Prep Cook

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Responsible for preparation, setup, cooking, and cleaning while in compliance with food sanitation requirements by properly handling food and ensuring correct storage. Operates standard kitchen equipment safely and efficiently.

Receive and disburse money in establishments other than financial institutions. May use electronic scanners, cash registers, or related equipment. May process credit or debit card transactions and validate checks.

Interact with customers to provide basic or scripted information in response to routine inquiries about products and services. May handle and resolve general complaints. Excludes individuals whose duties are primarily installation, sales, repair, and technical support.

Sell merchandise, such as furniture, motor vehicles, appliances, or apparel to consumers.

Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Apply culinary and managerial skills to successfully direct kitchen operations and guarantee optimal product quality. Responsible for ensuring proper food safety and storage activities, ensuring workspace clean and organized workspace, following health department guidelines, monitoring and ordering inventory, overseeing food preparations, and scheduling staff. Requires frequent interaction with kitchen staff, other managers and servers. May also require interaction with customers.