PREP COOK JOB DESCRIPTION
JOB TITLE: Fish Butcher
REPORTS TO: Culinary Manager
PRIMARY OBJECTIVE: The primary objective of the Fish Butcher is ensuring that store designated product pars are met, and perfectly executed daily following standard restaurant recipes and safety policies. Special attention to quality and consistency is required. Butcher all fish used in the restaurant.
KEY RESPONSIBILITIES:
Communicates with culinary management and line cooks to ensure all necessary items are prepped and stocked for the shift
Follows recipes & guidelines to create food that is quality and consistent
Uses a variety of cooking utensils and equipment to prepare and prep a variety of food items
Follows safety & sanitation guidelines to reduce safety risks and cross contamination
Uses label date stickers and FIFO in food storage locations to promote safety and eliminate waste
Checks in food deliveries and places in designated storage locations
Stocks, maintains, and cleans the prep station before, during, and after shift
REQUIRED QUALIFICATIONS/CERTIFICATIONS:
Strong Communication Skills
Strong Organization Skills
Strong Time Management Skills
Good Listening Skills
Good Knife/Cooking Skills
Good Eye for Detail
Positive Attitude
MINIMUM REQUIREMENTS:
Must have reliable means of transportation
Must be able to read and understand recipe cards
Should have previous kitchen experience as a butcher in a high volume kitchen
Must have the ability to stand on feet for up to 8 hours per shift
Ability to lift heavy objects often