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Prep Cook

4 months ago

Milwaukee, United States TIER4 GROUP Full time
Job DescriptionJob Description

Title: Prep Cook

Location: Milwaukee, WI

Type: Onsite

Duration: May 2024 - August 2025

Perks: Competitive Rates, Benefits, free daily lunch



As a Prep Cook, you will work under the direction of the Restaurant Manager and coordinate with the Chef Team Leader or Ingredient Room Team Leader. Your primary responsibility will be to prepare cold salads and occasionally assist with hot vegetable preparations. You will work with complex recipes and assist with the prep needs for cafeteria and catering services.


Duties:

  • Prepare a variety of salads, condiments, and related menu items for cafeteria and catering services, including salads, condiments, fruit plates, vegetable plates, sliced meats, and sandwiches.
  • Review recipes and anticipate proper organization of work to ensure efficiency and food safety.
  • Make recommendations to adjust recipes as needed to improve the quality of the products.
  • Translate weights, measures, and volume as required to ensure consistency based on volume and other variables.
  • Assist chefs in food preparation as needed, which may include some hot food preparation.
  • Weigh, measure, cut, slice, and safely use a variety of equipment.
  • Adhere to the safest possible food handling practices, including thorough washing of produce, proper thawing of meats, sanitizing work surfaces, and thorough hand washing.
  • Maintain accurate and complete labeling and date marking of products to ensure freshness.
  • Maintain time and temperature records to minimize exposure of food to unsafe temperatures and minimize the risk of bacteria growth.
  • Operate and clean equipment following safety guidelines, including the use of Personal Protective Equipment (PPE).
  • Support the menu management process, following recipes, providing feedback for recipe improvements, and ensuring correct portions.
  • Monitor usage reports and inventory food storage areas.
  • Organize product distribution for use at various points of service, including other kitchen areas, salad bar, serving stations, and catered events.
  • Deliver on Restaurant Hospitality standards, communicate with customers and servers, and provide information regarding the menu, preparation methods, and services.
  • Respond to customer questions or concerns with the approach of immediate resolution or corrective action.
  • Maintain professional communication with all stakeholders in compliance with Restaurant Division Professional Conduct Expectations.
  • Adjust work location tasks or assignments throughout the day to accommodate changes in business needs, customer demands, staffing changes, or as directed by the manager or team leader.


Requirements:

  • High school diploma or equivalent.
  • Minimum of three years of food production experience.
  • Demonstrated knowledge of and regular compliance with safe food handling standards.
  • Solid knowledge of weights and measures, and the ability to read, interpret, and translate recipes.
  • High degree of personal initiative and motivation.
  • Ability to work as part of a team and maintain a high level of organization while working quickly and productively.
  • Ability to perform the essential physical requirements of the job.


Equipment Used:

  • Slicers
  • Mixers
  • Steam jacketed kettles
  • Ovens
  • Carts
  • Griddles
  • Fryers
  • Steam tables
  • Choppers