Prep Cook

Position Summary Prep cooks are responsible for the preparation and set up of all ingredients and stations for kitchen operations. Responsibilities Prepare and portion ingredients according to the recipes and instructions provided by the culinary team. Wash, peel, chop, and dice vegetables, fruits, and other food items. Measure and mix ingredients for recipes, such as marinades, sauces, and dressings. Prepare and assemble ingredients for salads, soups, stews, and other dishes. Assist in the preparation of meat, fish, and poultry by cleaning, cutting, and marinating. Follow proper food handling and safety procedures, including storing ingredients at the correct temperatures, labeling and FIFO. Set up workstations with necessary ingredients, utensils, and equipment before each shift. Assist in inventory management, including monitoring stock levels, reporting shortages, spoilage and organizing storage areas. Keep kitchen equipment and utensils clean and in good condition. Assist in the receiving and inspecting of deliveries, ensuring they meet quality standards. Collaborate with other kitchen staff to ensure efficient workflow and timely service. Adhere to food safety and sanitation regulations, including proper handwashing and wearing appropriate protective gear. Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant. Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen. Follow instructions and recipes accurately to maintain consistency in flavor and presentation. Perform other duties as assigned by the chef, sous chef, or kitchen leads. Requirements Must be available to work both AM & PM shifts Wednesday through Sunday Previous experience as a Prep Cook or in a similar role is preferred but not always required. Basic knowledge of food preparation techniques and kitchen equipment. Familiarity with proper food handling, storage, product identification and sanitation procedures. Ability to follow recipes and instructions accurately. Basic knife skills and the ability to safely operate kitchen tools and equipment. Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a busy kitchen. Flexibility to work in shifts, including evenings, weekends, and holidays. Attention to detail and ability to work efficiently in a fast-paced environment. Basic math skills for portioning and measuring ingredients. Excellent time management and organizational skills. Effective communication and teamwork abilities. Willingness to learn and take direction from the culinary team. Knowledge of food safety and sanitation regulations and willingness to adhere to them. Culinary training or relevant certification is a plus but not always required. Current State Food Handler Certification Compensation $19/hour + tips (average pay with tips $22-25/hour) Job Status Non-Exempt Important Notice This job description is not an exclusive or exhaustive list of all job functions that an Acme Hospitality Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. #J-18808-Ljbffr