Position Overview

The Prep Cook is responsible for preparing the restaurant for daily operations by completing assigned food preparation, maintaining proper food safety and sanitation standards, organizing kitchen storage areas, and supporting the overall cleanliness and readiness of the restaurant.

This position requires strong organization, attention to detail, cleanliness, consistency, and the ability to follow Taftoon recipes, preparation procedures, and food safety standards at all times.

Opening & Kitchen Setup

• Set up sanitizer buckets throughout the kitchen and FOH areas as required.
• Test sanitizer concentration using the appropriate test strips and ensure concentrations remain within required ranges.
• Properly set up the three-compartment sink according to sanitation procedures.
• Place and prepare trash and recycling bins throughout the restaurant as appropriate.
• Turn on assigned kitchen equipment, ventilation hood, and other equipment required for preparation and service.
• Verify that prep stations are clean, sanitized, organized, and ready before beginning food preparation.
• Immediately communicate equipment, refrigeration, sanitation, or facility issues to a supervisor.

Daily Prep Planning

• Complete and review the daily prep chart.
• Evaluate existing product availability and quantities.
• Identify what needs to be prepared based on par levels, expected business volume, and product on hand.
• Review the day's prep priorities and quantities with a supervisor when required.
• Communicate shortages, low inventory, product quality concerns, or other issues before beginning production.
• Work efficiently to complete priority items first and ensure necessary products are available for service.

Food Preparation & Recipe Standards

• Follow recipe guides and established preparation procedures without unauthorized substitutions or changes.
• Accurately measure, portion, cut, mix, cook, and store products according to specifications.
• Maintain consistency in taste, appearance, texture, portion size, and yield.
• Minimize food waste through proper handling and preparation techniques.
• Notify a supervisor of unusual yields, excessive waste, product shortages, or quality issues.

Food Safety & Sanitation

• Wash hands as required and maintain proper personal hygiene.
• Change gloves between tasks and whenever gloves become contaminated.
• Use the correct cutting boards and change or sanitize them between products and tasks as required.
• Clean and sanitize work surfaces before beginning preparation, between different preparation tasks, after completing preparation, and whenever contamination may have occurred.
• Clean and sanitize knives, utensils, and equipment between uses as required.
• Prevent cross-contamination between raw and ready-to-eat foods.
• Maintain proper food temperatures during preparation, cooling, holding, and storage.
• Follow proper cooling and reheating procedures when applicable.
• Never place food directly on floors or other unapproved surfaces.

Product Storage, Labeling & FIFO

• Use FIFO (First In, First Out) at all times.
• Store food in the correct approved containers with appropriate covers or lids.
• Properly label and date all prepared and opened products according to restaurant procedures.
• Rotate products when putting away deliveries or newly prepared food.
• Regularly check products for expiration dates, quality, and freshness.
• Discard expired, spoiled, contaminated, or otherwise unusable products according to procedure and communicate discarded products to a supervisor.
• Never knowingly use expired, improperly stored, or questionable products.

Walk-In, Freezer & Dry Storage

• Keep the walk-in refrigerator, freezer, and dry storage areas clean and organized.
• Maintain designated locations for products and keep food properly covered, labeled, dated, and stored.
• Maintain separation between raw and ready-to-eat products.
• Keep products off the floor and stored according to food safety requirements.
• Rotate inventory whenever new products are received.
• Immediately report temperature concerns, damaged products, leaks, spills, or equipment problems.

Deliveries & Receiving

• Receive and validate deliveries against invoices or expected orders when assigned.
• Verify quantities and inspect products for freshness, quality, damage, and proper condition.
• Check refrigerated or frozen products when appropriate.
• Reject or immediately communicate damaged, spoiled, thawed, incorrect, or otherwise unacceptable products to a supervisor.
• Properly store deliveries as quickly as possible and rotate newly received products using FIFO procedures.

Cleaning & Dishwashing

• Clean continuously throughout the shift.
• Wash dishes, utensils, containers, cutting boards, pots, pans, and equipment as needed.
• Keep prep tables, work areas, sinks, and dish areas clean and organized.
• Sweep and clean floors as needed; clean spills immediately.
• Empty trash and replace liners as necessary.
• Maintain sanitizer buckets and replace sanitizer solution when necessary.
• Return clean equipment and smallwares to their designated locations.

End-of-Shift Responsibilities

• Complete assigned prep or communicate any unfinished items to the supervisor.
• Properly cool, store, cover, label, and date all prepared products.
• Clean and sanitize prep tables and work surfaces.
• Clean and properly store knives, cutting boards, containers, utensils, and smallwares.
• Clean assigned kitchen equipment.
• Organize the walk-in, freezer, and dry storage areas.
• Remove trash and recycling as assigned.
• Sweep and clean assigned floors and work areas.
• Leave the back kitchen, prep area, sinks, and equipment clean and organized.
• Communicate shortages, product concerns, maintenance issues, incomplete prep, or other important information to the supervisor before leaving.

General Expectations

• Arrive on time and ready to work.
• Maintain a clean and professional appearance.
• Follow all food safety, sanitation, and workplace safety requirements.
• Follow instructions and established recipes and procedures.
• Work with urgency while maintaining quality and safety.
• Maintain an organized workstation throughout the shift and minimize unnecessary waste.
• Communicate clearly with supervisors and other team members.
• Assist other BOH positions when reasonably required by business needs.
• Treat restaurant equipment, products, coworkers, and the workplace with care and respect.

The Prep Cook plays an important role in the success of every service. Proper preparation, organization, sanitation, and communication directly affect food quality, ticket times, workplace safety, and the guest experience.