Prep Cook

    Lindy's Landing Restaurant & Marina
    115 Park St., Wauconda, IL
    Full-time, Part-time

    Job Description

    Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

    Activities & Responsibilities


    • Refer to Daily Prep List at the start of each shift for assigned duties.
    • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
    • Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
    • Store food in designated containers and storage areas to prevent spoilage.
    • Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
    • Take and record temperature of food and food storage areas, such as refrigerators and freezers.
    • 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 according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
    • Weigh or measure ingredients upon request.
    • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
    • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
    • Remove trash and clean kitchen garbage containers.
    • 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.
    • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
    • Make special dressings and sauces as condiments for sandwiches.
    • Stir and strain soups and sauces.
    • Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
    • Complete opening and closing checklists and assists others as needed in opening and closing the kitchen.
    • Attend all scheduled employee meetings and offers suggestions for improvement.
    • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
    • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
    • Check schedulefly at least once a day to keep yourself informed with the most current information pertaining to your job and the restaurant as a whole
    • Maintain a positive attitude even when enduring high volume, high stress shifts


    • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving
    • Keep records of the quantities of food used
    • Load dishes, glasses, and tableware into dishwashing machines when necessary
    • Cut, slice, or grind meat, poultry, and seafood to prepare for cooking
    • Stock cupboards and refrigerators
    • Sweep and mop kitchen floor
    • Scrape leftovers from dishes into garbage containers

    Tools & Technology

    • Carbonated beverage dispenser
    • Commercial use:
      • blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
      • broilers, deep fryers, griddles, grills, microwave ovens, ovens, ranges, rotisseries, steamers, and/or toasters
      • coffee or iced tea makers
      • cutlery
      • dishwashers
      • dough machines
      • food warmers
      • measuring cups
      • mixers
      • scales
    • Point of sale terminal
    • Smoking machinery


    Minimum Qualifications

    • One or more years of experience in kitchen preparation and cooking is preferred
    • Able to communicate effectively with managers and kitchen personnel
    • Able to reach, bend, stoop and frequently lift up to 50 pounds
    • Able to work in a standing position for long periods of time (up to 6 hours)
    • Must have a friendly, positive and professional attitude at all times
    • Must obtain Food Handler’s Training and Certificate and be very familiar of sanitization standards and procedures
    Posting ID: 54750240Posted: 2020-02-04