Prep Cook - Twin Smokers BBQ - Legacy Ventures

Summary: A Prep Cook performs portioning and inventory control to prepare a variety of cold food including salads, garnishes and all ingredients requi...

Main Responsibilities, Required Knowledge, Skills and Abilities

 

Interpersonal Relationships: Establish and maintain constructive and cooperative working relationships with others. Participate in a team orientated work environment.

Customer Service: The Prep Cook must carefully prepare ingredients according to the exact recipe requirements so that food quality and presentation is maintained.

Communication: The Prep Cook must communicate in a professional manner with guests, coworkers and management. The Prep Cook must also be able to understand instructions, read written company memorandums and communicate when he or she needs more direction.

Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.

Problem Solving: Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.

Quality Control and Priority Assessment: Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.

Sales Techniques and Customer Influence: Must understand products, services and customer needs clearly.

Performing General Physical Activities: The Prep Cook must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials. Must exert well-paced mobility for periods of up to four hours in length. Must have the ability to lift pots, pans, etc. weighing up to 40 pounds and must possess finger dexterity to use small tools adeptly. Must follow instructions carefully.

Food Preparation & Production: Must know or quickly learn basic techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.

Analytical Skills: Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.

Technical Skills: Must have knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Flexibility: Must work overtime when needed and assist the workload of others.