Prep Cook - Martin City

TITLE: Prep Cook

REPORTS TO: Kitchen Manager

SUMMARY

Responsible for production of superior quality hot and cold foods and salads in a manner consistent with restaurant standards, procedures, and recipe specifications. Assists in ensuring proper rotation and preservation of food to minimize loss. Maintains organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL FUNCTION

• Completes opening duties according to restaurant standards.
• Prepares prep items following recipes and yield guides, according to departmental standards.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Kitchen maintenance and up-keep tasks, such as stocking, rotating, emptying trash, and setting up pre-wash station.
• Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely.
• Inspects the cleanliness and organization of the prep area and workstations; rectifies any deficiencies. Maintains throughout the shift.
• Assists other team members in completing their assigned duties and tasks.
• Minimizes waste and maintain controls to attain forecasted food cost.
• Breaks down workstation and completes closing duties according to standards.
• Maintains and strictly abides by sanitation/health regulations and storage procedures.
• Adheres to appearance and uniform standards.
• Adheres to all restaurant standards, policies, and procedures.
• Additional duties may be assigned as the needs arise.

EDUCATION AND EXPERIENCE

• Must be at least 18 years of age.
• Cannot be convicted of a violent felony crime.
• Ability to compute basic mathematical calculations.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize and follow through.
• Ability to be a clear thinker, remain clam and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timeliness for guests’ food orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to serving line.
• Ability to work in hot, noisy, and sometimes close environment.
• Ability to work with all products and ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to operate, clean and maintain all equipment required in job function.
• Ability to comprehend and follow recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to work in a fast-paced environment.

PHYSICAL REQUIREMENTS

• Able to stand or walk constantly, 100% of shift
• Able to lift up to 50 pounds, bend, lift, push and pull materials throughout shift

EQUAL OPPORTUNITY AND INCLUSION STATEMENT

Jack Stack BBQ is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind.

Jack Stack BBQ is committed to the principle of equal employment opportunity for all employees and providing employees with a work environment free of discrimination and harassment.

We celebrate diversity and are committed to creating an inclusive environment for all employees.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Employees will be required to perform any other job-related duties assigned by their manager.

This document does not create an employment contract, implied or otherwise. Fiorella’s Jack Stack is an at-will employer.

I understand and acknowledge my duties and responsibilities as described in the above job description. I understand that my job is not limited to the outlined duties and responsibilities.