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 manner
• Follows recipes, portion controls, and presentation specifications as set by Georgia Blue
• Restocks all items as needed throughout the shift to assure a smooth service period
• Assumes 100% responsibility for quality of products served
• Maintains 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 skills
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating
• Handle, store, label, date, and rotate all products properly
• Strive to learn to improve cooking skills and expand knowledge about food products and techniques
• Assist 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 kitchen
• Close the prep area properly and follow the closing checklist for kitchen stations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Performs 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 time

Job Qualifications

Education:

High school diploma or equivalent preferred

Must be 16 years of age

Experience/Knowledge:

• Some kitchen experience is helpful, but not required
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Must be able to speak, read and understand basic cooking directions
• Must be able to follow printed recipes and plate specifications
• Basic understanding of professional cooking and knife-handling skills
• Understanding and knowledge of safety, sanitation, and food handling procedures

Management Activities

• None

Discretion/Independent Judgment

As 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 required
• Adjusts to high-pressure situations and is open to change
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem-solving abilities, be self-motivated and organized
• Commitment to quality service, and food and beverage knowledge
• Must be able to work nights, weekends, and some holidays

Physical Requirements

• Able to speak and hear
• Close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Constant standing with some walking
• Be able to reach, bend, stoop, and frequently lift up to 40 pounds and occasionally lift/move 50 pounds
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Working Conditions

• Generally in an indoor setting
• Varying schedule to include evenings, weekends, holidays, and extended hours
• Some exposure to smoke, steam, high temperature, and humidity
• May work near toxic/caustic chemicals and with fumes or airborne particles.
• The noise level in the work environment is usually moderate to loud

Appearance/Uniform Standard

• Chef 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 minimum
• Hair long enough to touch the shoulder must be pulled back and restrained

We will supply aprons which must be worn throughout the shift and changed when soiled