Prep Cook

Description

  A Prep Cook prepares a variety of cold food items and all prepared ingredients that will be cooked for the market.

· Washes, peels, slices and mixes vegetables, fruits, meats, cheeses and other ingredients for salads, cold plates, side dishes, entrees, appetizers and garnishes

· Follows recipes and complies with portion sizes, quality standards, department rules and procedures and Department of Health regulations

· Cleans all utensils, preparation equipment and counters required for production

· Performs other duties as required or assigned

Qualifications

· 1+ year of kitchen experience

· Basic math skills

· Good knife skills and finger dexterity to use small tools and utensils adeptly

· High school diploma or equivalent preferred

Requirements

· Availability to work onsite with a flexible schedule including evenings, weekends and holidays

· Ability to lift up to 50 lbs. and exert well-paced mobility

· Ability to spend up to 8 hours standing or walking in a kitchen/restaurant environment

· Ability to work with commercial equipment including stand mixers, ovens, torches, etc.