BOH - Prep Cook

Position Purpose: this person is responsible for preparing and setting up workstations and ingredients so that food can be prepared according to recipes.

Key Responsibilities/Accountabilities:

• Follow recipes, portion control, and presentation specifications using various kitchen utensils and equipment.
• Ensure quality and accuracy of ingredients and dishes according to brand standards.
• Acquire the knowledge to operate pasta making and cooking equipment.
• Setup your station with all needed ingredients, prep and utensils at the start and end of service
• Restock all items as needed throughout the shift.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe/test foods to determine if cooked sufficiently, by tasting, smelling, or piercing them with utensils.
• Portion, arrange, and garnish food, and serve food to staff or patrons.
• Substitute for or assist other cooks during emergencies or rush periods.
• Perform additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.
• Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.
• Understand and demonstrate proper use and maintenance of all kitchen equipment.
• Assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
• Receive and organize deliveries ensuring count and weight on invoices to maintain costs.
• Constantly exposed to heat sources to prepare meals.
• Always maintain professional demeanor with all staff.
• Notify General Manager or Chef if there is a shortage of ingredients, utensils, or sanitation items.
• Notify General Manager or Chef if there is any pest activity.
• Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
• Clean and prepare various foods for cooking or serving if asked by chef.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.