About this role
The preparation cook is responsible for retrieving, combining, preparing and storing a variety of foods, such as meats, vegetables, desserts, etc, following approved procedures and food safety protocols. Schedule: M- F 2:30PM - Close. Occasional Saturday and Sundays. 1. Food Preparation : Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Place food trays over food warmers for immediate service, or store them in refrigerated storage. Portion and wrap food, or place it directly on plates for service to customers. Weigh or measure ingredients. Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. 2. Food Storage: Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Store food in designated containers and storage areas to prevent spoilage. Take and record temperature of food and food storage areas such as refrigerators and freezers. Check temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning. 3. Food Service : Engage with and provide superior service to all customers. Serve prepared food to customers, ensuring proper proportions and packaging. Describe items to customers and answer questions regarding the items as needed. 4. Teamwork : Contribute to a positive team environment. Recognize and reinforce individual and team accomplishments. Identify alarms or changes in morale and performance. Communicate areas of concern to the manager. Maintain calm demeanor during periods of high volume or unusual events to set a positive example for the team. 5. Safety & Sanitation : Follow operational policies and procedures. Follow health, safety and sanitation guidelines. Clean, sanitize and organize work areas, utensils, and equipment. Organize and stock supplies, service stations and products. Scrub and polish counters, tables, and other equipment. Clean glasses, dishes, and equipment. Perform other duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. 6. Other (Non-Essential) Duties and Responsibilities: Additional projects and assignments as needed.