Job Summary:
The Prep Cook/Dishwasher will prepare meal ingredients, condiments, and other items as directed by senior culinary staff and wash dishes according to all safety guidelines for cleanliness. Looking for individual that is available to work 30+ hours per week. Competitive pay.
Supervisory Responsibilities:
None.
Duties/Responsibilities:
Prepares meal ingredients as directed by the owner, senior chef, or other staff.
Prepares fresh produce by peeling, cutting, and portioning.
Prepares meat by trimming, cutting, and portioning.
Mixes or prepares condiments, dressings, and sauces.
Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
Assists with unloading, inspection, and storage of raw ingredients and supplies.
Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers.
Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas.
Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils.
Cleans trash receptacles with water or steam.
Moves dishwashing supplies and equipment from storage to work area by hand or using hand trucks.
May assist in cleaning and preparing various foods for cooking and/or serving, as directed.
Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation.
Performs other related duties as assigned.
Required Skills/Abilities:
Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently.
Ability to work well as part of a team.
Ability to maintain personal hygiene.
Ability to understand and follow directions.
Ability to understand and meet restaurant standards for health, safety, and excellence.
Ability to remain alert and focused in an environment that is noisy and fast-paced.
Ability to work effectively with kitchen staff.
Detail-oriented and thorough.
Physical Requirements:
Prolonged periods walking or standing.
Must be able to lift, carry, and place up to 60 pounds at a time.
Must be able to work days, nights, weekends, and/or holidays as needed.
Must be able to bend, stoop, and wipe frequently.
Must frequently immerse hands in water.
Must be able to work in a hot and damp environment.
Prolonged periods of standing and working in a kitchen.
Exposure to extreme heat, steam, and cold present in a kitchen environment.
Manual dexterity to cut and chop foods and perform other related tasks.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative for the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Language Ability:
Ability to read, analyze and interpret common instructions, lists, and safety guidance.
Math Ability:
Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions and decimals.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret and variety of instructions furnished in written, oral, diagram or schedule form.
Education and Experience:
High school or vocational school coursework in kitchen basics such as food safety, preferred.
Prior related experience preferred.
Knowledge, Skills and Other Abilities:
Time management
Oral communication skills
Written communication skills
Professionalism
Presentation skills
Technical communication skills
Interpersonal relations
Customer relations
Diplomacy
Organization
Conflict Resolution Skills
