Prep Cook (Day) - Frankie Bones Bluffton

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

• Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• Refer to the Daily Prep List at the start of each shift for assigned duties.
• Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Clean and sanitize workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Store food in designated containers and storage areas to prevent spoilage.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
• Weigh or measure ingredients.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Remove trash and clean kitchen garbage containers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Make special dressings and sauces as condiments for food items.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Complete opening and closing checklists and assist others in opening and closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Butcher and clean fish, poultry, and shellfish to prepare for cooking or serving.
• Load dishes, glasses, and tableware into dishwashing machines.

Stock cupboards and refrigerators, and tend salad bars and buffet meals.