Prep Cook

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Prep Cook-NC

Title Description:

Prep Cook

FLSA Status:

Non-Exempt

Reports To:

Sup, F&B Kitchen-NC

Supervises:

Approved Date:

1/17/2024 1:12:14 PM

Date Last Edited:

1/17/2024 12:59:32 PM

Locations:

NC Mills River

Function:

Food and Beverage

Business Entity:

Mills River Food&Beverage

Cost Center:

F&B Kitchen

Employee Type:

Full Time; Part Time

Age Requirement:

18+

Employee Supervisory Classification:

POSITION SUMMARY

The Prep Cook is a member of the kitchen team, who will work closely with all other positions in the Back of the House operations to receive, prep, and organize food in order to maintain proper BOH operations for the continuity of the guest experience. In addition to the normal daily duties, at times, the Prep Cook will be assigned roles in the dish area or kitchen line to assist with operations as needed. 

The Prep Cook, who reports to the BOH Supervisor Team, operates grills, fryers, broilers, mixers, ovens, and other kitchen cooking equipment to prep food according to the recipe.

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Prepare raw and ready-to-eat foods, in accordance to standardized recipes approved only by Executive Chef or General Manager

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Prep cooks will be cross trained to support operations in our dish room and kitchen line

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Maintain prepped food levels as directed by the supervisor on duty

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Ensure all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition

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Receive, organize, and rotate orders and food products throughout the week to ensure highest quality and freshness

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Actively participate in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge

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May be assigned additional work within the restaurant operation as needed

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Follow and enforces all local/state/federal laws and regulations pertaining to FDA and Health Code guidelines

0%

QUALIFICATIONS

6 months

experience in the food industry

X

6 months

prep, line cook, or equivalent experience in the food service industry

X

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A pattern of regular, prompt, dependable attendance required

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Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests

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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes

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Exceptional communication and the ability to work effectively as part of a team

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Strong knowledge of food product and cooking methods

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Ability to expand and convert recipes to achieve different

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Proficient in basic knife and butchering skills

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Strong attention to detail

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Basic computer literacy skills

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Rarely
• Walking - Frequently
• Standing - Constantly
• Bending (Waist) - Frequently
• Bending (Neck) - Frequently
• Lifting - Occasionally (50)
• Carrying - Frequently (50)
• Pushing - Occasionally (100)
• Pulling - Occasionally (100)
• Squatting - Occasionally
• Kneeling - Occasionally
• Twisting (Waist) - Occasionally
• Twisting (Neck) - Occasionally
• Grasping - Constantly
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motion - Constantly

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Constantly
• Outdoors - Occasionally
• Humid - Occasionally
• Work near toxic or caustic chemicals - Occasionally
• Exposure to fumes & airborne particles - Frequently
• Exposure to extreme cold - Rarely
• Exposure to extreme heat - Rarely
• Exposure to wet environments - Rarely
• Extreme changes in temperature - Occasionally
• Work near loud noises - Occasionally
• Work near moving mechanical parts - Occasionally

The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.