Prep Cooks are cross trained as Dishwashers. Dishwashers are organized, efficient and provide clean and safe dishes and small wares for restaurant operations. The dish room is kept clean at all times and strict sanitation requirements are followed.

Essential Functions:

• Sets up station according to restaurant guidelines.
• Prepares food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Ability to safely operate a commercial dish machine
• Ability to manage safe use of chemicals for cleaning and sanitizing
• Ability to re-stock and move effortlessly between active cook lines
• Cleaning and organizing duties are completed accurately and on time
• Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time.

Qualifications

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• 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.

General Physical Demands for the Position:

• Cooks/ Dishwashers will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.

Benefits:

• Flexible schedules, Benefits (Dental and Vision) offered after 90 days (Health - average 30 hours/week)
• Meal discounts: 40% off employee meal plus three other people
• Opportunities for advancement - promoted within the company i.e. General Managers, Assistant Manager, Kitchen Managers, Hourly Manager, servers/bartenders
• Pay - Bi-weekly pay period (every other Thursday), and pay raises are 90 days from hire date and six months thereafter.
• HOLIDAYS: Closed for Easter, Thanksgiving and Christmas