ESSENTIAL FUNCTIONS OF LINE/PREP COOKS
Expectations:
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Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, grills, fryers, and a variety of other kitchen equipment.
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Assumes 100% responsibility for quality of products served.
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Knows and complies consistently with our standard portion sizes, cooking methods, quality standard and kitchen rules, policies, and procedures.
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Follows recipe instructions EXACTLY as they are stated.
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Keeps updated on recipe changes. Ensures proper execution of recipe procedures while maintaining a high quality and consistent product.
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Keeps entire kitchen clean; stocks and sets up rotation.
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Keeps prepared food continuously mobbing out of the kitchen.
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Communicates ticket times with service/kitchen staff and manager.
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Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly every day.
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Requisitions products on a timely basis. Operates and maintains equipment properly.
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Cleans and sanitizes throughout the shift.
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Ensures proper rotation of all products and stocks products to par, labels, day dots, and signs all products.
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Keeps immediate supervisor promptly and fully informed of all problems or usual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action, which may be taken.
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Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies to achieve greatness.
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Maintains favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, and efficiency.
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Always provides a favorable image of the company to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all its areas of endeavor.
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Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per shift: places these items on high shelves and in walk-in freezers.
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Frequent bending and stooping.
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Works frequently in a hot and damp environment.
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Hazards include, but are not limited to, cuts from broken glass and metal cans: burns, slipping and tripping.
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Uses hands 99% of the time.
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Stands, moves, and walks all of 6–8-hour shift.
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Must be able to hear kitchen, window person and /or chef requests amid loud background noise.
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Must be able to read menu checks.
