Job Description

JOB DESCRIPTION

TITLE: Prep Cook

RESTAURANT: Henrietta

REPORTS TO:  Head Chef, Sous Chef

FLSA: Exempt

Position Summary : Henrietta, an all day market-driven deli and bistro in echo is looking for a Prep Cook. Attention to detail and a strong work ethic are required in this position. Proficient knife sills and the ability to multi-task are also required. Positional required continuous standing for up to 8 hours per shift or sometimes longer as the business demands. Ensures all quality standards are being met.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• To be familiar with the food items on the Henrietta menus.
• Has a strong understanding of company background and the philosophy
• Preforms other work-related duties as assigned
• Promotes cooperative effort, a team spirit, and good morale among employees.
• Set up station as required for all scheduled services.
• Check in food deliveries to ensure accuracy. Any incorrect product or product not up to standards must be sent back and noted through invoice.max

Prepare and prep food items consistent with quality following recipe cards, as well as production, portion and presentation standards; complete required mise en place or prep list in a timely fashion.

• Follow manager’s direction in regard to quantity and quality of items prepped.
• Operate, maintain, and properly clean kitchen equipment: this includes all restaurant owned equipment deemed part of your cleaning duties.
• Maintain and clean your required tools.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables.
• Work harmoniously and professionally with co-workers and supervisors.
• Work efficiently with a constant sense of urgency.
• Prioritize safety above speed. study and know all safety policies set forth by the graduate hotel
• Taste all food at its various stages of preparation. When in doubt of quality, ask manager for assistance and opinion.
• Perform other work related tasks as required.

Required Tools

• chef's knife
• utility/paring knife
• serrated knife
• peeler
• fish spatula
• spoons-slotted & regular
• small whisk
• wooden spoon
• measuring spoons
• bowl scrapers
• microplane
• mandoline
• timer
• wine key
• thermometer
• tongs
  
  

Minimum Qualifications (Education, Experience, Skills)

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills preferred
• Serv Safe certification required
• Previous restaurant experience preferred.
• Positive attitude required.

Physical Demands and Work Environment

The work that restaurant cooks do is both physically and mentally demanding. They are on their feet much of the time. Cooks typically work about forty hours a week. However, because the restaurant serves the public and is open seven days a week, cooks may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

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