Prep Cook
Georgia Blue Restaurant
- Southaven, MS
- $15.00-17.00 per hour
- Permanent
- Full-time
- 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
- 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
- None
- 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
- 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
- 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
- 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