Restaurant and Bakery Prep Cook

KRMM hospitality•Austin, MN

10d

About The Position

Prepares menu items according to company policies, procedures, programs, and performance standards. Helps maintain food costs and kitchen cleanliness, and performs duties to maximize guest satisfaction and the quality of the work environment as directed by the Kitchen Manager or Manager on Duty. The role also supports team members and front-of-house staff as needed. Basic sanitation, safety, and customer-service skills can be taught through in-house training; no prior experience is required. The position requires extensive standing and walking, work in a kitchen environment with exposure to heat, steam, smoke, cold, and cleaning chemicals, and the ability to handle food and kitchen equipment. The employee receives direction and training from the Kitchen Manager or Manager on Duty. This position description is not exhaustive, and other duties may be assigned as required.

Requirements

No prior experience required.
Ability to read, write, and perform addition and subtraction calculations.
Ability to communicate clearly.
Time-management skills.
Ability to work irregular hours under pressure and stress during busy periods.
Ability to stand and walk extensively, for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to reach heights of approximately 6 feet and depths of 2 ½ to 3 feet; bend, reach, and move with a high level of mobility and flexibility in the space provided.
Ability to control and use fingers to write, slice, chop, and operate equipment.
Ability to fit through openings 30 inches wide.
Ability to carry trays of food products weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to work with exposure to heat, steam, smoke, cold, and dish and cleaning chemicals.

Responsibilities

Prepare menu and prep items according to recipes, guest requests, company procedures, and food-safety and sanitation standards.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Stock and rotate products on the line to ensure they meet shelf-life standards; use FIFO practices.
Portion and prepare food products according to recipes and company standards to help control food costs.
Maintain cleanliness in the kitchen, prep areas, coolers, and storage areas; conduct line sweeps and clean as you go.
Follow food-handling, rotation, storage, safety, OSHA, and health department requirements.
Clean equipment on the line and other areas as directed by the Kitchen Manager or Manager on Duty.
Identify and correct system breakdowns that could affect guest satisfaction; communicate product or service deficiencies, equipment issues, and safety problems to managers and coworkers.
Keep the General Manager and Manager on Duty informed of problems or issues and propose alternative solutions for consideration.
Assist the dishwasher with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service through communication and cooperation with front-of-house staff.