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Job Description:
Job Title: Prep Cook.

Reports to: Sous Chef / Restaurant Manager.

Job Summary:
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Activities and Responsibilities:

Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: “Great food, great service, and great production by associates imbued with pride and enthusiasm.”
Show up to your scheduled shift on time and in proper uniform.
Refer to Daily Prep List at the start of each shift for assigned duties.
Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Clean and sanitize work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Store food in designated containers and storage areas to prevent spoilage.
Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
Weigh or measure ingredients accurately and according to recipes.
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Remove trash and clean kitchen garbage containers.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Assist on the main line when needed.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Use manual or electric appliances to clean, peel, slice, and trim foods.
Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
Make special dressings and sauces as condiments for sandwiches.
Stir and strain soups and sauces.
Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
Complete opening and closing checklists and assists others in opening and closing the kitchen.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Keep records of the quantities of food used.
Load dishes, glasses, and tableware into dishwashing machines.
Distribute food servers to serve to customers.
Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
Stock cupboards and refrigerators, and tend salad bars
Stock cutlery, napkins, food, and other items as needed to assist operation.
Package take-out foods or serve food to customers.
Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
Assist in cleaning dining area when needed and sweep and mop kitchen floor.
Any and all other reasonable tasks assigned to you by your supervisor or manager.

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