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:

Essential Duties: -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