· Be able to work a variety of hours, days, and shifts, including weekends

· Get along with others and be a team player

· Follow the prep list created by chefs to plan duties

· Label and stock all ingredients, materials, prepared products so they are organized and easily accessible

· Prepare a variety of food items and ingredients by washing and chopping vegetable, cutting proteins, etc. according to prescribed recipes and/or special requests

· Follow all prescribed portioning controls and par levels and maintain food safety and quality standards

· Read and use a thermometer correctly and efficiently

· Use standard recipes for preparation and portioning of all products, portion/measure accurately food products prior to cooking/preparation according to standard portion sizes and recipe specifications 

· Undertake basic cooking duties such as sautéing, reducing sauces, boiling, roasting, baking, etc. using broilers, ovens, grills, fryers, ranges, mixers, food processors, and a variety of other kitchen equipment

· Be proficient in the use and operation of all necessary tools and equipment.

· Maintain an organized, clean, and sanitary kitchen by washing dishes, sanitizing surfaces and tools, taking out trash, replacing clean dishes to their storage locations, cleaning floors, participating in cleaning projects

· Ensure all utensils, tools, and equipment are stored properly

· Inform kitchen manager of low ingredient levels, food quality issues, food delays, and/or tool/equipment malfunctions

· Comply with nutrition, sanitation, and allergen guidelines and procedures including handwashing

· Follow all rules, policies, procedures, and conditions of employment, including those outlined in the Employee Handbook

· Perform other kitchen duties assigned as needed

· Attends all scheduled employee meeting and brings suggestions for improvement

  · Proven experience as Prep Cook

· Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction

· Ability to read English in order to execute standard recipes and prep lists accurately

· Perform more than one task at a time, calmly and effectively in and busy and stressful work environment.

· Think proactively about upcoming tasks to improve efficiency and consolidate movements.

· Work in a confined, crowded space of variable noise and temperature levels

· Be able to reach, bend, stoop as well as lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds

· Knowledge of health and safety rules in a kitchen

· Knowledge of volume/weight measures, measuring tools, and the utilization of those tools to accurately follow recipes

· Manual dexterity able to operate cutting tools and kitchen utensils

· Safely and effectively use and operate all necessary tools and equipment

· Be able to stand and walk with a fast pace for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces

· A team player with good communication skills

· Patient with an ability to stay positive under pressure

· Healthy physical condition and endurance along with commonly accepted hygiene and grooming habits

· Obtain and present evidence of completion of a Food Handler’s Safety Program that is accepted by the City of Chicago and the State of Illinois.