PrepCook

Summary: Ensure all menu items are prepped in a timely manner. Help on the line during breakfast and lunch. Cleaning of the kitchen. Follow all safety procedures at all times.

Essential Duties and Responsibilities: Include the following. Other duties may be assigned.

• Opening of kitchen or Bistro
• Turn on all equipment
• Set up for breakfast
• Prep Bistro area for all pizza and sandwich items
• Prepare wood burning stove for use for the day.
• All prep work is split and delegated among team members by Café Manager or Kitchen Shift Leader
• Cook items ordered
• Prepare soups and specials as directed by recipes
• Breakdown breakfast line
• Prepare for lunch
• Close down and clean kitchen and bistro area
• Break down delivery boxes and deposit in the recycling dumpster
• Maintain storage room. Stocking, rotating items and keeping clean.
• Prepare cooking ingredients by washing and chopping vegetables, cutting meats etc.
• Restock all items needed throughout the shift.
• Slice deli meats like turkey, ham, tri tip for sandwiches and other dishes.
• Slice all vegetable and meats that will be used for pizza and sandwiches at bistro
• Perform other kitchen duties as assigned by Juan Santos or Kitchen Shift Leader
• Proper and consistent weighing and or measuring of ingredients, follow recipes
• Ensuring a clean and properly sanitized food prep area is maintained at all times.
• Taking out trash and recycling materials.
• Proper rotating of all food items in refrigerator/freezer
• Clen up station and take care of left over food properly.
• Assist in cleaning, sanitation organization and maintenance of kitchen coolers, cook stations and food storage areas adhering to proper food handling and storage standards.
• Cleaning both walk in cooler and freezer and other refrigerated and non-refrigerated storage areas.
• Cleaning of ice machine.
• Moving and stocking of all items from storage to kitchen. (Produce, Potato boxes etc.)
• Notify Manager on duty of any safety hazards immediately.

Supervisory Responsibilities: This position has no supervisory responsibilities.

Measures of Performance: The Prep Cook shall be considered to be performing in an acceptable manner when the following have been accomplished:

1. Leadership – A respected business person and regarded as an influential member of the winery team and wine community ; Takes charge of difficult situations and acts with the appropriate sense of urgency to all situations; Focuses on solving conflict, not blaming
2. Attainment of goals & objective – Regularly attains winery goals and objectives as assigned.
3. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops solutions and presents to distributor and Ownership in a clear and concise manner.
4. Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
5. Interpersonal Skills - Listens to others without interrupting; Asks pertinent questions at the appropriate time; Seeks clarification of key points; Keeps emotions under control; Maintains confidentiality; Remains open to others' ideas and tries new things.
6. Oral Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings; Distinguishes between fact & opinion.
7. Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information; Distinguishes between fact & opinion
8. Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
9. Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules tasks; Develops realistic action plans.
10. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
11. Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
12. Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
13. Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
14. Dependability - Follows instructions, responds to Ownership direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
15. Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.
16. Safety and Security procedures - Observes safety and security procedures, determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and material properly.

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

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Mathematical Skills: Ability to add, subtract, multiply, and divide.

Physical Demands: The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions. The inability to cope with a stressful work environment does not constitute a protected disability.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel, reach with hands and arms and stoop, kneel, crouch or crawl. The employee is occasionally required to climb or balance; talk or hear; and taste or smell and sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. and weather conditions are unpredictable. Potential environmental work conditions include working in heat, rain, cold/freezing weather, dark areas, confined spaces, and heights