JOB SUMMARY:

Completes all assigned prep list items and sets up cook’s line stations. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to West Texas Chop House recipes, plate presentations and specifications. Completes side duties including, but not limited to bussing tables, cleaning back of the house areas, washing dishes, unpacking food / supply deliveries, organizing stockroom / cooler shelves. Adheres to Company food and shelf life absolutes. Maintains regular and consistent attendance and punctuality.

PRINCIPAL ACCOUNTABILITIES:

• Prepares menu items according to West Texas Chop House recipes, plate presentations and specifications, serves hot food hot and cold food cold, working on several different orders simultaneously.
• Completes all assigned prep work: measure ingredients required for specific food items being prepared. Wash, cut, and prepare foods designated for cooking.
• Sets up work station, cleans, stocks, and restocks workstations.
• Maintain sanitation, health, and safety standards in work areas.
• Completes assigned daily and weekly cleaning projects.
• Works with a sense of urgency. Monitors ticket times and works with Team Members to ensure food preparation activities are executed in a timely fashion.

QUALIFICATIONS

Education:

• High School graduate or equivalent preferred

Experience:

• Previous cooking / prep experience preferred

Skills/Competencies/Certifications:

• Ability to accurately read, interpret and prepare all food recipes within West Texas Chop House guidelines
• Ability to prepare and present menu items within cook time requirements
• Reading, writing and verbal communication skills required
• Capable of using knives, slicing equipment and other food preparation equipment
• Read food order slips or receive verbal instructions as to food required by Guest and prepare and cook food according to instructions
• Operate large-volume cooking equipment such as grills, deep-fat fryers, smokers, dishwashers, and griddles

PHYSICAL REQUIREMENTS:

JOB TITLE:

Line / Prep Cook

JOB CODE:

Activity	Frequency *	Comments (i.e. max #. lbs, % of	Activity	Frequency *	Comments (i.e. max #. lbs, % of time)
Balancing	Weekly	Ladders	Pulling	Hourly	Speed racks, carts
Carrying	Hourly	50+ pounds	Pushing	Hourly	Speed racks, carts
Climbing	Weekly	Ladders	Reaching	Hourly	High / low shelves
Crawling	Infrequently		Reach Above Shoulder	Hourly	High / low shelves
Crouching	Hourly	Low shelves	Repetitive Foot Movement	Infrequently
Depth Perception	Hourly		Repetitive Hand Movement	Hourly	Knives, cooking and serving utensils
Fine Manipulation	Hourly	Knives, cooking utensils	Seeing	Hourly
Grasping	Hourly	Knives, cooking utensils	Sitting	Infrequently
Handling	Hourly	Food and kitchen items	Speaking	Hourly
Hearing	Hourly		Standing	Hourly	8 + hours
Kneeling	Hourly	Low shelves	Stooping	Hourly	Low shelves
Lifting	Hourly	50+ pounds	Walking	Hourly	8 + hours
Mixing	Hourly		Twist	Hourly

* Frequency: hourly / daily / weekly / occasional / infrequently

Environmental	Condition *	Comments
Inside/Outside	Variable	Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker
Cold/Heat	Variable	Kitchen environment, grill, freezer, ovens; Outside to take out trash, start smoker
Wet/Dry	Variable	Kitchen environment
Noise/Vibrations	Variable	Kitchen environment
Hazards	Variable	Kitchen environment: knives, grill, fryer
Fumes/Dust/Odor	Variable	smoke, cleaning chemicals, kitchen odors (spices, meat), grill / fryer

* Condition: normal / none / extreme / variable