Lucilles BBQ - Prep Cook

POSITION SUMMARYPrep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.ESSENTIAL DUTIES AND RESPONSIBILITIESThe essential functions include, but are not limited to the following:Working in a team environment with the ability to be an effective team playerPreparing or directing the preparation of food served using established production procedures and systemsDetermining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for cooks line or later useComplying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniquesStoring food properly and safely by marking name, date, and timesReporting necessary equipment repair and maintenanceCorrectly prepare all food served following standard recipes and special diet orders; portioning food for servingPlanning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preservedMaintaining daily production recordsKeeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparationCompleting food temperature checks before servicePeeling, dicing, shredding, and slicing food products using manual and automatic equipmentTake pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policyDisplay integrity and honesty in all aspects of your employmentPerforming other duties as directedKNOWLEDGE, SKILLS, AND ABILITIESModerate verbal and written communication skills.Moderate interpersonal and conflict resolution skills.Excellent organizational skills and attention to detail.Ability to remain calm while working under pressure in a fast-paced environment.Ability to act with integrity and professionalismMust possess proficient ability to communicate in English in an oral and written format.Ability to absorb and retain information quickly; ability to pass menu related testsCalifornia food handlers card requiredBasic mathematical skillsBasic reading and writing skillsBasic computer skillsMulti-task oriented MINIMUM QUALIFICATIONSMust be 18 years of age or older at the time of applicationOne or more years of full-service restaurant experienceWillingness to work evenings and weekends as requiredKnowledge of and ability to adhere to workplace safety proceduresMust be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONSTwo or more years of full-service restaurant experiencePHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives, etc.). The team member must frequently communicate with coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.NOTEThis job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship.