Prep Cook

POSITION OVERVIEW:

The Prep Cook is responsible for preparing all mise-en-place for production and batch cooking. They are responsible for preparing and producing all ingredients required to execute a dish, including all components (sauces, braises, condiments, spreads etc). They communicate clearly, ensure smooth service operations and quality service.

GENERAL REQUIREMENTS:

• Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
• Displays consistent attention to detail and follow through of all restaurant policies.

WHAT YOU BRING TO THE TABLE:

• 1-2 years of kitchen preparation and cooking in an upscale restaurant.
• 1-2 years-experience in high volume or fine dining kitchens.
• Ability to communicate effectively with management and staff.
• Utilizes a variety of cooking styles, times and temperatures.
• Ability to communicate effectively with management and staff.
• Excellent critical thinking and decision-making skills
• Utilizes a variety of cooking styles, methods, techniques, trends.
• Organize all the various prep items needed from different areas and outlets.
• Follows sanitation procedures and organization of work area(s).
• Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
• Attend and participate in daily briefings or pre-shifts.
• Knowledge and understanding of basic prep methods and various cooking techniques and cuisines.
• Plan, prep, set up and prepare quality products in all areas including, but not limited to sauces, braises, condiments, spreads etc.
• Prepare all menu items following recipes and yield guides, according to department standards • Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Minimize waste and maintain controls to attain forecasted food cost.
• Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.
• Adhere to all health code regulations and standards.
• Maintain food and supply inventory and notify management of restocking requirements
• Ability to work varied shifts, including nights, weekends, and holidays.

GROOMING: All employees must maintain a neat, clean and well-groomed appearance per Company standards outlined in the Employee Playbook.

LANGUAGE SKILLS: Ability to communicate effectively with management, guests, and staff.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• Must be able to stand and exert well-paced mobility at least 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space.
• Must be able to lift up to 20 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 20 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• While performing the duties of this job, the Prep Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.

COMMENTS: This job description is not an exclusive or exhaustive list of all the job functions that this position may be asked to perform from time to time.

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.

TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.