Prep Cook​/Line Cook

Job Description

Prepares food by recipes (soups, salads, breaded foods, etc.), preps food quantities according to the prep sheet, monitors the quality of food being prepared, assists on the cook’s line when needed, cooks items to order.

Preps foods using tools such as slicers, ditto machines, Groen kettles, scales, measuring utensils, etc. Follows recipes and prep sheets to know how much of an item is needed, ensures products are kept at proper temperatures, checks quality of products, maintains cleanliness of the work area, cleans pots, pans, and utensils needed in preparing recipes, assists line cooks duties when needed, follows all rules and regulations set by Shoney’s and Health Dept.

safety regulations.

• Visual, some auditory, hand dexterity, full body mobility, basic reading, coordination, ability to follow instructions, must be able to lift up to 50 lbs., basic math skill, hand/eye coordination.
• Must be able to read and follow measurements on recipes, must be able to use sharp objects (knives, slicers, etc.), must be able to work with all types of food, must be able to read prep sheet.

• Knives, recipe book, recipe posters, food products, Hobart slicer, Hobart Ditto Machine, Groen Kettle, double boilers, food containers, conventional ovens, stainless steel colander, 20 gal. food bins, walk‑in freezer and cooler, utensils, 32 in prep tables, 1 gal. pitchers, ladles, cleaning supplies, chemicals, rectangular serving trays, clip boards, prep sheets, pen, pencils, stainless steel pot sink.

Range: 20 – 40 Hours