Job Details

Job Location TC Grandstand - GRAND PRAIRIE, TX

Position Type Seasonal

Education Level None

Travel Percentage None

Job Shift Vary

Job Category Restaurant - Food Service

Description

General Definition:

The Lead Prep Cook is responsible for the daily preparation of the kitchen in all areas to ensure maximum efficiency, food quality and par levels are consistent.

Essential Job Functions:

Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Understands and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures. Responsible to ensure prep is adequately done for AM and PM shift. Responsible for prep in ALL areas, including expo area and pantry. Responsible for ensuring that backup prep is adequate for the line and Hotbox. Responsible for cleanliness and accuracy of pantry, expo, freezer and walk-in. Maintains Daily Prep List for accuracy and proper documentation. Maintains Menu and Recipe Cards, ensuring timeliness, accuracy, visibility, and is organized and well kept. Maintains accurate and timely freezer and walk-in logs to monitor current inventory and usage of product. Monitors and maintains correct par levels to ensure accuracy and minimal waste, coordinating with the Kitchen Production Supervisor and the Kitchen Operations Supervisor. Preps as needed. Ensures the proper labeling of items/areas to improve organization and productivity as instructed. Ensures consistent rotation of all ingredients as required to prevent waste and contamination. Assists in all areas of the kitchen as needed when requested by Kitchen Supervisors. Assists Kitchen Operations Manager with accuracy and recording of inventory when needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in the closing the kitchen as needed. Promptly reports equipment and food quality problems to Kitchen Supervisors. Immediately informs Kitchen Supervisors of product shortages. Uses established Standard Recipe Cards for preparing all products daily; does not rely on memory or coworkers for preparation details. Promptly and accurately reports any employee-related complaints, concerns, or violations directly to manager. Interacts with personnel and the general public in a professional, ethical manner. Knows and understands the proper operation of all job-related equipment. Observes all safety procedures when handling food, liquids, and dishes. Uses proper protective materials and equipment at all times. Uses proper lifting techniques when handling trays, dishes, and boxes. Immediately reports all workplace injuries to the Kitchen Manager. Reports any unsafe acts, conditions, or equipment to the Kitchen Manager. Knows all appropriate first aid kit(s) locations and eyewash stations. Knows the location of the fire-fighting equipment and fire exits for the area. Maintains clean work area and uniform at all times. Dependability, good attendance, and occasional overtime required. May be required to work evenings, weekends, or holidays as scheduled. Other duties as assigned. Qualifications

Education: Associate's degree or equivalent from two-year college/technical; or 3-4 years related experience and/or training; or combination. Knowledge, Skills and Abilities: Basic knowledge of a variety of foods, equipment, and cooking techniques. Must be knowledgeable in the proper handling of food, including preparation and sanitation. Must be able to work effectively with peers, staff members, and regulatory agency personnel. Ability to listen well, communicate effectively and follow instructions. Ability to read and interpret menu and/or recipe ingredients and portions. Basic math. Possess good organization skills. Is reliable and committed to meeting schedules and deadlines. Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision. Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness. Ability to prioritize, multi-task and be flexible. Be able to work in a standing position for long periods of time with minimal breaks (up to 9 hours). Ability to work as part of a team and work with interruptions in a fast-paced restaurant or sports bar environment. Training: Three to four years of food and beverage operation experience required, including two years of management experience. Licenses/Certifications/Other: Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions Serve-safe certified (Food Handlers) Physical Requirements:

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strength: Sedentary to medium workload Stand, sit and walk consistently Will be required to lift up to or over 20lbs or exert occasionally over 50lbs

Movement: Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach Will use office equipment Driving motor vehicles as needed

Auditory: Frequently speak and articulate Noise levels will be varied from moderate to heavy machinery

Environmental: Exposure to weather and extreme elements are minimal Minimal exposure in close proximity to horses