Prep Cook- Ole River Grill

Job Summary: 

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef 

Essential Duties and Responsibilities: 

• Set up workstations in the kitchen or cook area 
• Set up ingredients so that food can be prepared according to recipes. 
• Understand basic cooking duties 
• Prepare simple dishes such as salads and desserts 
• Maintain a clean and orderly kitchen and 
• Washing dishes or taking out the trash when needed 
• Portioning and fabricating protein items 
• Sauce and dressing production 
• Produce fabrications 
• Proper labeling, dating, storing, and rotating of products. 
• Receive products and promptly put them away using the FIFO method (first in first out)
• Complete all required daily checklists and production sheets 
• Follow all directions from the Corporate Executive Chef, Executive Chef, or Executive Sous Chef 
• Adhere to the health department and restaurant sanitation and food handling guidelines 
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
• Providing help in all other departments in the kitchen including oyster shucking and dishwashing 

Qualifications: 

• Basic understanding of professional cooking and knife handling skills as well as safety, sanitation, and food handling procedures 
• Must be able to speak, read, and understand basic cooking directions 
• Ability to follow a production prep list 
• Professional communication skills 
• Ability to take direction 
• Ability to work in a team environment 
• Ability to work calmly and effectively under pressure 
• Must be self-motivated and organized 
• Must be able to work nights, weekends, and some holidays 
• Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job

Physical Demands: 

• Be able to work in a standing position for long periods of time 
• Ability to move, and transport food carts, equipment, and supplies 
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds 
• Capable of working in extremely hot or cold environments 
• Continual use of dexterity and gross motor skills with frequent use of fine motor skills 
• Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus 
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment 

Education/Experience Required: 

• ServSafe Certified or complete onsite ServSafe class within a determined time 
• Must complete the basic culinary hybrid course within a determined time 
• High school graduate or GED 
• Previous kitchen experience preferred