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 is responsible for preparing and cooking ingredients such as vegetables, meats, and sauces according to specified recipes and portion sizes. They will maintain cleanliness and organization of the prep area, including equipment, utensils, and workstations, while properly labeling and storing prepared ingredients to minimize waste. The cook will assist in maintaining sufficient levels of food stock and supplies, adhere to food safety and sanitation guidelines, and collaborate effectively with kitchen team members to ensure smooth workflow and timely dish preparation.