Prep Cook

POSITION OBJECTIVE
Organize all mise in place according to the Chef’s specifications and execute all line duties including opening and closing procedures.  Ensure that all processes and procedures are adhered to according to Standards.

ESSENTIAL JOB FUNCTIONS
•Participate in creating daily specials
•Make certain that you have all the supplies necessary to execute service and prepare your station
•Complete the storeroom requisition for items needed.
•Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) clean and ready for use.
•Check par amount and ensure that line is ready for service. 
•Prep additional items to bring counts back up to par
•Make sure sanitation is adhered to including updated HACCP documentation logs.
•Ensure quality food and clean presentation.
•Organize expo area with all necessary components.
•Preparation of necessary garnish and side dishes for proper food presentation.
•Organize correctly server’s trays for proper food delivery.
•Create professional working relationships with all colleagues.
•Attend meetings as required including.

EDUCATION/EXPERIENCE
•Must be 18 years of age or older.
•Minimum of 1 years of line cook experience in comparable environment preferred.

REQUIREMENTS
•Basic Reading skills and basic oral proficiency in the English language.
•Must work in a safe, prudent and organized manner.
•Must have the ability to handle multiple tasks at one time
•Sanitation  and HACCP proficiency
•Be able to work in a standing position for long periods of time.
•Be able to work in a hot, cold, wet, humid and loud environment for long periods of time.
•Be able to reach, stoop, bend and lift up to 40 lbs.
•Position requires flexibility in scheduling, must be able to work AM/PM, weekends & holidays.