Job Summary:

Primary responsibility is to ensure the proper preparing and cooking of food to be served with proper assembly and spec recipe presentation.

Duties / Responsibilities/ Job requirements:

• Ability to accurately read recipes and correctly prepare all prep items per the companies spec recipe within an acceptable time range.
• Ability to promptly inform all Managers of any food quality issues, as per the company and health code specs.
• Working knowledge of all food recipes and specs to ensure quality assurance of all food products.
• Working knowledge and consistent focus on food safety standards.
• Ability to promptly inform all Managers of any significant issues, especially food safety concerns or subpar food products.
• Ability to maintain a favorable working relationship and the ability to communicate clearly and respond promptly to the needs of guests, managers and employees.
• Ability to maintain a calm demeanor in a fast paced, high intensity environment.
• Adheres to all company rules and policies as described in the staff handbook.
• Ensures a safe working environment to reduce the risk of food borne illnesses, injury and accidents.
• Constantly maintain the dish, cook and expo line in a clean and sanitary manner.
• Maintain personal health and sanitation standards at all times.
• Ability to stock and restock items as needed or when new delivers arrive.
• Completes all job responsibilities in a timely and effective manner.
• Performs all other duties and responsibilities as required or requested.

Reporting Relationship:

Kitchen Manager, Manager on duty, General Manager, Divisional Manager

Compensation

The Prep position will be compensated as a BOH position and reflect on the labor report for the BOH. All BOH positions are paid at minimum wage rate or higher and are not tipped out. Pay rates for the prep position should be discussed by the General Manager before acceptance of this job description.

Physical Requirements

• The Prep position might include the ability to withstand frequent exposure to high and low temperatures, smoke, and steam. There is also frequent contact with sanitary latex gloves, sanitation solutions, all food products to include, but not limited to: meats, poultry, seafood, shellfish, dairy and produce items.
• While performing the duties of this job, the employee is regularly required to stand for periods of time up to 10 - 12 hours in a shift and have to ability to be able to stoop, bend, reach, carry, push and lift up to 75 pounds. The prep person must have good flexibility and be able to perform repetitive motion of the wrists, hands and fingers. Must be able to perform all job duties on wood, tile, concrete and/or sand surfaces.

Special Requirements

A Florida Food Safety Certification is required within 30 days of being hired.

Summary

This job description is a summary of duties and is not designed to contain an exclusive listing of duties or responsibilities that are required. The prep job description and duties may change at any time with or without notice. By signing below, you should understand that a job description is not a contract; is neither complete nor permanent; it can be modified at any time. Also, at the request of management, any employee may be asked and expected to perform additional duties, responsibilities or projects with or without notice. Employee's signature below constitutes the employee's understanding of the requirements, essential functions and duties of the prep position.