Prep Cook

Priority Dispatch Corp.; Dallas (OR); On-site; USD 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a dedicated Prep Cook to join their team. In this role, you will be responsible for preparing meals for residents and staff, ensuring food safety and quality standards are met. You will work in a dynamic kitchen environment, utilizing major food service equipment and collaborating with fellow team members. This position offers on-the-job training, making it ideal for those looking to start a career in food service. If you are organized, have a passion for food, and enjoy working in a team, this opportunity is perfect for you.

Qualifications

• No prior prep cook experience needed; on-the-job training provided.
• Ability to understand and follow instructions in English.

Responsibilities

• Prepares bulk menu items using major food service equipment.
• Ensures food safety by following HACCP and facility policies.

Skills

Food Preparation

HACCP Knowledge

Basic Arithmetic

Communication Skills

Organizational Skills

Education

Food Handlers Card

Tools

Meat Slicer

Large Mixer

Job description

Job Details

Job Location: Dallas Retirement Village - Dallas, OR

Salary Range: Undisclosed

Description

SUMMARY: The Prep Cook is responsible for setting up the morning breakfast bar as well as preparing the bulk menu items served to the residents, guests and staff of the IL in accordance with established food service policies and procedures. The Prep Cook provides assistance as needed to the line cook in setting up the service line, restocking and actual preparation of lunch and dinner meals as ordered.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

1. Prepares bulk menu items utilizing major food service equipment. Ensures that the menu items are correctly prepared and meet the standards set forth in the instructions or procedures for each menu item.
2. Prepares menu items in a timely manner using good management and organizational skills.
3. Prepares food in accordance with HACCP as well as facility established policies and procedures to ensure food safety.
4. Uses the meat slicer and large mixer in performing prep duties as necessary.
5. Follows safety regulations at all times and follows established infection control and Universal precautions, policies and procedures.
6. Uses correct portion control to ensure costs are managed and contained.
7. Assist in maintaining food storage areas, food preparation areas and other kitchen areas in a clean and properly arranged manner.
8. Disposes of food and waste in accordance with established policies.
9. Performs dishwashing and cleaning procedures. Assures that utensils and other cooking instruments are readily available for the next meal.
10. Cleans and maintains the general kitchen.
11. Assists in inventorying and storing incoming food as needed.
12. Provides documentation of food and equipment temperatures.
13. Properly labels and stores bulk food items in regards to HACCP.
14. Performs other foodservice activities or dining service activities as assigned.
15. Maintains acceptable standards of personal hygiene and complies with department dress code.
16. attends in-service training and education sessions as assigned.

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

1. No prior prep cook experience needed. On-the-job training provided. Prior foodservice experience preferred.
2. Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
3. Must be able to obtain a Food Handlers card as well as participate in and pass a course of instruction in HACCP.
4. Must be at least 18 years old per the Bureau of Labor & Industry for operating the foodservice equipment required by this position.
5. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
6. Knowledge of basic kitchen equipment operations and maintenance.
7. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.

WORKING CONDITIONS

1. Subject to exposure to infectious waste and disease (HBV and HIV).
2. Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
3. Stands, bends, lifts and moves throughout workday.
4. May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.
5. May be required to work after regular work hours, or holidays or weekends.
6. May be required to work on shifts other than the shift initially hired for.
7. Exposed to slippery floors.
8. Exposed to odors.
9. Exposed to sharp blades and objects throughout the day.
10. Exposed to various chemicals throughout the day.