SUMMARY The Prep Cook prepares raw product to be used by the restaurant staff in the preparation of entrees, appetizers and side items.

Reports To: Restaurant Manager

SPECIFIC RESPONSIBILITIES

Sets up work area, equipment and utensils.

Reads prep list for the day's assignments.

Prepares prep list items according to recipe book.

Maintains safety and sanitation standards at all times.

Covers, labels, dates and stores prepared products.

Rotates products according to FIFO principle.

Maintains high standards of personal hygiene in compliance with local health ordinances.

Cleans work area, stores utensil, disassembles and cleans equipment.

On occasion, the Prep Cook will need to work in the dish machine area and operate the dish machine.

Follows all health, safety, sanitation and security standards.

Performs other duties as assigned by the supervisor.

PERSONAL APPEARANCE The Prep Cook must be well groomed and neatly dressed in a clean uniform. See employee handbook for a complete description of the dress code for the back or the house employee.

ESSENTIAL FUNCTIONS

Physical Actions: The Prep Cook will be required to engage in the following physical action for up to an eight-hour shift:

55% Standing

5% Walking

15% Carrying

10% Lifting

5% Reaching

10% Cleaning

The Prep Cook will be required to lift up to 50 pounds. The Prep Cook works extensively with knives, and mechanized cutting and slicing equipment. The Prep Cook's hands are submerged in water for extended periods.

Environmental Exposure: The Prep Cook is exposed to heat, moisture, smoke and cleaning chemicals used in the kitchen.

BENEFITS/PERKS

Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD)

401(k) retirement plan

Paid sick leave

Employee Assistance Plan

A dynamic and energetic work atmosphere

Career development