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.

Essential Duties:

• Must be able to communicate clearly with his/her managers and 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

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