GENERAL SUMMARY: The Prep Cook provides culinary support for our chefs, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times.

REQUIRED QUALIFICATIONS:

• Contributes to building and maintaining a positive work culture at all times

• Flexible schedule, especially during busy seasons

• Ability to communicate effectively and work well with others

• Ability to remain calm, prioritize and multitask in a fast-paced environment

• Ability to handle guest requests and needs in a professional and pleasant manner

• Can stand for long periods of time (majority of shift)

• Can bend, twist, squat, kneel, reach overhead, and walk safely

• Can safely adhere to sanitation/safety protocol at all times

• Able to lift 40+ lbs of food/inventory at a time

• Ability read, understand and follow a recipe

• Understanding of basic food preparation techniques, such as roast, blend, slice, dice, julienne, etc.

• Knowledge of basic food preparation equipment, such as slicers, dicers, ovens, warmers, steam tables,etc.

• Excellent knife handling skills

ESSENTIAL FUNCTIONS:

• Creates and fosters a positive environment at all times

• Operates with safety and sanitation in mind at all times

• Takes accurate daily inventory of prep items

• Construct a daily prep list using existing PARs/chef input as resources

• Assists with meal preparation in accordance to all safety regulations and under the direction of chefteam

• Carefully follows standard recipes to ensure consistency/quality

• Correctly label and date all prep items and store in correct locations

• Rotate prep items to ensure FIFO

• Communicate prep needs and assistance needs to Chefs and Supervisors

• Notify Chefs and Supervisors of any noted variance in finished products

• Breakdown and clean workstation at the end of shift. Remove rubbish and sweep prep room floor

• Safely utilizes knives, cooking tools, equipment at all times

• Self directed, possesses the ability to see what needs to be done, and addressing the needs withoutneeding reminder to do so

• Helps maintain cleanliness of back of the house- equipment, dishes, sanitation receptacles, etc.

• Limits food waste/damage

• Notifies manager team of any equipment failure/maintenance issues and low inventory needs inadvance

• Helps to safely maintain equipment/inventory at all times

• Is always focused on guest satisfaction, at all times

• Performs all other duties as assigned