Responsibilities

The Restaurant Prep Cook will receive, inspect, and organize all incoming ingredients. They will wash, peel, chop, dice, and slice various ingredients according to recipes and kitchen standards. The cook will prepare and cook ingredients such as vegetables, meats, and sauces according to specified recipes and portion sizes. They are responsible for maintaining cleanliness and organization of the prep area, properly labeling and storing prepared ingredients, and assisting in maintaining sufficient levels of food stock and supplies. Adherence to proper food safety and sanitation guidelines is crucial, including cleaning and sanitizing work areas, equipment, and utensils. The cook will work effectively with all kitchen team members to ensure smooth workflow and timely preparation of dishes, communicate any issues related to food preparation or kitchen operations, handle multiple tasks simultaneously, and be adaptable to changing priorities.