LINE/PREP COOK

Line / Prep Cook

Completes all assigned prep list items and sets up cook's line stations. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to West Texas Chop House recipes, plate presentations and specifications. Completes side duties including, but not limited to bussing tables, cleaning back of the house areas, washing dishes, unpacking food / supply deliveries, organizing stockroom / cooler shelves. Adheres to Company food and shelf life absolutes. Maintains regular and consistent attendance and punctuality.

Principal Accountabilities:

• Prepares menu items according to West Texas Chop House recipes, plate presentations and specifications, serves hot food hot and cold food cold, working on several different orders simultaneously.
• Completes all assigned prep work: measure ingredients required for specific food items being prepared. Wash, cut, and prepare foods designated for cooking.
• Sets up work station, cleans, stocks, and restocks workstations.
• Maintains sanitation, health, and safety standards in work areas.
• Completes assigned daily and weekly cleaning projects.
• Works with a sense of urgency. Monitors ticket times and works with Team Members to ensure food preparation activities are executed in a timely fashion.

Qualifications

Education:

• High School graduate or equivalent preferred

Experience:

• Previous cooking / prep experience preferred

Skills/Competencies/Certifications:

• Ability to accurately read, interpret and prepare all food recipes within West Texas Chop House guidelines
• Ability to prepare and present menu items within cook time requirements
• Reading, writing and verbal communication skills required
• Capable of using knives, slicing equipment and other food preparation equipment
• Read food order slips or receive verbal instructions as to food required by Guest and prepare and cook food according to instructions
• Operate large-volume cooking equipment such as grills, deep-fat fryers, smokers, dishwashers, and griddles

Physical Requirements:

Balancing – Weekly – Ladders – Pulling – Hourly – Speed racks, carts

Carrying – Hourly – 50+ pounds – Pushing – Hourly – Speed racks, carts

Climbing – Weekly – Ladders – Reaching – Hourly – High / low shelves

Crawling – Infrequently – Reach Above Shoulder – Hourly – High / low shelves

Crouching – Hourly – Low shelves – Repetitive Foot Movement – Infrequently

Depth Perception – Hourly – Repetitive Hand Movement – Hourly – Knives, cooking and serving utensils

Fine Manipulation – Hourly – Knives, cooking utensils – Seeing – Hourly

Grasping – Hourly – Knives, cooking utensils – Sitting – Infrequently

Handling – Hourly – Food and kitchen items – Speaking – Hourly

Hearing – Hourly – Standing – Hourly – 8 + hours

Kneeling – Hourly – Low shelves – Stooping – Hourly – Low shelves

Lifting – Hourly – 50+ pounds – Walking – Hourly – 8 + hours

Mixing – Hourly – Twist – Hourly

Frequency : hourly / daily / weekly / occasional / infrequently

Environmental – Condition – Comments

Inside/Outside – Variable – Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker

Cold/Heat – Variable – Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker

Wet/Dry – Variable – Kitchen environment

Noise/Vibrations – Variable – Kitchen environment

Hazards – Variable – Kitchen environment: knives, grill, fryer

Fumes/Dust/Odor – Variable – smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer

Condition: normal / none / extreme / variable