Prep Cook

Reports to: General Manager
FLSA Status: Non-Exempt

As with any job at Tom+Chee, no matter what you do, we encourage you to learn and help any other workgroup. We are a team, and we strive to make this a fun and safe place to work. As a prep cook, you are responsible for preparing food items and ingredients and ensuring smooth operations of the kitchen, ensuring the highest quality of product and guest satisfaction.

Duties and Responsibilities include the following. Other duties may be assigned.

• Possesses and retains general food knowledge, as well as specific information, such as recipes.
• Prepares menu items efficiently and effectively to ensure the highest quality of product.
• Prepares menu items prior to and during meal periods according to written recipes and food orders.
• Maintains knowledge of all kitchen stations’ requirements, including building, and has the ability to fill in on any station as business dictates.
• Prepares, slices and chops meats and other food products.
• Uses preparatory utensils such as knives, pans and slicers on a regular basis.
• Receives and stocks all food items in appropriate storage locations by lifting and carrying products.
• Maintains food product inventory, keeping back-ups of product available and notifies the manager on duty of shortages.
• Performs opening and closing checklists (shift and store) of the kitchen daily including: proper food storage, washing and bleaching tables, sweeping and mopping floors, and disposing garbage.
• Communicates any open items to the manager on duty at the end of shift.
• Communicates with front and back of house staff in a professional manner regarding guest orders.
• Maintains clean work areas within state health and safety guidelines.
• Maintains kitchen equipment by wiping, scrubbing and polishing as required.
• Assists with the maintenance of dining room cleanliness, including the collection and washing of dirty dishes as business dictates.
• Assists with the running of food as business dictates.
• Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures.
• Assists with answering the phone and takes pick-up orders from guests as business dictates.
• Operates the POS system and follows proper cash handling policies and guidelines as business dictates.
• Reports any problems or discrepancies to the manager immediately.
• Maintains knowledge of and assists other workgroups as business dictates.

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.

Education/Experience:
High school diploma or general education degree (GED) preferred, plus a minimum of 1 year kitchen experience.

Language Ability:
Ability to speak effectively to guests or crewmembers. Ability to read and interpret documents such as recipes, policy information, memos, checklists, safety rules, and procedure manuals. Ability to write routine reports, such as the completion of checklists.

Math Ability:
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of weight measurement and volume as part of recipe preparation.

Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment:
The work environment characteristics described here are representative of those a crewmember 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 crewmember will use and maintain the following equipment: oven, grill, stovetop, knives and utensils, dishwashing machine, slicer, blender, computer, fax, POS system, and phone system.

The noise level in the work environment is usually moderate.

Physical Demands:
The physical demands described here are representative of those that must be met by a crewmember 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 crewmember is regularly required to stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell. The crewmember is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The crewmember must frequently lift and/or move up to fifty pounds.