JOB DESCRIPTION
TITLE : PREP COOK
Job Summary
Classification:
FT/PT
Reports to:
Kitchen Manager
Department:
BOH/ Kitchen
Date:
Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. A Line Cook prepares food and makes sure Servers deliver each dish to customers in a timely manner. A Line Cook is responsible for that station's workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.
DUTIES/RESPONSIBILITIES:
- Adhere to prep list assigned by kitchen manager/ chef
- Label and stock all cooking ingredients
- Prepare measured dosage of appropriate cooking ingredients and seasonings
- Arrange cooking ingredients and prepare them for cooking
- Wash and chop vegetables and meat
- Perform basic cooking tasks (reduce sauces, parboil food etc.)
- Arrange simple standard dishes such as salads, entrees etc.
- Keep kitchen area clean and tidy (wash dishes, sanitize kitchen surfaces, take out trash etc.)
- Ensure appropriate food and drink storage
- Adhere to all relevant nutrition, sanitary and safety rules and guidelines
- Maintain a positive and professional approach to coworkers and customers
- Perform other related duties assigned by the management staff
- Sets up and stocks food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces.
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
- Cleans and sanitizes cooking surfaces at the end of the shift.
- Performs inventory checks and completes food storage logs.
QUALI FICATIONS/SKILLS:
- Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used.
- Knowledge of industry standards on food storage and handling techniques is highly desirable.
- Sound knowledge of cooking methods and techniques.
- Sound knowledge of food health and safety regulations.
- The ability to follow recipes.
- Basic food handling and preparation knowledge
- Accuracy and speed in executing assigned tasks
- Excellent manual dexterity
- Attention to detail
- Sound knowledge of food health and safety regulations.
- Leadership skills able to direct, coach and supervise a team.
- The ability to work as part of a team.
- The ability to stand for extended periods.
- The ability to work in a fast-paced environment.
- Ability to work under pressure
- Excellent communication and leadership skills.
- Exceptional organizational, time management, and problem-solving skills.
EDUCATION, EXPERIENCE & LICENSING:
- High school diploma or GED.
- CA Food Handlers Certified
- Minimum of 1-2 years of related experience, in restaurant.
- Preferred high-volume and fast pace restaurant experience
- Demonstrates knowledge of food preparation and presentation
WORKING CONDITIONS:
The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job
- The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.
- Work outdoors and indoor, exposed to hot and/or extreme cold surfaces
- Work humid conditions
- Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume.
- Work varied shifts to include days, nights, weekends and holiday
PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms and talk or hear. The employee is occasionally required to sit and stoop, kneel or crouch. The employee must regularly lift and/or move up to 10pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and ability to adjust focus.
DISCLAIMER:
This job description is a summary of duties, which you as a Prep Cook/ Line Cook are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.
Silverlakes is an Equal Opportunity Employer and prohibit discrimination/ harassment without regards to race, color, religion, age, sex, national origin, disability status, genetics, protected veterans status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
Job Type: Part-time
Pay: $16.90 - $18.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Work Location: In person
