Prep Cook - Plaza

Fiorella's Jack Stack BBQ•Kansas City, KS

13d•Onsite

About The Position

Responsible for production of superior quality hot and cold foods and salads in a manner consistent with restaurant standards, procedures, and recipe specifications. Assists in ensuring proper rotation and preservation of food to minimize loss. Maintains organization, cleanliness and sanitation of work areas and equipment.

Requirements

Must be at least 18 years of age.
Ability to compute basic mathematical calculations.
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize and follow through.
Ability to be a clear thinker, remain clam and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timeliness for guests’ food orders.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to serving line.
Ability to work in hot, noisy, and sometimes close environment.
Ability to work with all products and ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to operate, clean and maintain all equipment required in job function.
Ability to comprehend and follow recipes.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.
Ability to work in a fast-paced environment.
Able to stand or walk constantly, 100% of shift
Able to lift up to 50 pounds, bend, lift, push and pull materials throughout shift

Responsibilities

Completes opening duties according to restaurant standards.
Prepares prep items following recipes and yield guides, according to departmental standards.
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
Kitchen maintenance and up-keep tasks, such as stocking, rotating, emptying trash, and setting up pre-wash station.
Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely.
Inspects the cleanliness and organization of the prep area and workstations; rectifies any deficiencies. Maintains throughout the shift.
Assists other team members in completing their assigned duties and tasks.
Minimizes waste and maintain controls to attain forecasted food cost.
Breaks down workstation and completes closing duties according to standards.
Maintains and strictly abides by sanitation/health regulations and storage procedures.
Adheres to appearance and uniform standards.
Adheres to all restaurant standards, policies, and procedures.
Additional duties may be assigned as the needs arise.