Job DescriptionJob DescriptionSalary:
Title: LEAD PREP COOK
Reports to: Chef
Summary of Position:
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, tortillas and other food products using a variety of recipes, equipment and utensils according to the Daily Prep List.
Duties & Responsibilities:
- Complete opening and closing checklists.
- Refer to chef for daily prep list and BEO's at the start of each shift for assigned duties.
- Confirm and taste all finished product confirming flavor, texture and results by also providing chef with a sample.
- Expected to cover other prep cooks when necessary
- Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
- Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work area including tables, shelves, walls grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigeration equipment.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Promptly reports equipment and food quality problems to Chef.
- Inform Chef immediately of product shortages.
- Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
- Performs other related duties as assigned by the lead prep Chef.
- Reports to work in proper uniform of Non-slip shoes, kitchen pants, provided white chef shirt and black bib apron
- Do all of your duties at the highest standard as to set an example for all other prep cooks
Qualifications:
- A minimum of 1 year of experience in kitchen preparation and cooking.
- At least 1 year experience in a similar capacity.
- Must be able to communicate clearly with managers and kitchen personnel.
- Be able to reach, bend, stoop and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time.