Prep Cook ; EDR

Position Summary

Under general direction from the Sous Chef, responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with production requirements and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

• Responsible for setting up and maintaining their assigned station according to daily prep sheets, food safety, sanitation standards, and keeping kitchen area free of hazards.
• Cleans and sanitizes stove, oven, utensils and food preparation surfaces.
• Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces, weights and measures foods according to production schedules.
• Distributes food and supplies as needed to ensure an efficient kitchen operation according to established production schedules.
• Ensures product rotation using first-in-first-out (FIFO) methodology; checks walk-in refrigeration units, shelves new product and makes sure old product is utilized first.
• Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, and ovens in a safe manner.
• Ensures proper storage of frozen and fresh food items and thawing of frozen food; ensures items are properly labeled.
• Reports any equipment malfunction to Restaurant Manager in a timely manner to ensure a safe working environment.
• Performs all work duties as assigned or requested by Supervisor and/or performs the duties of a busser/dishwasher as requested.
• Attends and participates in regularly scheduled staff meetings.
• Follows guidelines regarding health, safety and customer service according to established policies and procedures.
• Contributes to a team effort and accomplishes related results as required.
• Ensure food is prepared in accordance with Serve Safe and other regulatory standards.
• Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
• Responsible for respectful and effective communication at all times.
• Must perform daily inventory of all items specified on prep sheets.
• Responsible for maintaining cleanliness, organization of kitchen area and assigned workstation.
• Performs other duties as required.

Access to F&B storage areas.

None.

High School Diploma or GED is required unless waived by Human Resources Management. Previous food preparation and cooking experience preferred. Basic knife skills, entry-level knowledge of food safety and general use of kitchen equipment preferred. Serv Safe certification preferred. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

• Knowledge or ability to learn restaurant operations and food service principles.
• Ability to learn cold prep, proper knife handling, maintaining proper temperature, and sanitation standards.
• Ability to create a friendly atmosphere and demonstrate excellent customer service.
• Ability to communicate effectively, both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to establish and maintain professional relationships with co-workers at all levels.
• Ability to work independently and meet strict time lines.
• Ability to demonstrate excellence in everything, and continually seek improvement in results.
• Ability to interpret a variety of instructions furnished in written and oral form.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee frequently lifts and/or moves up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.

While performing the duties of this position, the work environment is mainly indoors with moderate to loud noise level and employee may be exposed to heat from ovens and ranges and occasionally may be exposed to cigarette smoke.

Must be able to work Nights, Weekends, and Holidays