Prep/Line Cook

Job Overview

Responsibilities

Cook Responsibilities

A cook's main job is to prepare and cook food to a high standard. This role requires speed, precision, and the ability to work in a fast-paced environment.

• Food Preparation: Prepare and cook menu items on the griddle and at other stations, following specific recipes and quality standards.
• Station Management: Set up and stock your station with all the necessary ingredients and equipment before service begins.
• Quality and Timeliness: Ensure all food is cooked to order, comes out correctly, and is delivered in a timely manner.
• Teamwork: Work closely with other cooks and kitchen staff to ensure a smooth flow of orders.
• Sanitation: Maintain a clean and organized work area and comply with all food safety and sanitation regulations.

Prep Cook Responsibilities

The prep cook is a crucial support role in the kitchen, ensuring that everything is ready for the cooks to use during busy periods.

• Ingredient Preparation: This is the primary duty. You would wash, chop, portion, and prepare all the necessary food items according to recipes.
• Stocking and Inventory: Assist with stocking and organizing the food supplies and keeping track of inventory.
• Kitchen Cleanliness: Maintain the cleanliness and order of the prep area and storage spaces.
• Support: Assist the line cooks as needed by providing prepped ingredients and helping to maintain their stations.

Skills

Essential Skills for a Cook

• Culinary Knowledge & Experience: You should have a solid understanding of basic cooking methods (like grilling, sautéing, etc.), and ideally, have some experience in a fast-paced breakfast or brunch environment.
• Speed and Accuracy: This is crucial. The job requires you to cook orders quickly and precisely, ensuring every dish meets the restaurant's standards.
• Teamwork & Communication: A kitchen is a team environment. You'll need to communicate effectively with other cooks and front-of-house staff to ensure orders run smoothly.
• Attention to Detail: Following recipes to the letter, portioning ingredients correctly, and presenting each dish well are all critical parts of the job.
• Adaptability: You'll need to be able to work multiple stations and handle a variety of tasks, from prepping ingredients to cleaning up.
• Food Safety: Knowledge of and adherence to all food safety and sanitation regulations is a must. Many restaurants prefer or require a ServSafe certification.

Benefits

• Discounted to free food
• Bonuses on performance and after one year
• Raises after one year
• Free to cheap uniforms
• Fun environment, great staff and team
• Holiday parties