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 as specified by the recipes and kitchen supervisor. Maintaining cleanliness and organization of the prep area, including equipment and utensils, is crucial. The cook will assist in maintaining sufficient levels of food stock and supplies by monitoring inventory and notifying the kitchen manager of any shortages. Adhering to proper food safety and sanitation guidelines is required, along with effective collaboration and communication with kitchen team members to ensure smooth workflow. The cook must handle multiple tasks simultaneously and be adaptable to changing priorities in the kitchen.