Job Description

Hourly Non-Exempt Position

Position Title: Prep Cook

To prepare and maintain assigned par levels of food items. To clean kitchen, work areas and equipment.

Essential Duties and Responsibilities

• Follow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelines
• Comply with all health code requirements.
• Use knives correctly to include use of a cut glove to chip, cut, dice, etc.
• Clean shelves, organize and remove trash.
• Ensure the work area stays clean throughout the work day.
• Operate equipment safely determined by position and OSHA regulations
• Contribute to a positive guest experience by doing everything to exceed their expectations.
• Store, receive, stock and rotate food throughout the work day per company standards as needed.
• Work closely and communicate with BOH and FOH team members, in a high-paced environment while doing a variety of time restraint tasks.
• Assist other cooks during high volume when needed.
• Other functions as assigned by management.

Education & Experience:

• No prior education required.
• Previous prep experience preferred.
• Knowledge of different kinds of knives preferred (i.e. French, serrated, etc.)
• Must be 16 years old to be hired, 18 years old to operate mandated equipment and meet any other state qualifications.

Supervision Received:

• Reports to the Manager on duty.

Working Conditions:

• 100% Walk and stand
• 75% Work at approximately 36” table/stove and reach in approximately 36”.
• 75% Reach (6” to overhead) bend, stoop, and wipe.
• 60% Perform job at continuous high pace, under pressure, also maintain quality and speed standards.
• 50% Lift and carry sacks, boxes, and product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairs.
• Navigating steps if applicable to the location.

Training Requirements:

• Successful completion of hourly position validations, including company-required training (safety, systems, etc.)