Prep Cook

Prepare food products in accordance with chef’s specifications, in a timely manner and to the standard of quality outlined by Pronghorn.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Vegetable Prep: prepares quality fresh salads and vegetables for entrées and sandwich items.
   
• Baker Prep: prepares all bakes items and desserts.
   
• Cold Sauce Prep: produces meat marinades and salad dressings.
   
• Hot Sauce Prep: produces home-made soups and sauces.
   
• Meat/Cheese/Seafood Prep: handles and portions items accurately and safely.
   
• Sets up station and locates necessary utensils and equipment for food preparation.
   
• Keeps updated on recipe changes and produces assigned items exactly according to recipes by using measuring devised and scales to control food costs.
   
• Discusses production priorities with manager and line cooks.
   
• Cleans and sanitizes station throughout shift.
   
• Labels, dates, rotate and stores all items produced. Obtains Chefs approval on all products made.
   
• Ensures equipment is operated and maintained consistently and properly.
   
• Uphold the standards and expectations of food quality and production set forth by Pronghorn.
   
• Perform scheduled cleaning, stocking, and rotation and maintenance tasks set by Chef. 

QUALIFICATIONS
Required

• To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
   
• Able to pass drug test and pre-employment criminal background check.
   
• Lifts and carries sacks, cases and bus tubs of up to 70 lbs. Up to 20 times per shift; places these items on high shelves, in walk-in refrigerators and freezer.
   
• Frequent bending and stooping.
   
• Works frequently in a hot and damp environment.
   
• Hazards include, but not limited to, cuts from broken glass, metal cans; burns, slipping and tripping.
   
• Walks or stands most of 6-8 hour shift.
   
• Must be able to read menu items.
   
• Reaches, bends, stoops and wipes.
   
• Must be able to clearly communicate guest needs to other employees (servers, door person, bartender or manager).
   
• Must be able to hear well amongst loud background noise in order to answer telephone and respond to guest requests.
   
• Required to carry trays and supplies. 

SKILLS
Required

• High School Diploma Preferred
   
• And/or 1-2 years of cooking experience 

CERTIFICATES, LICENSES, REGISTRATIONS

• Must maintain current Food Handler Card