PREP COOK

Reports To: General Manager

FLSA Status: Non-Exempt

Summary: A prep cook is a person who prepares food items to be cooked for the guests. Essential Duties and Responsibilities include the following. Other duties may be assigned. Ensure proper supply and quality of food products and dishware to cook's line. Complete daily prep and pars: cook or bake items needed for day's use; prepare batters and sauces. Select, wash/clean and prepare all vegetables and fruits. Slice, dice and cut food. Prepare cheese, and protein meat (fish, chicken, etc.) Clean/organize storage locations of all products. Properly label, date, initial and rotate products. Sets up station according to restaurant guidelines. Prepares all food items ads directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout shift. Cleans and maintains station in practicing good safety, sanitation, organizational skills. Has understanding and knowledge to properly use and maintain all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. Follows food safety and health code regulations. Always wears gloves and hair restraints when handling food. Maintains hygiene. All other duties as assigned. Competency: To perform the job successfully, an individual should demonstrate the following competencies: Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent. Dependability - Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments. Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Certificates and Licenses: Food Handler's Card Local government food safety certification where applicable.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather); 100% standing at work, work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather) and extreme heat (non-weather). The noise level in the work environment is usually loud.

Physical Demands: 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 functions. While performing the duties of this Job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. Stamina to work up to 40 hours each week, more if needed. Be able to work open, mid, and close shifts as required.