Prep Cook

YONAH CAPITAL•Rome, GA

14d•$12 - $14

About The Position

The Prep Cook prepares food using established production procedures and systems while maintaining sanitation, food-safety, and cleanliness standards. The role includes preparing and serving food according to standard recipes and special diet orders, coordinating production with meal service hours, checking food temperatures, maintaining production records, and keeping food-preparation equipment and work areas clean. It also includes dishwashing and general cleaning duties, such as cleaning cookware and utensils, maintaining the dishwashing area, removing trash, and cleaning kitchen and restroom areas. The position supports guest satisfaction through courteous, professional service and compliance with company, department, and brand standards. Flexible scheduling, including evenings, weekends, and holidays, is required. No supervisory responsibilities are assigned.

Requirements

Ability to read and comprehend chemical labels.
Experience working in a commercial kitchen.
Ability to perform the essential functions satisfactorily, with reasonable accommodations where applicable.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Ability to effectively interact with guests or associates in a friendly and positive manner, listen to concerns, demonstrate empathy, and provide proactive solutions.
Basic mathematical and calculator skills.
Excellent interpersonal communication skills.
Analytical and problem-solving expertise.
Ability to communicate information in an organized and coherent manner.
Ability to maintain a clean and neat appearance and wear the required uniform or business attire and name tag in public areas.

Responsibilities

Sort, rinse, wash, and sanitize dishes, glassware, tableware, cooking utensils, pots, pans, and trays using machine and manual methods.
Sort and stack clean dishes, rewash soiled dishes, and carry clean dishes to the cook line or storage areas.
Change dish machine water hourly and notify a manager if wash or rinse cycle temperatures fall below safety standards.
Set up and break down the dishwashing area; assemble and disassemble the dish machine; fill and empty soak tubs with cleaning or sanitizing solutions.
Maintain a clean and safe dishwashing area by cleaning mats, sweeping and mopping floors, wiping up spills, and removing trash and garbage.
Sweep trash from the exterior of the restaurant and around the garbage dumpster, and conduct general restaurant and restroom cleaning as directed.
Prepare food using established production procedures and systems, standard recipes, and special diet orders.
Set up the steam table and serve, or ensure proper serving of, food for the tray line or dining room.
Plan food production around meal service hours to preserve food quality, temperature, and appearance.
Apportion food for serving and maintain daily production records.
Follow sanitation, personal hygiene, food-handling, and health standards; store food safely and mark it with the date and item.
Complete food temperature checks before service.
Keep work areas neat and clean and clean and maintain food-preparation equipment.
Report equipment repair and maintenance needs to a supervisor.
Provide courteous, professional service and take steps to ensure guest satisfaction.
Comply with company, department, and brand standards and complete required training.
Maintain a clean, neat appearance and wear the complete uniform or business attire and a name tag in public areas.
Perform other duties as directed by the supervisor.