Prep Cook at TAO Restaurant
Job Description:
ESSENTIAL FUNCTIONS
Maintains stock (restocks) cleans & organizes work area.
Prepares food according to procedures and standards; within allowable time guidelines.
Responds to all guests’ special requests.
Safely operates equipment (determined by position).
Practices proper & safe food handling, storage, receiving, stocking & rotating procedures.
ACCOUNTABILITIES
Requires speed, efficiency and attention to detail.
Knowledge of the goings-on of the back kitchen in receiving the organization of goods is necessary.
Keeping the back kitchen clean and organized while being able to efficiently work through the prep list.
Prep cooks are depended upon and work closely with the opening chefs and have an opportunity to gain a one-on-one professional relationship with their chefs and the opening managers.
Experience/Skills:
Lifts and carries sacks, boxes & product up to 50 lbs. from floor to above waist level, approximately 20 feet sometimes involving stairs.
Performs job at a continuously high pace, under pressure, while maintaining quality and speed standards.
Must be able to read, understand and communicate in English.
Interacts verbally with other line positions.
Works closely with other staff members, often in confined areas.
Flexible in performing other related tasks designated from the management.
Meets all SRO standards for safe food handling.
I have reviewed this job description and I understand all my job duties and responsibilities. I am able to perform the essential functions as outlined.
