Prep Cook

The role of a prep cook is to prepare food to the exact specifications of the chef, Georgia Blue, and our guests. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food, and overall dining experience. As a prep cook at Georgia Blue, you will be responsible for accurately and efficiently cutting meat, chopping vegetables, preparing soups, desserts, and sauces; putting together entrees and any other food products that are needed. You will also be expected to prepare, portion, and label food prior to being cooked. You will be responsible for cleanliness on the prep line and in the cooler. Side work and other cleaning duties must also be performed before, during, and after each shift. General Responsibilities Food preparation, chopping vegetables, cutting meat, making sauces, desserts, and any other food items that are needed daily.Prepares all food items as directed in a sanitary and timely mannerFollows recipes, portion controls, and presentation specifications as set by Georgia BlueRestocks all items as needed throughout the shift to assure a smooth service periodAssumes 100% responsibility for quality of products servedMaintains a clean and sanitary workstation including tables, shelves, grills, broilers, fryers, sauté burners, ovens, flat top range, and refrigeration equipment while practicing exceptional safety, sanitation, and organizational skillsPrepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and/or marinatingHandle, store, label, date, and rotate all products properlyStrive to learn to improve cooking skills and expand knowledge about food products and techniquesAssist with the cleaning, sanitation, and organization of the kitchen, walk-in cooler, and all storage areas.Has understanding and knowledge of how to properly use and maintain all equipment in the kitchenClose the prep area properly and follow the closing checklist for kitchen stationsAttend all scheduled employee meetings and bring suggestions for improvementPerforms additional responsibilities as requested by the Chef, Sous Chef, Kitchen Manager, or General Manager at any time.Must have adequate transportation to and from work. Arrive 10 minutes prior to assigned shift in order to be ready to work at your scheduled timeJob Qualifications Education:High school diploma or equivalent preferredMust be 16 years of ageExperience/Knowledge:Some kitchen experience is helpful, but not requiredMust be able to communicate clearly with managers, kitchen and dining room personnelMust be able to speak, read and understand basic cooking directionsMust be able to follow printed recipes and plate specificationsBasic understanding of professional cooking and knife-handling skillsUnderstanding and knowledge of safety, sanitation, and food handling proceduresManagement Activities NoneDiscretion/Independent JudgmentAs a Prep Cook, you will be expected to work with Associates to ensure satisfaction. A prep cook will have to take initiative and get creative in resolving challenges and involve a manager only when previous methods have been unsuccessful.Skills/Aptitude:Professional communication skills are requiredAdjusts to high-pressure situations and is open to changeAbility to take directionAbility to work in a team environmentAbility to work calmly and effectively under pressureMust have problem-solving abilities, be self-motivated and organizedCommitment to quality service, and food and beverage knowledgeMust be able to work nights, weekends, and some holidaysPhysical Requirements Able to speak and hearClose vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focusBe able to work in a standing position for long periods of time (up to 8 hours)Constant standing with some walkingBe able to reach, bend, stoop, and frequently lift up to 40 pounds and occasionally lift/move 50 poundsContinual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skillsWorking Conditions Generally in an indoor settingVarying schedule to include evenings, weekends, holidays, and extended hoursSome exposure to smoke, steam, high temperature, and humidityMay work near toxic/caustic chemicals and with fumes or airborne particles.The noise level in the work environment is usually moderate to loudAppearance/Uniform StandardChef pants or black pants with a Georgia Blue shirt or chef coat, Georgia Blue hat or hair net, black socks, and closed-toed black slip-resistant shoes.Facial hair must be well groomed and kept to a minimumHair long enough to touch the shoulder must be pulled back and restrainedWe will supply aprons which must be worn throughout the shift and changed when soiled