Prep Cook

General Definition:

• The Prep Cook duties require to cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Essential Job Functions:

• Properly prepares 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.
• Understands and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
• Portions food products prior to cooking according to established portion sizes and recipe specifications.
• Completes opening and closing checklists.
• Refers to Daily Prep List at the start of each shift for assigned duties.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in the closing the kitchen as needed.
• Promptly reports equipment and food quality problems to Kitchen Manager.
• Immediately informs Kitchen Manager of product shortages.
• Uses established Standard Recipe Card for preparing all products daily. Relying on memory or coworkers for preparation details is unacceptable.
• Attends all scheduled employee meetings.
• Contributes to a friendly and productive work environment; reports suggestions and concerns directly to Kitchen Manager.
• Knows and understands the proper operation of all job-related equipment.
• Observes all safety procedures when handling food, liquids, and dishes.
• Uses proper protective equipment at all times.
• Uses the proper lifting techniques when handling trays, dishes, and boxes.
• Immediately reports all workplace injuries to the Kitchen Manager.
• Reports any unsafe acts, conditions, or equipment to the Kitchen Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire-fighting equipment and fire exits for the area.
• Maintains clean uniform at all times.
• Dependability, good attendance, and occasional overtime required.
• May be required to work evenings, weekends, or holidays as scheduled.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications

Education:

• Associate's degree or equivalent from two-year related experience and/or training; or combination.

Knowledge, Skills and Abilities:

• Basic knowledge of a variety of foods and equipment.
• Must be knowledgeable in the proper handling of food, including preparation and sanitation.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Ability to listen well, communicate effectively and follow instructions.
• Ability to read and interpret menu and/or recipe ingredients and portions.
• Basic math
• Possess good organization skills.
• Is reliable and committed to meeting schedules and deadlines.
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to prioritize, multi task and be flexible.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Ability to work as part of a team and work with interruptions in a fast-paced restaurant or sports bar environment.

Training:

• Two years of food and beverage operation experience required

Licenses/Certifications/Other:

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified (Food Handlers)

Physical Requirements:

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:

• Sedentary to medium workload

• Stand, sit and walk consistently

• Will be required to lift up to or over 20lbs or exert occasionally over 50lbs

• Movement:

• Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach

• Will use office equipment

• Driving motor vehicles as needed

• Auditory:

• Frequently speak and articulate

• Noise levels will be varied from moderate to heavy machinery

• Environmental:

• Exposure to weather and extreme elements are minimal

• Minimal exposure in close proximity to horses