Prep/Pantry Cook FT (Employee Dining Room)

About the position

Under general direction from the Sous Chef, responsible for maintaining an efficient restaurant operation by assisting Sous Chef and Cooks to ensure quality food preparation in accordance with production requirements and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Responsibilities

• Responsible for setting up and maintaining their assigned station according to daily prep sheets, food safety, sanitation standards, and keeping kitchen area free of hazards.
• Cleans and sanitizes stove, oven, utensils and food preparation surfaces.
• Washes and peels vegetables; prepares poultry and meats; stirs and strains soups and sauces, weights and measures foods according to production schedules.
• Distributes food and supplies as needed to ensure an efficient kitchen operation according to established production schedules.
• Ensures product rotation using first-in-first-out (FIFO) methodology; checks walk-in refrigeration units, shelves new product and makes sure old product is utilized first.
• Operates food preparation machinery including slicers, mincers, mixers, can openers, fryers, and ovens in a safe manner.
• Ensures proper storage of frozen and fresh food items and thawing of frozen food; ensures items are properly labeled.
• Reports any equipment malfunction to Restaurant Manager in a timely manner to ensure a safe working environment.
• Performs all work duties as assigned or requested by Supervisor and/or performs the duties of a busser/dishwasher as requested.
• Attends and participates in regularly scheduled staff meetings.
• Follows guidelines regarding health, safety and customer service according to established policies and procedures.
• Contributes to a team effort and accomplishes related results as required.
• Ensure food is prepared in accordance with ServeSafe and other regulatory standards.
• Ensure food prepared meets standards and specifications utilizing correct portion measurements as stated in recipes.
• Responsible for respectful and effective communication at all times.
• Must perform daily inventory of all items specified on prep sheets.
• Responsible for maintaining cleanliness, organization of kitchen area and assigned workstation.
• Performs other duties as required.

Requirements

• High School Diploma or GED is required unless waived by Human Resources Management.
• Previous food preparation and cooking experience preferred.
• Basic knife skills, entry-level knowledge of food safety and general use of kitchen equipment preferred.
• ServSafe certification preferred.
• Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.