Job description

PREP COOK I JOB DESCRIPTION

Job Class: Non-exempt Reports To: Kitchen Manager, General Manager & Owner

Job Summary: Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List..

Essential Functions and Responsibilities:NOTE: Nexus Brewery unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following:

• Assist cooks in preparation and service of various foods in assigned work situations including salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Handle food in a manner that is consistent with local health department guidelines.
• Follow safety regulations, reporting injuries or any unsafe conditions.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Complies with company policies, established sanitation standards, personal hygiene, and health standards.
• Observes proper food preparation and handling techniques.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Promptly reports equipment and food quality problems to Kitchen Manager.
• Inform Kitchen Manager immediately of product shortages.
• Uses our Standard Recipe Card, proper measurements and conversions for preparing all products. Stores food properly and safely by marking dates and items and rotating stock.
• Reports necessary equipment repair and maintenance.
• Complete food temperature checks before service.
• Operate dish washing equipment as needed.
• Assist on line as needed.
• Perform other duties as assigned.

Required Qualifications (includes education, skills and experience): T_he requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions._

• Some high school
• A minimum of 1 year of experience as a line cook
• Excellent communication skills (verbally interacts with management, servers, team members and guests)
• Knowledge of workplace safety procedures
• Ability to read and write
• Must pass a criminal background check

Needed Attributes:

• Dependable, multi-task, personal leadership, good communication
• Able to work with a diverse group of people; team player
• Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines

Job Types: Full-time, Part-time

Pay: From $16.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Weekend availability

Work Location: In person

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