Position: Prep Cook Reports To: Restaurant Management Summary of Position: 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. Duties & Responsibilities: • 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. • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. • Portions food products prior to cooking according to standard portion sizes and recipe specifications. • 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 • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. • Attends all scheduled employee meetings and brings suggestions for improvement • Promptly reports equipment and food quality problems to Kitchen Manager. • Inform Kitchen Manager immediately of product shortages. • Uses our Standard Recipe Card for preparing all products. Does not rely on own memory or that of other employees. • Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: • A minimum of 1 year of experience in kitchen preparation and cooking. • At least 6 months experience in a similar capacity. • Must be able to communicate clearly with managers and kitchen personnel. • Be able to reach, bend, stoop and frequently lift up to 40 pounds. • Be able to work in a standing position for long periods of time (up to 5 hours).