Prep Cooks enable our restaurants to produce high quality items in a timely manner by keeping ingredients ready for service. A prep cook is responsible for the daily preparation of food items as assigned by the Chef/ Sous Chef. Prep cooks ensure we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency.
Ensures quality by maintaining proper rotation of perishable and non-perishable products.
Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
Prepares all food items consistently and as directed in a sanitary and timely manner.
Consistently follows recipes, procedures and specifications as set by the restaurant.
Restocks all items as needed throughout shift.
Stores and labels all food properly.
Must maintain a clean, sanitary and organized work environment.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.