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