The main function of the Prep Cook is the preparation of all-raw foods, portion control, and batch cookery.  This may include both hot and cold food items as appropriate.  It is also the Prep Cook’s responsibility to setup a portion of the line for meal production and to man that station during meal production.  The Prep Cook is normally responsible for the cold foods such as salads, batch vegetable prep, portioning raw meats, fish, poultry, etc.

Reporting Relationship
The Prep Cook reports directly to the Kitchen Manager, Head Chef, and/or GM.

Duties and Responsibilities
Staff: May occasionally oversee and train selected staff that works in the kitchen as directed by Kitchen Manager.

Food: Set up the line during meal periods.

Controls and Procedures:

a. Maintaining a clean and safe kitchen.

b. Ensuring health and safety regulations are followed.

c. Performs any other related duties as assigned by the Kitchen Manager.

d. Adheres to all state and local laws, and policies of the pub, regarding the service of alcohol.

e. Keeps self-neat, clean, and in proper uniform at all times.

f. Abides by all pub policies and procedures.

Qualification Standards
· Must possess food handler or certification if mandated by local, state, and/or federal codes.

· Reaches, bends, stoops, wipes and climbs stairs, cuts and slices.

· Lifts 75 pounds 2-6 times per shift.

· Stands during entire shift.

· Frequent immersion of hands in water approximately ever 5 minutes.

· Reading and writing skills are required to read recipes and guest orders.

· Hazards may include, but are not limited to slipping, burns, strains, and cuts.

· Has working knowledge of weights and measurements.

· Requires a professional and clean appearance.

· Physical agility and dexterity of both hands.

· Speaks clearly.

· Full sense of touch, smell, sight, taste and hearing.