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

• 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

• 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

• 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