Title:  Prep Cook

REPORTS TO:  Executive Chef

FLSA STATUS:  Non-Exempt

Position Summary:

The Prep Cook is responsible for the preparation all food items to be cooked or baked.

Essential Duties and Responsibilities:

• Prepare specific amount of food product according to the daily prep sheets.
• Wash, peel, dice and chop foods according to Chef’s requirements.
• Comply with all portion sizes, quality standards, and recipes.
• Run electrical kitchen equipment in a safe and sanitary fashion.
• Wash and clean all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
• Transfer supplies and equipment between storage and work areas by hand or cart.
• Prepare appropriate equipment for cooking.
• Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Ensure proper food handling procedures are followed wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
• Maintain a clean uniform throughout the shift.
• May perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.

Ability to communicate verbally with other kitchen staff in fast-paced environment. Ability to frequently use hands and fingers to feel, pull, push, and lift. Ability to stand for long periods of time. Ability to follow instructions and procedures.