JOB DESCRIPTION

JOB TITLE                                                    Dish/Prep Cook

REPORTS DIRECTLY TO                            Senior-Ranking Employee r Sauté Person  Restaurant Manager, or Owners

QUALIFICATIONS                                       Previous Experience of restaurant work in front or back of the house, some food preparation/handling skills

BASIC FUNCTION:                       

1. Keep the Restaurant Area Clean, Safe and Sanitized
2. Help meet & greet all customer in a way that is pleasant, cheerful and helpful
3. Maintain demands of required prep lists
4. Acts in accordance with Restaurant Policies
5. Empowering yourself and those around you to perform on a higher level

Principal Accountabilities and Objectives:

The Dish/Prep Cook is expected to help the restaurant, fellow staff members, managers and owners to serve the customer and manage their station to achieve Total Customer Satisfaction – Each customer’s visit to the restaurant should meet or exceed their expectations of Quality in Food & Service, Cleanliness and Value all in a Fun Environment.

• Greet every guest warmly and sincerely
• Keeps managers/owners informed of all potential and actual service problems
• Keeps up soiled pans, dishes, flatware and pots
• Keep up on required prep work from prep list under direction of Sauté person
• Maintaining cleanliness of station
• Assists with keeping dining room area free of plates, silverware, baskets and cups by bussing tables and keeping trash areas clean and free of items
• Washing and organizing of all dishes, silverware utensils and kitchen pans from line area and correct placement and storage in appropriate areas
• Daily assigned food prep production under direction of Sauté person
• Completing End of Shift Closing Procedures
• Completing Daily Cleaning Task for the scheduled day
• Working knowledge of dish station area
• Maintain a professional and proactive attitude with entire restaurant staff
• Support and carry out all restaurant policies and management philosophies
• Following guidelines set forth by Restaurant Manager for Following recipes, Method of Preparations and Production Procedures
• Safety and knowledge of all operation procedures for kitchen equipment
• Organization with labeling, rotating and prep for entire kitchen food stores
• Completing all sanitation and cleaning procedures in kitchen and related areas
• Establishing and maintaining a good rapport with all staff members
• Work without supervision in your station by showing initiative and desire to succeed
• Knowledge of fire and evacuation procedures
• Seeking out answers to questions for recipes, production procedures, product waste, time management and consistency
• Communicating with staff on production and service related issues
• Completion of various assigned tasks or duties
• Maintain personal hygiene and cleanliness
• Coming to work on-time, dressed clean Naked Noodle logo shirts and hats, as well as wearing denim jeans/shorts in good condition
• Helping to thank all customers for their patronage and invites them back

Skills and Knowledge

• Position requires some heavy lifting (minimum of 50lbs)
• Good reading and communication skills
• Knife Skills
• Knowledge of proper food sanitation & safety standards
• Ability to process large amounts of information in a short period of time
• Ability to follow directions and be delegated upon
• Menu spec and sanitation testing involved

Responsibilities and Duties of Dish/Prep Cook

Working in a Fast-casual restaurant is a challenge.  It is fast work and you are often running around a lot especially during the “rush” period.  Having a “sense of urgency” is paramount.  The turnover is short, multiplying the number of orders taken and cleaning of the tables.  Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at.

In spite of the pressure of work, it is important to remember to be cheerful, friendly and considerate of the customers’ needs. Preparing your station and keeping up with its demand relies solely on you.  There are many opening, side and closing duties needed for the restaurant to function in a productive cycle, which you will be expected to participate in including food preparations.  These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain.