Prep Cook

Company Overview For nearly 60 years breakfast has been at the heart of what we do.
We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining.
From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch-buttermilk pancakes and crepes, signatures Skillet, and the INN-credible V.
I.
B – where you can create your own Village Inn Breakfast.
Enjoy unlimited hot coffee- we’ll leave the whole pot at the table for you.
Job Summary Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons Responsibilities Labeling and stocking all ingredients on easily accessible shelves Washing, chopping and sorting ingredients like fruits, vegetables and meats Measuring quantities of seasonings and other cooking ingredients Parboiling food, reducing sauces and starting first steps in various dishes Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen Adhering to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Qualifications Must be 18 years of age to operate equipment.
Benefits/Perks On-The-Job Training Flexible Hours POS System Direct Deposit Available Friendly and Supportive Work Environments Discounted Meals Health Insurance if qualified Nature and Scope of Position Demonstrates a passion to serve by efficiently and safely preparing prep items by following company’s procedures, recipes, menu specifications and completes final check of portion sizes and dating.
Essential Functions Prepare ingredients to be utilized on the cookline to par levels including mixing sauces, batters, chopping vegetables and portioning meat.
Bake and complete pies with whipped cream and other toppings to meet company specifications.
Clean and organize prep area, walk in refrigerator, walk in freezer and dry storage thoroughly throughout shift.
Utilize proper tools such as; scoops, ladles and kitchen utensils to keep food cost under control and minimize waste of products.
Rotates product according to “first in” “first out’ to maintain shelf-life standards.
Demonstrate respect for each individual by always communicating courteously and respectfully with management team, co-workers and guest during peak hours.
Adhere to and follow all safe food handling and health department procedures.
Exhibit integrity in all actions by meeting company’s standards in appearance, grooming, security, and sanitation.
Always arrive to work for in a clean apron, clean shirts, clean pants, and non-slip shoes.
Wash and sanitize cutting boards and counter tops between tasks.
Assist management with proper storing of food items and supplies.
Understand product self and dating procedures.
Complete opening and/or closing duties.
Removal of garbage, cleaning, of floors and backup dish machine operator functions.
Enthusiastically acknowledge guest with the company’s five-foot rule.
Perform all other assigned duties.
Certifications or Licenses Not required.
Skills and Knowledge To perform the job successfully, an individual should demonstrate the following competencies: Must be able to follow menu specifications and recipes, read ticket an maintain an organized and sanitary work area.
Must be able to follow directions, work in a fast-paced, high- pressure customer- responsive environment Must be able to work in a team environment and communicate with co-workers and management.
Uses sound judgement in day-to-day decisions by applying the company’s vision, values and cultures.
Education and Experience Successful completion of required training program, including watching videos, completing on-the-job checklists and written quizzes.
Minimum of six months of related experience is preferred.
American with Disability Specifications Work environment & Physical Demands – The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions on this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
When performing the duties of this job, employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel, and verbally communicate.
The employee is occasionally required to lift and/ or move up to 75 pounds.
Specific vision abilities required by the job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.