Restaurant Prep Cook

Job Highlights

Using AI ⚡ to summarize the original job post

Responsibilities

• Prepares cooking items according to company policies, procedures, programs, and performance standards.
• Reports to work well-groomed, in clean and proper uniform, and practices good personal hygiene.
• Uses, maintains, and cleans all kitchen equipment, plus preparation and storage areas.
• Stocks and rotates products on line to ensure they are within shelf life standards.
• Has sufficient knowledge of recipes, menu items, and prep procedures to ensure correct portioning, quality, cooking time, and performance standards.
• Prepares prep items according to guest request within company standards and following food safety and sanitation procedures.
• Controls food cost by ensuring products are accurately portioned and prepared as specified by recipes.
• Utilizes FIFO (first in first out) standards when preparing items.
• Maintains cleanliness of the kitchen, prep areas, coolers, and storage areas.
• Follows proper safety procedures and policies concerning food handling, rotation, and storage.
• Conducts line sweeps throughout the shift.
• Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.
• Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems, etc.
• Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
• Assists Team Members by prepping items according to recipes and procedures.
• Assists dishwasher with washing and restocking dishes, pots, pans, and utensils.
• Assist front of house staff with cleanliness of dining room.
• Provides guest service by communicating and cooperating with the front of house staff.

Qualifications

Required

• Ability to prepare cooking items according to company policies and procedures.
• Knowledge of recipes, menu items, and prep procedures.
• Ability to maintain cleanliness of the kitchen, prep areas, coolers, and storage areas.
• Familiarity with food safety and sanitation procedures.
• Ability to control food costs by ensuring accurate portioning and preparation of food products.
• Understanding of OSHA requirements and health department standards.
• Ability to communicate effectively with the front of house staff and management.