Prep Cook
Prep Cook
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Job Description
ESSENTIAL DUTIES:
- Prepare salads appetizers and various foods outlined on the food item prep sheet.
- Carry miscellaneous weights up to 75lbs.
- Extensive cleaning from ceiling to floor is mandatory.
- Read and write as well as verbally communicate.
Physical functions:
Adjust bend break carve clean clear close connect control cut dial fasten finish fold gather guide handle hear hold insert lift load lock maintain make mix open place polish position pour print pull push remove se secure separate sort speak switch tighten transport turn unload weigh write
Mental functions:
Advise calculate classify compare coordinate detect estimate evaluate influence inspect instruct interpret measure observe organize plan read record select sort supervise verify
METHODS TECHNIQUES PROCEDURES:
- Cut meats and fish: Select weigh and record proper meat/ fish for the day. Select and sharpen knives cut meat/ fish properly obtain proper percentages wrap and date and return to cooler all in a certain time frame. Interact in limited space.
- Prepare salads appetizers various foods on food item prep list: Select various items and quantity to be prepared for that day record items that need to be prepared and that are prepared. Slice chop cut trim etc. various items in a certain time frame. Interact in limited space.
ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE:
- Extensive cleaning after every shift from floor to ceiling
- Ladder use
- Lifting weights up to 75 lbs.
- Preparation in a certain time frame (usually all tasks to be completed in a 79 hour shift).
- Preparation for all food items according to company policy and procedure
OUTPUT:
Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to managers judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.
EQUIPMENT AIDS TOOLS MATERIALS:
- Work surface: Any where from 3ft x 3ft to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
- Controls: knobs levers toggles that reach from head to toe.
- Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts IE: mixers blenders slicers food processors etc.
- Materials: Various foods. Some chemicals for cleaning.
- Aids: Various pots and pans carts utensils scales back support belts available
WORKING CONDITIONS:
- 70 to 110 degrees indoor/ outdoor humid and wet
- Medium to high noise level
- Possibility of cuts bruises burns infections shock explosions and slips and falls
- Exposed to odors gases fumes
- Bright light level
- Ventilation moderate to low
- Radiation (microwave)
- Cramped spaces
SUPERVISION CONTROL:
Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager Kitchen manager Corporate Management and Owners.
Employment Type
Part-Time
