level of food prep knowledge. Recipes are followed with precision. This is in addition to all the level 1 duties.

Duties & Responsibilities :

§ Values and SOP’s are followed

§ Prepare consistent food with the Restaurant’s standard recipes and measures.

§ Follow opening, closing, and sidework lists and duties as directed

§ Complete all orders and prep lists accurately and efficiently.

§ A thermometer is used at all times to check all food items and refrigeration

§ The kitchen is organized in an attractive and functional manner to support efficient food preparation ~ CLEAN AS YOU GO!

§ Maintain deep cleaning in all areas of the Kitchen ~ counters, sinks, utensils, shelves, storage, floors and all equipment.

§ Report all equipment problems & maintenance issues to Supervisors or Chefs

§ Assist the restocking and replenishment of all food and supplies.

§ Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Kitchen managers or immediate supervisor.

Qualifications:

§ Be able to communicate with and understand your fellow crew members.

§ 1 year of food preperation experience required in a high volume restaurant

§ Have working knowledge of kitchen operations and how to follow a recipe and instructions.

§ Be able to work in a standing position for long periods of time (up to 8 hours).

§ Be able to reach, bend, stoop and frequently lift up to 40 pounds.

§ Must have open availablity and be able work 5am - 4pm including weekends.