Job description

Title: LINE/PREP COOK

Reports to: Kitchen Manager

Summary of Position:
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food
products as well as prepare and portion food products prior to cooking. Also
perform other duties in the areas of food and final plate preparation including
plating and garnishing of cooked items and preparing appropriate garnishes for all
hot menu item plates.

Duties & Responsibilities:
Prepares a variety of meats, seafood, poultry, vegetables and other food
items for cooking in broilers, ovens, grills, fryers and a variety of other
kitchen equipment.

Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking
methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to
assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes
and recipe specifications.

Maintains a clean and sanitary work station area including tables, shelves,
grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top
range and refrigeration equipment.

Prepares item for broiling, grilling, frying, sautéing or other cooking methods
by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.

Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen
stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for
improvement.

Performs other related duties as assigned by the Kitchen Manager or
manager-on-duty.

Qualifications:
NO MINIMUM years of experience in kitchen preparation and cooking.

Must be able to communicate clearly with managers, kitchen and dining room
personnel.

Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Be able to work in a standing position for long periods of time (up to 9
hours).

Must be able to follow printed recipes and plate specifications
Must maintain personal hygiene in accordance to Utah Health Department
standards for Food Service Employees.

VERY FLEXIBLE WITH HOURS AND AVAILIBILITY

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