Line Cook/ Prep Cook (Kona Grill Oakbrook)

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LINE COOK

Summary/Objective

The Line Cook position is responsible for preparing food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Line Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Prepares food served using established production procedures and systems.
• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Correctly prepares all food served following standard recipes and special diet orders.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.

Required Education and Experience
• 2 years of college or culinary training and/or extensive cooking and production experience.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.

NOTA: Si usted habla español, navegue hasta la parte superior de su página y seleccione ‘Español’. / NOTE: If you are a Spanish speaker, please navigate to the top of your page, and select ‘Espanol’.

PREP COOK

Summary/Objective

The Prep Cook position is responsible for the timely preparation of bulk prepared food items for use on the line.

Essential Functions

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

Prepares all food items following standard recipes and procedures.
• Washes and cleans raw food products.
• Peels, dices, shreds and slices food products using electric equipment.
• Ensures proper product rotation in coolers and freezers using consistent first in, first out, practices.
• Maintains prep area in a clean, sanitary and safe manner.
• Completes daily and weekly cleaning and maintenance of equipment.
• Maintain personal health and sanitation standards.
• Label, date, rotate and store all items properly.

Required Education and Experience
• 2 years of college or culinary training and/or extensive cooking and production experience.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.