Line/Prep Cook

Job Summary:

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.
• Maintain 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:

Job Title:

Line / Prep Cook

Job Code:

Activity

Frequency *

Comments (i.e. max #. lbs, % of

Activity

Frequency *

Comments (i.e. max #. lbs, % of time)

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