9 Dragons Prep Cook

Ideal Candidate:

The ideal candidate is dependable, able to multitask effectively, and has a minimum of six months of relevant experience

ESSENTIAL DUTIES AND RESPONSIBILITIES

Depending on experience, some of the essential duties, responsibilities, points of service and SOPs (Standard Operating Procedures) outlined below will be taught and demonstrated during the Prep Cook training process Reports directly to the Executive Chef. Requires dependable, punctual attendance, willingness to work Holidays and flexible days or hours according to business demands. Interact positively and effectively with Co-workers and Management Preparation of daily items for different restaurants per the Culinary SOPs Preparation of salad bar items, seafood and slicing meats etc. per the Culinary SOPs Ensure the correct portion control and quality per the Chef's specifications and Culinary SOPs Set up and stocking stations with necessary supplies per the Culinary SOPs Undertaking basic cooking duties such as reducing sauces, parboiling food, etc. Ensures freshness of all items; maintains condiments with fresh contents per the Culinary SOPs Ensure that all food is covered, dated and rotated on a daily basis and stored according to the FIFO procedure i.e. First In First Out. Must adhere to F&B SOPs and Health Regulations when storing or preparing any food product Monitor equipment operation to ensure proper functioning Report to the Sous Chef / Executive Chef any Kitchen equipment issues or concerns Keep work area neat, clean and sanitized in compliance with Health Regulations and F&B Departmental SOPs All other duties as assigned

QUALIFICATION REQUIREMENTS

Basic food preparation knowledge and line work experience Strong verbal and written communication skills Knowledge of standard kitchen measurements Knowledge of kitchen equipment Knowledge of food storage and rotation (FIFO) Knowledge of food & health regulations Requires the ability to follow directions and procedures Strong organizational skill Ability to learn how to use the Kitchen Display System (KDS) EDUCATION and/or

EXPERIENCE

High School diploma or equivalent. A minimum of six (6) months of experience working as a Prep Cook or Cook in a high-volume restaurant kitchen environment preferred. AGE and

CERTIFICATIONS

Must be 18 years of age or older Ability to obtain a New Hampshire Health Card.

LANGUAGE SKILLS

Ability to read and understand a variety of instructions furnished in written or oral. Fluency in English required. Ability to speak Spanish, a plus. Ability to respond to common inquiries or complaints.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Knowledge of weights and measurements related to Bakery/Culinary a plus.

REASONING ABILITY

Ability to apply common sense reasoning to a variety of situations. Requires the ability to understand and follow policies and standard operating procedures and be adept and proactive in problem solving. Relies on extensive experience and judgment to plan and accomplish goals.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by the Employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, see and hear. The employee is also regularly required to stand and/or walk for long periods at a time. The employee is regularly required to reach with hands and arms, and occasionally required to climb, balance, stoop or crouch. Employee must be able to lift, carry and push objects weighing up to 50 pounds or more. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. The work environment is fast-paced and will have employee work alongside co-workers in a small area. The noise level in the work environment is usually loud. Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying-schedules to reflect the business needs of the property. The Prep Cook's primary role is to create a friendly and professional atmosphere while ensuring the best quality, timely and safe preparation of all Prep related menu items. The Prep Cook also adheres to any other menu specifications, procedures and directions given by the Sous Chef and/or the Executive Chef. The Prep Cook is also responsible for ensuring that the quality of food exceeds Guest expectations while adhering to Health Department regulations, Food & Beverage Departmental SOPs (Standard Operating Procedures) and Company Policies.