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Prep Cook
3 months ago
Our Prep Cook's primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. The Prep Cook is engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. The Prep Cook follows and ensures compliance with food safety handling policies and maintains an organized and hygienic work area, including personal hygiene procedures. The Prep Cook must be thoroughly familiar with Lawry's appearance standards, safety procedures and the overall operation of our kitchen.
ESSENTIAL FUNCTIONS
- Consistently and sufficiently meet Lawry's standards, providing and exuding quality, and professionalism; and conducts himself or herself in accordance with Lawry's Code of Ethics.
- Comply with all of Lawry's employment related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness or absence; and behavior consistent with the company's desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
- Respects and maintains Company property and assets.
- Adheres to Lawry's Carvery uniform and appearance standards.
- Maintains proper food handling and sanitation standards.
- Demonstrates safe work habits, particularly in relation to knife handling.
- Maintains a safe workplace by keeping work and dining areas clean and free of debris and hazards.
- Check in all food deliveries by looking at invoice and checking off items as doing a physical check of in-coming product delivery.
- Stock merchandise to dry storage area and other locations from deliveries.
- Check in laundry products and verify invoices.
- Prepare Yorkshire batter from a current recipe.
- Prepare co-worker food, taking direction from Chef/Sous Chef.
- Prepare au jus mix recipe from current recipe file.
- Prepare gravy for mashed potatoes form current recipe file.
- Prepare salad by chopping and portioning out baskets with proper amount of lettucs.
- Turn on ovens to the correct temperature for preparing prime rib.
- Read procedure order and call the order into the produce company correctly.
- Bake Lawry's homemade bread from current recipe file.
- Inventory current dairy products and help put together a dairy order of items needed.
- Prepare prime rib reheats from night before by following current procedures.
- Trim fat from outside top of prime ribs.
- Repan more ribs for potential need of more products during the night.
- Assist Chef/Sous Chef in preparing appetizer for special dinners.
- Peel potatoes and prepare product for mashed potatoes.
- Make mashed potatoes from approved recipe.
- Peel fresh beets and put through grinder for proper portioning.
- Operates all cooking and preparation equipment safely and per manufacturer's directions.
- Unpacks, inspects, stores and rotates food items in accordance with established procedures, i.e. "FIFO" (first in, first out)
- Keeps tools, cutlery, machines and cooking equipment in good working order.
- Operates the Posi ordering system efficiently.
- Works efficiently, accurately and quickly to expedite the guests' food orders.
- Contributes to meeting unit food cost goals through portion and waste control.
- Assists other co-workers and departments with their duties as needed to ensure guest satisfaction.
- Express and exchange ideas in spoken and written English in an average manner
- Demonstrate knowledge of Lawry's Restaurants, including family history, locations, service and meal hours, and frequent diner benefits.
- Demonstrate effective teamwork and cooperation with co-workers, management, vendors and/or suppliers.
- Be dressed in a clean, designated uniform and acceptable footwear, ready to begin at start of all scheduled shifts, and work until the end of scheduled shifts, unless authorized by management for approved shift or work schedule change.
- From time to time, assumes other co-worker's duties during off-peak hours when staff is reduced
- Attend all mandatory co-worker meetings, training, informational and education sessions.
- Reports all damaged or malfunctioning fixtures and equipment to the Manager on duty promptly.
- Reports all accidents or unsafe conditions to the Manager on duty immediately.
- Shows confidence, energy, and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor.
- Satisfactory physical and mental health to perform the requirement of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
- Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
- Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 100 lbs. and exert up to 150 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
- Be available and willing to work all scheduled shifts within the priority scheduling and seniority systems as established at each location, including working weekends and holidays.
- Capable of communicating with others, able to express and exchange ideas in spoken and written English in an average manner.
- Basic math proficiency.
- Able to wear required uniform.
- Able to listen and follow instructions carefully.
- Capable of following basic recipes.
- Must have reliable transportation.
Experience:
At least one (1) year of previous experience as a Prep Cook in a high-end dinning establishment is required. Must be able to read scales.
Licenses/Certifications:
Current Local/State Food Handler's Training Certifications as required
Computer Skills: Basic familiarity with computers and calculators.
Education: High school diploma or GED preferred.Some college or culinary education beneficial.
Salary Range: $17-$19/hour
