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Prep Person


Prep Person

SUMMARY OF POSITION:
Provides efficient service and food preparation according to company policies, procedures, programs and performance standards.
POSITION ACTIVITIES AND TASKS:
  • Reports to work well groomed, in a clean and proper uniform, and practices good personal hygiene.
  • Prepares food products for restaurant usage according to company standards.
  • Follows proper receiving, storage, rotating, and food safety and sanitation procedures.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the Incidence of risk factors known to cause food borne illness.
  • Uses, maintains, and cleans food preparation surfaces, equipment, and storage areas.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Communicates with the Manager on Duty or Kitchen Manager and coworkers regarding product/service deficiencies, equipment, safety problems, etc.


Prep Person

PHYSICAL REQUIREMENTS:
  • Must have high level of mobility/flexibility.
  • Must be able to work irregular hours under heavy stress/pressure during peak times.
  • Must be able to communicate.
  • Must lift and carry up to 50 pounds for distances up to 30 feet.
  • Requires frequent reaching, bending, pushing and pulling.
  • Exposure to heat, steam, smoke, cold and odors.
  • Requires continual standing and walking.
  • Repetitive cutting, scooping and slicing motions.

SUPERVISION RECEIVED:
  • Receives direction and training from the Kitchen Manager as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:
  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training. Ability to manage time effectively.

EXPERIENCE REQUIRED:
  • None


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