Prep Cook

Class Title: Prep Cook

Class Code: PREP COOK

Hourly: $20.07 - $23.88 | Monthly: $3478.73 - $4139.12 | Annually: $41744.80 - $49669.44

Benefits: Part-time, non-benefited

OVERVIEW:

This classification is responsible for preparing and cooking food items, following recipes and instructions, ensuring food quality and safety standards, and assisting with kitchen operations and inventory management.

SUPERVISION RECEIVED:

Works under the general supervision of the Food and Beverage Supervisor. Carries out work with some independence, but work and decisions are typically reviewed prior to final execution.

SUPERVISION EXERCISED:

Supervision is not normally a responsibility of this position; however, position may provide direction and guidance to Concessionaires.

EXAMPLES OF DUTIES:

The information provided below encompasses the typical duties and capabilities linked with this classification. Duties may include, but are not limited to the following:

• Prepares and cooks food items according to recipes, instructions, and specifications, safely using various kitchen equipment and utensils.
• Ensures food quality, freshness, and presentation, adhering to food safety and sanitation standards and regulations.
• Checks and monitors food temperatures, and adjusts cooking times and methods as needed.
• Stores, labels, and rotates food items properly, and discards any expired or spoiled food items.
• Maintains cleanliness and organization of kitchen area, equipment, and utensils, and performs routine cleaning and sanitizing tasks.
• Assists with kitchen inventory, ordering, and receiving of food supplies and ingredients.
• Communicates effectively and cooperatively with other kitchen staff, front of house staff, and management, and reports any issues or concerns to the supervisor.
• Follows all kitchen policies and procedures, and complies with all health and safety regulations and guidelines.
• Travels between multiple facilities, including transporting food, typically in a vehicle.
• Serves as front of house preparer, server and cashier as needed.
• Acts as a Mandatory Reports; reports incidents of child abuse/neglect.
• Performs other job-related duties as assigned.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS:

The individual in this classification is expected to possess and exhibit the following knowledge, skills, and abilities.

Strong Knowledge of:

• Food preparation and cooking techniques, methods and equipment;
• Food safety and sanitation standards and regulations, best practices for handling, storing, and disposing food items; and,
• Basic math and measurement skills and ability to follow recipes and instructions accurately.

Skill and Ability to:

• Follow directions precisely;
• Communicate effectively and cooperatively with staff and the public, and report any issues or concerns to the supervisor;
• Follow all kitchen policies and procedures, and comply with all health and safety regulations and guidelines;
• Operate a point-of-sale station;
• Work under pressure in a fast-paced environment, and complete tasks effectively;
• Work independently while also able to work cooperatively with others;
• Establish and maintain positive, respectful and cooperative working relationships with all contacts; and
• Support and assist other staff members as needed, and share feedback and suggestions for improvement.

QUALIFICATIONS:

The following minimum qualifications for this classification.

Education, Experience and Training:

1. High school diploma or equivalent; AND
2. One (1) year experience in food preparation; OR
3. Any satisfactory combination of education, experience and training.

Certification and License:

1. Possession of or ability to obtain within five (5) days of hire, a current Oregon Food Handler Card.
2. Possession of, or ability to obtain valid Oregon driver’s license within 30 days with an acceptable driving history as defined by district driving policy.

WORKING CONDITIONS:

The following are working conditions, including environmental and physical demands, required for this classification.

• Duties are primarily performed in a kitchen, which can be hot, humid and noisy. There may be exposure to steam, hot surfaces, sharp objects, caustic chemicals, fumes and odors.
• Work is usually performed during early morning, evening and weekend hours.
• Physical exertion may include standing, walking, lifting, carrying, pushing, pulling, reaching, bending, twisting, and kneeling for prolonged periods of time and handling up to 50 pounds unassisted when preparing, cooking and storing food items.
• Making substantial movements (motions) of the wrists, hands, and/or fingers. Manual dexterity and coordination; daily precise control of fingers and hand movements while operating kitchen tools, equipment, and utensils.
• The flow of work and character of duties involve normal mental and visual attention much or all of the time.

STATUS:

Non-Exempt

Part-Time

Benefits: Part-time, non-benefited

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