Position Summary The Line and Prep Cooks are responsible for cooking and preparing menu items as requested by customers, stocking necessary food preparation stations, and maintaining a clean working space during and after business hours. Additionally, Line and Prep Cooks ensure quality and proper food presentation in a timely manner. The line is always stocked, neat, clean, and safe. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: - Prepare and cook all food items to company specifications, as directed by the executive or head kitchen chef.
- Prepare plate presentations, correctly set up according to tickets or as directed by the Executive Chef.
- Change plates and/or wipe excess fluids from plates and garnishes, and place order in the expo window in proper order according to the computer ticket.
- Wash and clean raw food products; following proper hold time standards for all heated products.
- Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
- Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
- Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment.
- Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations.
- Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils, etc., as needed.
- Other duties may be assigned as needed.
Minimum Qualifications (Knowledge, Skills, and Abilities) - Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy.
- Food Handlers certificates are required.
- Basic reading and writing skills.
- Excellent interpersonal skills.
- Well-organized.
- Excellent communication skills.
- Multi-task oriented.
- Ability to read a thermometer correctly and efficiently.
- Ability to judge the quality and quantity of raw and cooked items.
- Ability to learn restaurant menus and recipes.
- Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
- Comply with and execute all workplace safety and sanitation guidelines and procedures.
- Promote a positive and collaborative employee culture designed to support customer needs.
Education and Experience - No previous Line or Prep Cook experience is necessary, but Line Cook experience is preferred.
- Depending on experience, could be required to shadow another Line or Prep Cook as training.
- May be required to pass a written test regarding Shakou’s menu.
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