PREP COOK DEFINITION:
You will follow the recipes and spec sheets to consistently prepare a high-quality product for our guests. You are responsible for preparing and portioning the ingredients for the preparation of the menu items assigned to the prep kitchen. You are also responsible for maintaining a clean and sanitary work station and kitchen. You will follow all guidelines regarding portioning, rotation, dating, and safe handling of food.
WHO DOES THE PREP COOK REPORT TO?
You report directly to the kitchen manager or AKM on duty.
WHAT ARE THE PREP COOK RESPONSIBILITIES?
Here is a list of your responsibilities. This is a general list used to give you an understanding of what you will be doing, but your responsibilities as a member of the team are not limited to the following list.
•Consistently prepare high-quality food and follow all company recipes and specs using the prep sheet provided to you by management. If you believe there is an error in the prep sheet, please bring it to the attention of the kitchen manager prior to making changes.
•Maintain the cleanliness and sanitation of your work station and the restaurant in accordance with food safety regulations. Label, date and rotate all food items at all times. Maintain correct temperatures, heating and cooling procedures. Keep all food covered and stored correctly.
•Comply with all recipes, portion sizes, quality standards, department rules, policies and procedures.
•Wash your hands frequently. Wash utensils that have been used every 4 hours at minimum. Sanitize food contact surfaces regularly throughout the day. Keep raw poultry, meat and seafood in a separate area while working with them. Ensure proper storage of food in the walk ins and other refrigeration units according to food safety regulations.
•Use kitchen utensils, knives, and equipment safely and in a responsible manner.