Salt Creek Grille is a classic American grille featuring fabulous culinary fare, distinctive wines, live entertainment and spectacular locations on the West and East Coast that boast a casual, warm ambiance and a loyal team of hospitality professionals. All restaurants create a seamless dining experience for guests. Each restaurant at Salt Creek Grille welcomes guests with genuine hospitality and a commitment to the local community.

Prep station

The primary function of the prep station is to prepare and maintain the quality of all the products in accordance with Salt Creek Grille standards. The prep station will be responsible for producing products in a timely manner.

The prep cooks must work together with the Chef to get all necessary prep finished before opening. The A.M. prep cook will be responsible for prepping the dinner products, dessert station, and dish-washing. The P.M. prep cook will be responsible for prepping for the lunch shift the following day, dessert station and dish-washing.

Responsibilities

1) Go through daily prep, sheet to see what is needed

2) Always follow all recipes

3) Put away any incoming products in the proper places right away

4) Set up and organize the kitchen

5) Maintain all par levels on all sauces, stocks, dressings, and condiments

6) Clean, always organize and maintain the prep kitchen

7) Rotate all products, old front new back

8) The walk-in cooler needs to be clean and always organized

9) All portioned items need to be exact weight, size, and taste must look appealing to the eye

Set up

• Need to set up all cutting boards
• All lights and equipment on
• Prep area set up and organized
• Sanitizer buckets filled ¾ full with 2 towels at each station (replaced for the starting of dinner shift)

Closing the station

A.M.

• All work areas are clean and organized
• All food is wrapped tightly, dated and put away
• If any prep is started, you need to tell the Ex. Chef, kitchen manager to have it completed.
• Have list of any prep that is incomplete
• All deliveries are put away and checked in
• All cutting boards are brought back to the dish-washing station

P.M.

• Wrap and date all food products before they are put away.
• Clean all metal surfaces
• All floors are swept and mopped
• Walk in cooler is clean and organized
• All equipment is turned off
• Let supervisor know if we are low on anything
• Al cutting boards are washed and in the proper place stored away

*** Before you clock out you need to have your station checked out by the supervisor on duty. There is to be no food thrown away. All food that is of low quality should be set aside and reported to the supervisor.

All deliveries

• All incoming products are to be put away immediately
• All products are to be dated before they are put into the walk-in or storeroom
• All products are to be put away in the proper place
• All products in the storeroom are put away and the room is to be organized like a storefront
• All products need to be rotated old in front new in back
• All deliveries must be checked in by weight, amount and price and then signed by a supervisor