Prep Cook

Knowledge of all basic cooking methods including preparation of stocks, sauces, cold sauces and as well as all preparation of meats, vegetables and fruits. Ability to physically self
- demonstrate culinary techniques, i. e., cutting, cooking principles, plate presentation, safety and sanitation practices. Responsible for cleaning, washing and sanitizing the vegetables and meat required for cooking. Responsible for storing and serving food with consistent quality following Standard Operating Procedures and Food Safety procedures. Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Proper usage and handling of various kitchen machinery to include; slicers, grinders, mixers, and other kitchen related equipment. Weighs, measures, and mixes ingredients according to recipe or personal judgment, using various kitchen utensils and equipment.
Able to speak, read, write, and understand the primary language(s) used in the workplace. Good communication skills, both verbal and written. Able to learn and perform all essential job functions accurately and safely. Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests. Auditory and visual abilities to observe and detect signs of emergency situations.