Prep -Cook

DUTIES AND RESPONSIBILITIES; but are not limited to the following:
* Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
* Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
* Store food in designated containers and storage areas to prevent spoilage.
* Butcher and clean meat, fish, poultry, and shellfish to prepare for cooking or serving.
* Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
* Take and record temperature of food and food storage areas such as refrigerators and freezers.
* Keep records of the quantities of food used.
* Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
* Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
* Portion and wrap the food, or place it directly on plates for service to patrons.
* Weigh or measure ingredients.
* Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
* Load dishes, glasses, and tableware into dishwashing machines.
* Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items
* Carry food supplies, equipment, and utensils to and from storage and work areas.
* Use manual or electric appliances to clean, peel, slice, and trim foods.
* Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
* Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
* Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
* Make special dressings and sauces as condiments for sandwiches.
* Stir and strain soups and sauces.

POSITION REQUIRMENTS AND SPECIFICATION:
* Must be dressed in appropriate uniform for location site.
* Serv-safe certificates.