Job Description
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.
Qualifications:
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.
Education and/or Experience:
High school diploma or GED and one to two years related experience is preferred; or equivalent combination of education and experience.
Skills:
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.
