Summary: The Prep Cook is responsible for preparing foods for serving, and must be able to perform all station functions in the cooking area; report potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times.
-Follows recipes and/or product directions for preparing and cooking menu ingredients.
-Cleans and sanitizes work stations, containers and equipment.
-Practices excellent food safety and sanitation practices and complies with HACCP standards
-Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
-Stocks, dates, rotates, and checks temperature of product
-Other Duties as assigned
-Food Handler Card
-Requires basic food preparation skills and knowledge of HACCP standards
-Requires 0 - 1 years of closely related experience, work experience in high volume or fast casual dining restaurant environment preferred
-Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
-Requires the ability to lift and/or move up to 50 pounds
-Requires the ability to bend, twist, and stand to perform normal job functions
-Frequently immerses hands in water and water diluted with chemical solutions
-Frequently works with sharp knives, utensils, and hot plates
-Frequently works in hot environment