Prep Cook - Posty's, Nashville

Prep CookThis role's primary function of Prep Cook will be responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.Essential functions/skills of the position include, but are not limited to:Reports to work on time and is on the prep station as indicated on the work schedulePrepares food to specifications before, during, and after hours of operationsPreps all food to ensure that all items are prepared according to company specifications, recipes, procedures, and quality standardsRetrieves food products and other items from storage areas including freezers, walk-in coolers, basements, dish areas, etc., that are necessary for preparationPrepare equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Reports any problems or discrepancies to Sous Chef/Exec Chef on a timely basisRotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure first in and first out (FIFO) procedures and sufficient stock and back-up levels for the demands of the businessPrior to the start of the shift, checks the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levelsAssists other kitchen personnel in food preparation and side work according to prep listsCorrectly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanlinessMaintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelvingUniform meets restaurant requirements and is maintained and cleanPractices positive personal hygiene and cleanliness habits during all work shiftsAccomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef - Performs all additional duties as assignedIn addition to the aforementioned essential job functions, the line cook will be evaluated on the following leadership qualities:AccountabilityAdherence to PolicyAttitude - ConfidentialityDevelopmentJob skills knowledgeJudgmentOrganizationProductivityPunctualityQuality of workTeamworkVerbal communicationWorking relationshipsWritten communicationEducation/working knowledge/experience requirements:Experience as a pantry, prep, or line cook in a fast paced, high volume, premium casual restaurant preferredExperience with fresh products preferredMinimum 100 covers per shiftMust be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage productsMust be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smokeMust use cut gloves as that is a company requirement for all culinary personnel for safetyMust be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guestsAbility to understand communication in EnglishAble to read recipes and instructions in EnglishPosition may require work on nights, weekends, and holidaysMust be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 poundsMust be able to constantly stand and exert well-paced mobility for a period up to eight hours in lengthMust be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periodsMaintains good grooming habitsThis company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify.E-Verify Participation PosterIER Right to Work PosterTC Restaurant Group is an Equal Opportunity Employer.