Description:

The Prep Cook is responsible for the initial preparation and all produce, meat, seafood, and poultry. She/he is also responsible for unloading deliveries, stocking and rotating products. This position is hourly-based.

Requirements:

Must be able to communicate clearly with his/her managers and his/her teammates Able to work effectively without direct supervision if Executive Chef or Sous Chef are absent from the kitchen Keep his/her production to the level required by the Executive Chef Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards. Maintain the high level of food quality established by the Executive Chef Maintain the high standards established by the Executive Chef Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Additional Info:

Reports to: Executive Chef, Sous Chef Competencies & Qualifications: Prior experience and interest in a restaurant environment Having basic knife skills Ability to read and follow instructions and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Organizational skills Effective time management