Prep Cook

The Prep Cook will function as an integral assistance to BOH members on a day-to-day basis, included but not limited to dish, prep, receiving, and the kitchen line. As a Prep Cook, you will directly report to the Company Chef & GM/AGM. Extensive knowledge / ownership of all recipes, food storage and SNHD regulations. Continuing self-education on current trends and industry standards will. Pay rate for this role averages between $14.00 - $15.50 per hour, DOE.

Described below but not limited to, are daily tasks that you can expect to perform on varied shifts:

• Upholding standards for all SNHD health code standards is required.
•  Performing recipe execution to written specification as shown in recipe book/build book binders
•  Following “FIFO (First in first out)” for all products in-house
•  Complete daily checklists pertaining to your assigned shift, including labeling for all food products, kitchen tools and kitchen organization
•  Filling out temp logs, organizing all food storage areas.
•  Ensuring product is readily available for daily use on each service, verifying pars set by management are being fully stocked to prevent items not being available for dish completion.
•  All items as stated in the BOH Recipes and Builds
•  Checking in and verifying all items from daily deliveries and stocking them in designated storage areas
•  Inspecting all deliveries for damage, carefully reviewing all invoices/purchase orders – report any discrepancies immediately to management
•  Practicing and utilizing all knife skills to ensure safe and measured cuts on both produce and protein.
•  Be able to always communicate to staff and vendors professionally.
•  Maintaining communication between both FOH / BOH departments on a daily basis to stay current with updated goals and issues
•  Upholding all Makers & Finders Company Policies and Procedures
•  Keeping work area clean by sanitizing, sweeping, mopping, and scrubbing all kitchen floors and equipment to avoid accidents
•  Clearing of any items that are not necessary for your shift completion to prevent workplace accidents or distractions.
• Performing additional tasks as assigned by both FOH and BOH management.
•  Performing shift with mindful time-management to complete all tasks assigned within shift.
• Attending all employee meetings

PHYSICAL REQUIREMENTS

Talking/Hearing: to communicate with public, staff and vendors.

Walking: to travel different levels of facility and other locations

Sitting: to drive a vehicle and for computer work

Standing: to put supplies away, to train, standing for long periods of time

Lifting: to put supplies away

Climbing: to inspect all areas of kitchen and bar

Pulling: to open doors; to move furniture and supplies

Pushing: to close doors; to move furniture and supplies

Stooping: to inspect under equipment; to retrieve supplies at lower levels

Crouching: to inspect under equipment; to retrieve supplies at lower levels

Seeing: to drive a vehicle; to obtain information from written material, for computer work

Carrying: to carry 40 pounds for 25 yards to maintain inventory.

The Lead Prep Cook is required to invest the time necessary to produce exceptional results. This position will also have a rotating irregular schedule including nights, weekends, holidays and frequently a 5-day work week for full time and 2-3-day work week for part-time (depending on availability and business needs).