Prep Cook

POSITION SUMMARY:

Prep Cook is responsible for preparing, portioning, and organizing food products used throughout kitchen operations, including salads, appetizers, desserts, sauces, proteins, vegetables, and other menu ingredients. This position ensures all food is prepared according to established recipes, quality standards, food safety requirements, and production schedules to support efficient service and an exceptional dining experience for members and guests.

ROLES AND RESPONSIBILITIES

·         Report to work as scheduled and maintain compliance with company uniform, grooming, hygiene, and appearance standards.

·         Set up and stock the prep station and other stations and areas necessary with all necessary ingredients, equipment, utensils, smallwares, plateware, and supplies required for daily operations.

·         Follow prep station checklists and established kitchen procedures to ensure readiness for service.

·         Prepare food products according to standardized recipes, portion controls, production sheets, and quality standards.

·         Wash, cut, portion, marinate, mix, and prepare ingredients for use by line cooks and other kitchen staff.

·         Assist with the preparation of salads, appetizers, desserts, sauces, dressings, and other menu components as assigned.

·         Monitor inventory levels and maintain appropriate stock and par levels of food products, supplies, and ingredients throughout the shift.

·         Communicate inventory shortages, product quality concerns, equipment issues, or operational needs to the Sous Chef, Executive Chef, or Kitchen Manager.

·         Coordinate with culinary leadership and kitchen team members to ensure food products are prepared accurately and available to support service demands.

·         Rotate and restock ingredients, supplies, equipment, and service items using proper food handling and First-In, First-Out (FIFO) inventory practices.

·         Maintain a clean, organized, and sanitary workstation, including preparation tables, refrigeration units, shelving, equipment, storage areas, and surrounding workspaces.

·         Follow all food safety, sanitation, workplace safety, and health regulations, including proper handling, storage, labeling, and temperature control procedures.

·         Promptly report safety concerns, accidents, injuries, equipment malfunctions, or hazardous conditions to management.

·         Complete all opening, ongoing, and closing duties, including cleaning, stocking, and securing assigned work areas.

·         Support a collaborative team environment by assisting kitchen staff and contributing to efficient kitchen operations.

·         Maintain knowledge of company policies, recipes, preparation procedures, and quality standards.

·         Perform additional duties and responsibilities as assigned to support operational and member service needs.

PREFERRED SKILLS:

·         Two years of experience as a Prep Cook, Line Cook, in a high-volume, upscale restaurant environment.

·         Availability to work a flexible schedule, including mornings, evenings, weekends, holidays, and other business-required shifts Working knowledge of kitchen equipment, food preparation techniques, knife skills, and safe food handling practices.

·         Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.

·         Ability to work efficiently in a fast-paced hospitality environment while maintaining attention to detail and quality.

·         Strong communication and teamwork skills.

·         Ability to read, scale, and convert recipes accurately

·         Ability to communicate effectively with supervisors, coworkers, and vendors as needed.

Physical Requirements

·         This position works in a restaurant and event environment subject to extreme cold (30 degrees), heat (Temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke  and requires standing and walking for extended periods, frequent bending and reaching, and regularly carrying or moving equipment and service items up to 50 pounds, and occasionally up to 100 pounds with or without reasonable accommodation.

·         Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

This job posting is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. The company reserves the right to modify job duties as needed. 

Salary : $20 - $22