Prep Cook

Position Summary:

Proper preparation, breakdown, and cleanup of scheduled job tasks as assigned by the Executive or Sous Chef

Essential Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Available to work on weekends, holidays, and PM shifts
• Arrive on time and ready to work
• Uses food preparation equipment accordingly
• Ensure workstations and equipment are clean and sanitary
• Proper breakdown and cleaning of the assigned station after every shift: counters, shelves, trash, and floors
• Must be able to identify different types of food and chemicals
• Organize station coolers/freezers and check dates
• Check daily requisition and prep sheets
• Preparation for daily and upcoming restaurant and banquets/events
• Must maintain the highest level of sanitary standards
• Communicate with the Executive or Sous Chef on needed equipment and supplies
• Must be able to work your assigned station daily and rapidly during rush hours
• Exposure to extreme heat, humidity, and cold
• Exposure to various chemicals, fumes, and noise
• Must comply with all rules and regulations as stated in Employee Handbook
• Adhere to food safety guidelines
• Adhere to state and local health and safety regulations
• Assist with employee dining preparations