Prep Cook – Livermore

Summary

Our kitchen is responsible for preparing food that pairs perfectly with our Award-Winning beer. The Prep Cook will cook and prepare food products including meats, seafood, poultry, vegetables, sauces, stocks, bread, and other food products. Use a variety of equipment and utensils according to the Daily Prep List.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Complete opening and closing checklists.
• Refer to the Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, mixers, choppers, and other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Portions food products before cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Uses our Standard Dust Bowl Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Required to attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Kitchen Manager or Manager(s) on duty.

Supervisory Responsibility

This position does not require any supervisory responsibilities.

Travel

There is no travel required for this position.

Competencies

• Communication Proficiency
  • Must be able to communicate clearly and effectively.
• Organizational Skills
  • Possess strong organizational and decision-making skills.

Additional Duties and Responsibilities

• Promptly reports equipment and food quality problems to Kitchen Manager and Manager(s) on duty.
• Inform the Kitchen Manager and Manager(s) on duty immediately of product shortages.
• Perform other related duties as assigned by the Kitchen Manager and Manager(s) on duty.

Physical Requirements

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.

• You must be able to continuously walk, reach, bend, stoop, and frequently lift 50 pounds.
• Must be able to work continuously in a standing position.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Work well in a fast-paced setting.

Typical Work Hours/Schedule

This is a part-time regular position. Days and hours of work are scheduled according to business needs. Days, nights, and weekends are required according to business needs.

Work Environment

This position operates indoors in a hot and/or humid environment.

Required Education, Licensing, and Experience

• At least 2 years of experience in food preparation and cooking.
• Obtain or successfully finish and maintain Dust Bowl’s paid Food Safety Certificate training.
• Complete and maintain Dust Bowl’s paid Harassment Prevention and Workplace Violence Prevention Training.

Compensation

$18.00 – $20.00 per hr. plus tips

Classification

Nonexempt

Reports to

Kitchen Manager and Manager(s) on duty

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Para la aplicación en español haga clic aquí.