Prep Cook

Job Title: Savory Cook and secondary role of partial line cook.

 Activities & Responsibilities

o   Ensure that all food and products are consistently prepared and served according to the restaurant’s savory recipes, portioning, cooking and serving standards. Being able to follow recipe to make batches of food components and also full plated dish will be critical. Training will be provided but prior experience and comfort level required.
o Bilingual (English and Spanish - light to moderate spanish) is an added plus
o   Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
o   Take delivery of supplies and store in designated areas as soon as receiving the products.
o   Check the quantity and quality of received products.
o   Should be able to lift objects weighing about 50lbs, lift, bend and stand for long hours during shifts.
o   Wash, cut, and prepare foods designated for cooking.
o   Measure ingredients required for specific food items being prepared.
o   Pre-cook items such as vegetables, meat etc, to prepare them for later use.
o   Cook and package batches of food such as sandwiches, soups, salads etc
o   Prepare breakfast and lunch menu items.
o   Proof and bake breads, pastries, etc as per instructions.
o   Mix ingredients such as pancake or waffle batters.
o   Prepare dough, following a recipe.
o   Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
o   Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
o   Verify that prepared food meets requirements for quality and quantity.
o   Check and maintain proper food holding and refrigeration temperature control points
o   Clean, stock, and restock workstations and food storage areas.o   Maintain sanitation, health, and safety standards in work areas.
o   Wash tools, prep tools, equipment and other dishes by hand when needed.
o   Clean and organize food preparation areas, cooking surfaces, and utensils as you go. Also responsible for cleaning kitchen floors, mats, walls, hoods, other equipment and food storage areas.
o   Attend all scheduled employee meetings and offers suggestions for improvement.
o   Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the bakery.
o   Fill-in for fellow employees where needed.
o   Work as a team and train other employees as needed.
o   Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.

Sandwich Making
Omelette Making
Plating dish
savory and prep cook
Salad Making
Frying
Team Building
Learning