Location: New York,NY, USA
**Restaurant Prep Cook**
**Location**
NY - Eastchester - Eastchester - 3304
**Classification**
**Job Summary**
The Prep Cook position will read, understand, & execute the written recipes for restaurant. Prep will be responsible for a designated prep list and will prioritize replenishing food for the line cooks as needed. Job function will include: Basic knife handling skills & technique Storing and labeling prepared food and product safely and accurately Use of electric kitchen equipment, including but limited to: slicer, food processor, oven, steamer, mixer, flat top, fryer, toaster, dish machine, trash compactor The kitchen includes an automatic hood ventilation system, walk-in coolers for refrigeration, non-slip floor, ansul fire suppression system Gloves will be provided for handling all foods, raw and prepared Reading and understanding company recipes is required. Daily execution of several recipes, some simultaneously; ability to multitask is expected Critical thinking and safety are expected in all aspects of work. Each Prep will be trained on equipment, recipes, par levels, and performance expectations. It is the responsibility of each Prep to ask questions and for clarification as needed.
**What You Do**
Clock in and out based on scheduled time unless otherwise instructed by the Chef or manager on duty
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended
Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day
Maintain positive co-worker and guest relations at all times
Maintain and strictly abide by State sanitation/Health regulations and company standards
Follow prep work as specified by the Chef, Manager or Supervisor
Exert physical effort in transporting food products up to 50 pound to designated areas of the kitchen
Endure various physical movements throughout the work areas
Remain in stationary position for up to 6 to 8 hours throughout work shift
Satisfactorily communicate with guests, management, and co-workers to their understanding
**Knowledge & Experience**
Basic knife handling skills & technique
Storing and labeling prepared food and product safely and accurately
Use of electric kitchen equipment, including but limited to: slicer, food processor, oven, steamer, mixer, flat top, fryer, toaster, dish machine, trash compactor
The kitchen includes an automatic hood ventilation system, walk-in coolers for refrigeration, non-slip floor, ansul fire suppression system
Gloves will be provided for handling all foods, raw and prepared
Reading and understanding company recipes is required. Daily execution of several recipes, some simultaneously; ability to multitask is expected
Critical thinking and safety are expected in all aspects of work
Each Prep will be trained on equipment, recipes, par levels, and performance expectations. It is the responsibility of each Prep to ask questions and for clarification as needed.
2 years of experience in a restaurant or food-service environment
State Food handling certificate
Understand basic English both verbal and non-verbal
Compute basic arithmetic
Provide legible communication
Comprehend and follow recipes
Expand/condense recipes
Maintain organization, cleanliness and sanitation of work areas and equipment
Acknowledgement Chemical in the building and SDS manual
Arrive, ready to work (white shirt, black pants, black non-slip shoes & well groomed)
Ability to:
o perform job functions with attention to detail, speed, and accuracy
o perform job functions under variable working conditions (for example: heat or cold)
o prioritize and organize
o be a clear thinker, remaining calm and resolving problems using good judgment
o follow directions thoroughly
o understand guests service needs
o work cohesively with co-workers as part of a team
o maintain confidentiality of company information and recipe data.
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