Title: Prep Cook
Department: Culinary Operations
Reports To: Executive Chef
Helps to prepare all types of raw production food. Handles plating responsibilities for hot and cold prepared foods. Does general kitchen preparation where needed. Performs other duties as assigned. This is a safety sensitive position.
Principal Accountabilities / Essential Job Functions:
Cleans and chops or cuts fruits and vegetables, meat and fish, etc. as directed. Prepares salads, fruit plates, condiments, etc. Plates desserts such as cakes, pies, etc. based on the sample plate designed by the Executive Chef or Sous Chef. Works hot dish up line when needed. Stores and rotates all deliveries. Delivers food and beverage carts to appropriate areas as needed. Maintains a safe, clean, and sanitary work area. Maintains all sanitation policies and procedures such as HACCP (Hazard Analysis Critical Control Points). Performs duties in a timely and efficient manner and on a schedule determined by kitchen and dining operations.
Constant: Standing, must have the ability to operate in a constant state of alertness and in a safe manner. Frequent: Handling, walking, reaching up to 36 in. Occasional: Seldom: Carrying up to 50 lbs., bending, crouching, lifting up to 50 lbs.
Tactile, tasting, smelling, near vision, peripheral vision and color vision
Fast paced environment. Shifts vary, flexibility in scheduling preferred. Complies with semi-annual review of driving record and random drug testing, where applicable. Regular on-site physical presence is required. Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations, is required.
Basic ability to handle kitchen equipment, i.e. knives, peelers, mechanical shredders, blenders, choppers, etc. Ability to use a Point of Sale (POS) system. Must take initiative and have a desire to learn.Communication and learning skills sufficient to replicate after training. Must be able to read and communicate in English. Must be sensitive to the needs of older adults and enjoy working with a senior population. Ability to work productively in a team environment.
Education and Experience:
Education: High school diploma or G.E.D. equivalent is preferred. Work Experience: Previous experience within a high quality restaurant, country club, hotel or senior living company is preferred. Licensure / Certification: Possess or be willing and able to obtain Food Handlers certification, as required. Must possess a valid and current driver’s license, where applicable.