SUMMARY

The Prep Cook is an integral part of the kitchen team. Working as a team, he/she will be responsible for preparing measures and assembling ingredients required for preparing the standard recipes. Cuts and/or portions meat, vegetables, fish and poultry.

REQUIREMENTS

• At least 18 years of age.
• Able to maintain a security clearance.
• Previous experience is an asset
• Available to work evenings and weekends.
• Work in a fast paced environment
• Individuals with integrity and high standards
• Someone who is enthusiastic
• Fluent in English
• Team player

• Following standard recipes and procedures within specified time limits. Preps assigned items according to the Prep Lists and par levels set by Head Chef.
• Communicates with BOH Team Members, regarding availability of product.
• Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meat, vegetables, fish and poultry.
• Uses scale to ensure proper portioning of food items.
• Minimizes waste of products.
• Accepts or rejects ingredients based on quality and quantity.
• Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, prep, and dry storage area.
• Maintains prep area in a clean, sanitary and safe manner.
• Stocks/restocks items on salad station
• Rinses and cuts raw food products.
• Rotates product according to “First In, First Out” to maintain shelf-life standards.
• Understands and complies with food safety and temperature standards.
• Assists in an entire team effort.
• All other duties as assigned.