Prep Cook

THE VIG CHICAGO LLC•Chicago, IL

22d•Onsite

About The Position

The Prep Cook is responsible for following the prep list created by chefs to plan duties, labeling and stocking ingredients, preparing a variety of food items and ingredients, and adhering to portioning controls and food safety standards. This role involves basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, and utilizing various kitchen equipment. The Prep Cook must maintain an organized, clean, and sanitary kitchen, ensure proper storage of utensils and equipment, and communicate any issues to the kitchen manager. Compliance with nutrition, sanitation, and allergen guidelines, as well as company policies, is essential. The position also requires attending scheduled meetings and performing other assigned kitchen duties.

Requirements

Proven experience as Prep Cook
Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction
Ability to read English in order to execute standard recipes and prep lists accurately
Perform more than one task at a time, calmly and effectively in and busy and stressful work environment
Think proactively about upcoming tasks to improve efficiency and consolidate movements
Work in a confined, crowded space of variable noise and temperature levels
Be able to reach, bend, stoop as well as lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds
Knowledge of health and safety rules in a kitchen
Knowledge of volume/weight measures, measuring tools, and the utilization of those tools to accurately follow recipes
Manual dexterity able to operate cutting tools and kitchen utensils
Safely and effectively use and operate all necessary tools and equipment
Be able to stand and walk with a fast pace for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces
A team player with good communication skills
Patient with an ability to stay positive under pressure
Healthy physical condition and endurance along with commonly accepted hygiene and grooming habits
Obtain and present evidence of completion of a Food Handler’s Safety Program that is accepted by the City of Chicago and the State of Illinois

Responsibilities

Follow the prep list created by chefs to plan duties
Label and stock all ingredients, materials, prepared products so they are organized and easily accessible
Prepare a variety of food items and ingredients by washing and chopping vegetable, cutting proteins, etc. according to prescribed recipes and/or special requests
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards
Read and use a thermometer correctly and efficiently
Use standard recipes for preparation and portioning of all products, portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications
Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment
Be proficient in the use and operation of all necessary tools and equipment
Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, participating in cleaning projects
Ensure all utensils, tools, and equipment are stored properly
Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions
Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing
Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook
Perform other kitchen duties assigned as needed
Attends all scheduled employee meeting and brings suggestions for improvement