- Prepares all food items, following standard recipes and procedures within specified time limits.
- Assist cooks in the preparation of basic dessert items.
- Preps assigned items according to the Prep Lists and par levels set by management.
- Store and properly handle raw or prepared foods and non-food supplies.
- Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meat, fish and poultry.
- Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
- Maintain assigned work station in a safe and sanitary condition.
- Handle food in a manner that is consistent with local health department guidelines.
- Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
- Maintain acceptable standards of personal hygiene.
- Comply with department's dress code.
- Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
- Attend in-service training and education sessions as assigned.
- Follow all designated uniform, grooming, safety and sanitation rules and regulations
- 10% - walk and 90% - stand during entire shift.
- Remain stationary for long periods of time.
- 100% - Continuously reaching, bending, lifting, carrying, stooping and wiping.
- Frequently gripping of knives or pans.
- Continuously standing near heat or hot items
- Frequently lifts/carries up to 15 lbs.
- Occasionally lifts/carries up to 50 lbs.
- Frequent washing of hands.
- Hazards may include, but are not limited to, slipping and tripping.
- Be of legal age to serve liquor according to state law.
- Able to read and understand the English language.
- "ServSafe" Certified is a plus
- Basic mathematical skills for measurements
- Ability to follow written and oral instructions and procedures.
- Excellent interpersonal relations and communicative skills.
- Auditory and visual skills
- Knowledge of the Company's food & beverage specifications.
- Organizational skills.
- Multi-task oriented.
- Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job:
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Prep Cook - Rochester, United States - Kaskaid Hospitality
Description
Job Description
Job DescriptionJob Description -Prep Cook
Classification: Hourly (Non-Exempt)
Reports to: Executive Chef
Department: Store Location
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
Essential Physical Requirements:
Knowledge and Skills:
o Kitchen equipment
o Ovens
o Stoves
o Dishwasher
o Slicers
o Coffee machines
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is an hourly paid position. Days and hours of work vary according to job and staffing requirements due to seasonal traffic of clientele. Business operates seven days a week. Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele, company requirements. Food service ends
Work Environment:
This job operates in a professional commercial kitchen. Role will be surrounded by hot objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members. This environment may be slippery or wet at times and employees are prone to slips and falls.
