What are the responsibilities and job description for the Prep Cook position at The Barfield?
Description
Prep Cook
DEPARTMENT: Prep Cook
REPORTS TO: Executive Chef /Executive Sous Chef/Culinary Supervisor
STATUS: Non-Exempt
POSITION SUMMARY:
Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:
Overview of Job Duties:
- Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
- Labeling and stocking all ingredients on easily accessible shelves
- Washing, chopping, and sorting ingredients like fruits, vegetables, and meats
- Measuring quantities of seasonings and other cooking ingredients
- Parboiling food, reducing sauces, and starting first steps in various dishes
- Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
- Adhering to all relevant nutrition and sanitary regulations and standards
- Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply
RESPONSIBILITIES:
§ Sets up, clears and breaks down work station.
§ Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
§ Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
§ Reports any maintenance problems or other problem areas to Supervisor as they occur.
§ Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
§ Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
§ Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
§ Controls waste and maintains food cost.
§ Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
§ Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
§ Maintains and develops teamwork and open lines of communication with employees and supervisors.
§ Works safely and efficiently with all kitchen equipment.
§ Responds professionally to all questions and requests.
§ Works well without supervision, motivate others, show initiative and desire to get things done.
§ Reports to work on time, in a clean and complete uniform, ready to work.
§ Any other responsibilities as assigned by supervisor.
KNOWLEDGE, SKILLS AND ABILITIES:
§ Ability to follow direction with ease.
§ Good, safe knife and equipment skills.
§ Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
§ Good reading and conversion skills.
§ Ability to absorb a large amount of information in a short period of time.
§ Ability to use good judgment, initiative and teamwork is necessary.
§ Ability to adapt to change, new situations, changes in staffing and procedures.
§ Ability to follow verbal and written instructions.
§ Ability to maintain food quality no matter what the business and staffing level.
§ Ability to make decisions as needed to ensure quality guest service.
§ Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
§ Ability to maintain effective working relationships with fellow employees.
§ May be required to work nights, weekends, and/or overtime.
EXPERIENCE:
§ Previous kitchen experience helpful.
PHYSICAL DEMANDS:
§ May risk burns and cuts.
§ Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
§ Ability to stand /walking for long periods of time (6 hours or greater).
§ Ability to stoop, squat, and/or kneel frequently.
§ Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.
REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
§ Closed toe, non-canvas and non-skid soled shoes.
