Job Description

Job Title: Prep Cook 

Location: Philadelphia, PA, 19151

Reports to: Cobbs Creek Campus Manager

Direct Reports: None

FLSA Exemption: Non-exempt

Department: Legacy Catering

Summary:

This position works as part of a team to ensure food (menu items) are prepared and served according to recipes, brand procedures and quality standards in a timely manner. Utilizes knowledge of food safety standards to prepare menu items within standard ticket/preparation times. Position is required to work nights and weekends as required by operational needs.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Assists with food preparation by measuring ingredients, washing and slicing vegetables and meats, preparing sauces, preparing salads, slicing bread and plating desserts.
2. Prepares range of basic to high-end, local and internationally sourced menu items according to recipe or direction of the Cobbs Creek Campus Manager.
3. Gather ingredients from food storage and freezer as needed.
4. Stocks kitchen supplies.
5. Stores left over ingredients when appropriate.
6. Assist with keeping food storage clean and properly organized. Must utilize FIFO method when storing and using food inventory.
7. Assist with keeping the overall kitchen clean and may be required to wash dishes.
8. Plate and serve food according to designated portion sizes.
9. Ensures the food preparation station areas are properly cleaned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

• High school diploma or general education degree (GED); minimum three years catering experience and/or training; or equivalent combination of education and experience.
• Must possess knowledge of the 10 Basic Techniques of cooking (Five Wet & Five Dry), knowledge of all mother sauces and advanced knife skills.
• Previous experience in preparing Asian cuisine and knowledge of using commercial woks is preferred.
• Culinary certificate or degree preferred.

Specialized Training and Other Requirements:

• Must maintain a ServSafe and RAMP certification.

Language Ability:

Ability to read, analyze and interpret production sheets, general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Math Ability:

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations is required. Must be able to perform basic math calculations.

Reasoning Ability:

Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills:

To perform this job successfully, an individual should have the ability to use e-mail, a smart phone, Internet and POS system.

Work Environment:

The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud (kitchen setting).

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk, stand, use hands, talk, hear, taste and smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee will occasionally work in a walk-in freezer and/or near moving parts (slicer). Employees should be able to lift 75 pounds.