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