Production Prep Cook

JOB DESCRIPTION

Title: Production Prep Cook
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Prep Cook prepares and produces food items according to recipe standards to be utilized in production and the workstations that prepare all menu items. They will perform routine kitchen tasks such as setting up workstations

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand all company policies, procedures, standards, specifications, and guidelines.
♣    Must arrive on time, in uniform, and ready to work for each shift.
♣    Produce all items on the prep list.
♣    Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
♣    All food in dry storage walk-ins and freezers are organized, clean, product labeled, dated and rotated properly.
♣    Maintain a clean, orderly kitchen and station by washing dishes, sanitizing surfaces, taking out trash, with attention to sanitation of all knives, cutting boards, and equipment.
♣    Restock, organize, and maintain the back up of all ingredients, do not run out of product.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
♣    Willingness to learn how to prepare multi-Asian menu items.
♣    Maintain a safe and clean work environment at all times.
♣    Works as a team, filling in where needed to ensure efficient operations.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.
♣    Completes all opening and closing duties for assigned workstation.
♣    Communicates with management product shortages or broken equipment.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    1+ years kitchen production
♣    Proof of eligibility to work in the US.
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    General knife handling skills, washing, peeling, chopping, cutting
♣    Ability to understand both written and spoken English
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds
♣    Serv-Safe Certified