["Prep Cook","Prep Cook"]

• Be able to work a variety of hours, days, and shifts, including weekends

• Get along with others and be a team player

• Follow the prep list created by chefs to plan duties

• Label and stock all ingredients, materials, prepared products so they are organized and easily accessible

• Prepare a variety of food items and ingredients by washing and chopping vegetable, cutting proteins, etc. according to prescribed recipes and/or special requests

• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards

• Read and use a thermometer correctly and efficiently

• Use standard recipes for preparation and portioning of all products, portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications

• Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment

• Be proficient in the use and operation of all necessary tools and equipment.

• Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, participating in cleaning projects

• Ensure all utensils, tools, and equipment are stored properly

• Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions

• Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing

• Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook

• Perform other kitchen duties assigned as needed

• Attends all scheduled employee meeting and brings suggestions for improvement

Requirements

• Proven experience as Prep Cook

• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction

• Ability to read English in order to execute standard recipes and prep lists accurately

• Perform more than one task at a time, calmly and effectively in and busy and stressful work environment.

• Think proactively about upcoming tasks to improve efficiency and consolidate movements.

• Work in a confined, crowded space of variable noise and temperature levels

• Be able to reach, bend, stoop as well as lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds

• Knowledge of health and safety rules in a kitchen

• Knowledge of volume/weight measures, measuring tools, and the utilization of those tools to accurately follow recipes

• Manual dexterity able to operate cutting tools and kitchen utensils

• Safely and effectively use and operate all necessary tools and equipment

• Be able to stand and walk with a fast pace for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces

• A team player with good communication skills

• Patient with an ability to stay positive under pressure

• Healthy physical condition and endurance along with commonly accepted hygiene and grooming habits

• Obtain and present evidence of completion of a Food Handler's Safety Program that is accepted by the City of Chicago and the State of Illinois.