DEPARTMENT: Food Services

JOB TITLE: Food Prep

REPORTS TO: Lead Cook

Direct Reports: Manager/Owner

JOB SUMMARY:

Assists in preparation, seasonings and cooking of food for Customers as directed by Lead Cook.

All procedures are conducted following required Health Department and Company regulations offering the ultimate in Customer Service. The job also included sweeping, mopping and cleaning of equipment, such as mixers, slicers, peelers, fryers, blender and counters.

DUTIES AND RESPONSIBILITIES:

1. Prep ingredients for meals in a timely manner according to recipes.

2. Measure, mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as peelers, knives, blenders, mixers and grinder.

3. Apply the following dry and moist cooking methods to foods: Boiling, steaming, poaching,

braising, sautéing, pan frying, griddle and char grilling, deep and shallow frying, broiling, baking and cold production.

4. Apply proper food handling practices while prepping, preparing and portioning.

5. Apply safe hot and cold holding temperatures, rapid cooling techniques and thermometer use.

6. Utilizes receiving and storage practices such as; time and date labeling, comparing invoice to received order, stock rotation and categorizing storage area.

7. Apportion food for serving utilizing scales, scoops, spoodles and spoons.

8. Ensure the food served is attractively plated and garnished.

9. Ensure the food temperature is checked before the food is served.

10. Adhere to the strictest sanitation requirements method used to breakdown, clean, sanitize and reassemble the kitchen equipment, such as commercial floor and hand mixer, meat slicer,food processor, steamer, exhaust hoods and vents, convection and standard oven, flat topgriddle, steam jacket kettle and tilt skillet, knives, dishwasher, sinks, refrigerator, freezer,floor mats, receptacles and all other kitchen equipment.

11. Follows all Health Department and facility sanitation standards, production sheets and cook-to-order items.

12. Make, portion, plate and garnish a variety of desserts daily, including; cakes, pies, puddings, mousses, etc.

13. Keep work area neat and clean; cleaning up after each phase of preparation.

14. Ensure uniform is neat and clean and maintain the highest standard of personal

hygiene and dress.

15. Assist utility workers as needed; clean, prep and wash dishware, silverware, glassware, pots and pans.

16. Sweep and mop floors as directed.

17. Empty and clean garbage from kitchen to dumpster, keeping all receptacles and surrounding area covered and clean.

18. Assist with heavy lifting.

19. Daily cleaning of steam kettle, grill, range tops, brazier, stainless steel surfaces, dishracks, dish storage areas, dishwasher and dishwashing area.

20. Other duties assigned by Supervisor or Manager on duty.

QUALIFICATIONS:

Ability to understand oral instructions.

Previous on-the-job training and experience in restaurants or institutions helpful.

Must have physical ability for strenuous cleaning and lifting procedures.

WORKING CONDITIONS:

Constant, heavy lifting up to fifty (50) pounds.

Exposure to heat of kitchen.

Exposure to harsh chemicals.

Constant bending, pushing and stooping.

Constantly on feet, 100% of the time

Exposure to wet conditions.