Prep Cook

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Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food items using various equipment and utensils according to the Daily Prep List.

• Be on time.
• Always wear proper uniform and practice good hygiene.
• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
• Understand and consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
• Portion food products prior to cooking according to standard sizes and recipes.
• Maintain a clean and sanitary work station, including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Close the kitchen properly following the closing checklist and assist others in closing.
• Attend all scheduled employee meetings and suggest improvements.
• Promptly report equipment and food quality issues to the Kitchen Manager.
• Inform the Kitchen Manager immediately of product shortages.
• Use Standard Recipe Cards for all preparations; avoid relying solely on memory.
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

• Minimum of 1 year of experience in kitchen preparation and cooking.
• At least 6 months of experience in a similar role.
• Ability to communicate clearly with managers and kitchen staff.
• Ability to reach, bend, stoop, and frequently lift up to 75 pounds.
• Ability to work standing for long periods (up to 10 hours).