Prep Cook

Village-inn•Rio Rancho, NM

About The Position

Prep Cooks perform food preparation, cooking, and cleaning tasks to help the kitchen efficiently prepare and deliver dishes. The role involves preparing ingredients for the cookline, following recipes and menu specifications, maintaining food quality and portion standards, and keeping kitchen and storage areas clean and organized. Prep Cooks follow safe food-handling, sanitation, and health department procedures while communicating courteously with guests, coworkers, and management. The position also includes opening or closing duties and other assigned tasks. The job requires frequent movement throughout the workplace and use of hands and arms to handle tools, reach, and perform kitchen tasks. Employees may occasionally lift or move up to 75 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Requirements

Must be at least 18 years old to operate equipment.
Must be able to follow menu specifications and recipes, read tickets, and maintain an organized and sanitary work area.
Must be able to follow directions and work in a fast-paced, high-pressure, customer-responsive environment.
Must be able to work in a team environment and communicate with coworkers and management.
Must use sound judgment in day-to-day decisions consistent with the company’s vision, values, and culture.
Must successfully complete the required training program, including videos, on-the-job checklists, and written quizzes.

Nice To Haves

At least six months of related experience is preferred.

Responsibilities

Label and stock ingredients on accessible shelves.
Wash, chop, and sort fruits, vegetables, meats, and other ingredients.
Measure seasonings and other cooking ingredients; parboil food, reduce sauces, and begin preparation of dishes.
Prepare ingredients to cookline par levels, including mixing sauces and batters, chopping vegetables, and portioning meat.
Bake and finish pies with whipped cream and other toppings according to company specifications.
Clean and organize the prep area, walk-in refrigerator, walk-in freezer, and dry storage throughout the shift.
Use appropriate kitchen tools and utensils to control food costs and minimize waste.
Rotate products using first-in, first-out procedures and follow shelf-life and dating standards.
Follow menu specifications, recipes, safe food-handling procedures, and health department requirements.
Wash and sanitize cutting boards and countertops between tasks; clean dishes and cookware, remove garbage, clean floors, and perform backup dish-machine duties.
Assist management with proper storage of food items and supplies and track ingredient inventory to support resupply orders.
Complete opening and/or closing duties and perform other assigned duties.
Communicate courteously and respectfully with management, coworkers, and guests, including acknowledging guests according to the company’s five-foot rule.
Meet company standards for appearance, grooming, security, and sanitation, including arriving in clean clothing and non-slip shoes.