Prep Cook

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, scrape, 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 7-9 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 manager’s 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.

Benefits

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Referral program
• Employee discount
• Paid training