Prep Cook-Reston

Prep CookThe Prep Cook is responsible for working under the leadership of the restaurant's executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more.Responsibilities:Follow clear direction in food preparation and storingClearly label and date all prepped items, especially those stored for later useEnsure that all food properly prepared for use by the line cooksSkills:Strong listener in order to understand specific directions on food prepUnderstand the English language in order to execute recipesClear communication skills in between coworkersBasic math and written communication skillsWorking Conditions:Be able to use manual dexterity to cut/chop foodStand for the entirety of a scheduled shiftBe able to endure hot/cold work conditions while preparing foodEducation/Experience:High school diploma, or equivalent (preferred).2 or 4 year culinary degree preferred, but not required.Minimum of 1-2 years experience in food service/hospitality fieldFood handler's card may be required according to local and or state regulations