The Kitchen Prep Cook - 1st Shift - Full Time

Job Description

Job Description

Experience Requirements

• Three to six months related experience or training. Specifically in baking or making pizza dough.

Language and Reasoning Abilities

• Ability to speak clearly and listen attentively to guests and other employees and managers
• Ability to read and/or follow written and verbal instructions and implement the same
• Ability to apply common sense understanding to carry out instructions furnished in written, or oral form
• Ability to read, understand and follow recipes and recipe builds

Work Environment

• While performing the duties of this job the employee is frequently exposed to wet floors, noise and temperature extremes

Physical Demands

• Ability to stand and/or walk for up to 8 hours a day
• Reach with hands and arms, talk, hear and taste or smell
• The employee is occasionally required to stoop or kneel, lift up to 30 lbs. and perform other diverse physical tasks as needed
• The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus

As a prep person you will be responsible for preparing a variety of ingredients and items, from chopping Romaine lettuce for salads to slicing chicken for Pizzas and Sandwiches. When preparing all items, it is important to follow the recipe for the correct ingredients and tools. It is important that the ingredients are fresh and look appealing. If a product does not look fresh, let the Chef know and get permission to throw it away. Check the prep list for your station in order to determine how much of each item to prepare.

Prep List

These are posted daily. Items are prepared for that day’s business only. Using prep lists correctly helps to ensure the right amount of product is being made fresh daily and helps to keep food in proper rotation. Every product and recipe has a limited shelf life. We cannot keep or use a product longer than the shelf life indicates.

This is why labels, dating and rotation of food are just as important as preparing the correct amount. If you notice that you continuously run out of an item or have too much and must throw it away, speak to your chef about the amount shown on the prep list. Often, some items become more popular than others do, and usage amounts change. In this way, you can assist your chef in controlling food cost.

Recipes

In addition to the information in this guide, you will also utilize the recipes books and job aides associated with your station. Take a moment and review these with your trainer. You have a responsibility to prepare the items exactly as indicated in the recipe. The finished product (taste, texture, and portion size) are dependent on exact specifications. Always follow all recipe procedures when preparing each item.

Equipment Use

Treat equipment with care and it will reward you by performing well. Everyone who has experienced the frustration of not having a piece of equipment available knows how difficult it can be to prepare menu items correctly. It’s important to do your part in handling equipment and utensils with care. Use caution when storing small parts and always place the emphasis on “safety first”, especially with equipment and/or utensils that have moving parts and/or sharp edges.

Should you find that the equipment is not working correctly, or you don’t understand how to use the equipment, go directly to your chef or supervisor. Never take chances with safety, or the safety of others around you.