Reports to: Chef de Cuisine

General Scope: The Prep Cook will operate in a dynamic, fast-paced fine dining environment, working closely with the culinary team to ensure efficient and effective preparation. This role requires attention to detail, excellent organizational skills, and the ability to follow instructions precisely. The Prep Cook plays a crucial role in maintaining the flow of the kitchen by preparing ingredients and ensuring all necessary items are ready for use.

Responsibilities:

· Prepare ingredients for cooking, including washing, peeling, chopping, and slicing.

· Measure and assemble ingredients for recipes.

· Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.

· Follow standard recipes and procedures to ensure consistency and quality of food.

· Assist with the preparation and plating of dishes as needed.

· Monitor and maintain inventory levels, notifying the chef of any shortages.

· Ensure proper storage and rotation of food items to minimize waste.

· Adhere to all health and safety guidelines and regulations.

· Assist with the cleaning and sanitizing of kitchen equipment and utensils.

· Perform other duties as assigned by the chefs.

Additional Responsibilities:

· Assist with inventory management and ordering of supplies as needed.

· Ensure proper portion control and waste management practices.

· Monitor and maintain the quality and consistency of all prepared items.

· Provide support to other kitchen stations as needed.

· Participate in team meetings and training sessions as required.

Education, Experience, and License Requirements:

· Minimum of 1 years’ experience in a professional kitchen.

· Basic knowledge of cooking techniques and kitchen equipment.

· Ability to follow recipes and instructions accurately.

· Strong organizational and time management skills.

· Ability to work under pressure and handle multiple tasks.

· Excellent communication and interpersonal skills.

· Ability to work in a team-oriented environment and contribute positively to the team dynamic.

· Valid Food Handlers Certification

Requirements:

· Must be able to stand for extended periods of time

· Must be able to lift 30 lbs

· Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies