OLV Prep Cook

Position Summary:

Responsible for menu item preparation, cooking, assembly, and presentation of food, as well as maintaining the kitchen operations to maximize guest satisfaction and quality work environment.

Principal Duties & Responsibilities:

The following represents the majority of the duties performed by the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.

1. Assembles, prepares, and cooks menu items according to specifications and guest requests.
2. Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.
3. Maintains sufficient knowledge of procedures to ensure correct portions, quality, cooking time, and performance standards.
4. Stocks and rotates product.
5. Organizes coolers and storage areas.
6. Completes daily and weekly cleaning duties.

Formal Education:

Requires the equivalent completion of 9th grade education in order to be able to:

• Apply common sense understanding to carry out instructions furnished in written or oral form; to solve simple problems requiring standardized solutions.
• Add, subtract, multiply and divide all units of measure; to perform the four operations with like or common decimal fractions; to compute ratio, rate and percent.
• Recognize words and word meanings commonly found in procedural instructions business reports and food and non-food product labels, and restaurant menus.
• Construct and write simple sentences containing subject, verb, and object, series of numbers, names and addresses.
• To speak simple sentences, using normal word order and present and past tenses such as used to instruct employees in procedures and to maintain friendly conversations with customers. Requires the equivalent completion of 9th grade in school.

Formal Education:

Requires the equivalent completion of 9th grade education in order to be able to:

• Apply common sense understanding to carry out instructions furnished in written or oral form; to solve simple problems requiring standardized solutions.
• Add, subtract, multiply and divide all units of measure; to perform the four operations with like or common decimal fractions; to compute ratio, rate and percent.
• Recognize words and word meanings commonly found in procedural instructions business reports and food and non-food product labels, and restaurant menus.
• Construct and write simple sentences containing subject, verb, and object, series of numbers, names and addresses.
• To speak simple sentences, using normal word order and present and past tenses such as used to instruct employees in procedures and to maintain friendly conversations with customers. Requires the equivalent completion of 9th grade in school.

Licenses/Certificates:

The position requires a Food Handler’s permit.

MACHINES, TOOLS, EQUIPMENT AND WORK AIDS:

Can opener, charts, colanders, dicer, dishes, dishwasher, dockers, dough roller, forks, hot plates, kettles, knives, measuring cups, mixing bowls, mixer, ovens, paddles, pans, pizza pliers, pots, processor, scales, spatulas, spoons, recipes, rolling pin, slicers, storage bins, storage tank, fryers, pasta cookers, microwaves and warmers.

Working Conditions:

The worker is subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. Exposure occasionally to extreme heat is present with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where the worker comes into contact with water and other liquids.

Environmental Hazards:

The position is not subject to any significant environmental hazards.