The Prep Cook plans, preps, sets up, and provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards. Maintains organization, cleanliness and sanitation of work areas and equipment. Directs, implements and maintains a philosophy congruent with Company culture, which serves as a guide to all family members. Essential Job Functions: Strives to create an operation that values Company standards of Guest Service. Ensures that every point of contact with the Guest meets or exceeds expectations and creates a lasting impression to drive repeat business. Creates and contributes to a high-energy environment that promotes maximum engagement and enjoyment for the Team and the Guest. Communicates in an impactful and meaningful way with management and team members and fosters an open and respectful work environment. Models and executes Company practices throughout the entire operation creating a high-energy environment for the team and guest alike. Demonstrates competence and confidence in making sound effective decisions that benefit the guest and team. Ensures prompt, friendly service according to company guidelines. Facilitates a professional and ethical manner that is beyond reproach. Maintain a complete knowledge of and comply with all departmental policies and procedures and service standards. Maintain a complete knowledge of property layouts, table/seat/station numbers, proper table setups, room capacity, hours of operation, price ranges and dress codes. Maintains complete knowledge of all menu items, prices, preparation methods, cook time, major ingredients, quality standards, taste, appearance of products, texture, serving temperature, garnish and plate presentation. Ability to be well organized, maintain concentration and think clearly when providing service to multiple guests within any given period of time. Ability to endure abundant physical movements throughout the work area. Ability to perform job functions with minimal supervision. Maintain and strictly abide by state sanitation/health regulations and Company standards of operation. Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Inspect cleanliness and organization of line workstations; rectify deficiencies and maintain throughout the shift. Start prep work on items needed for menu items. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
One to two years experience and/or training preferred; or equivalent combination of education and experience.