Prep Cook

Job Description

Job Description

Job Description: Prep Cook

Position: Prep Cook
Reports to: Chef de Cuisine (CDC) and Executive Chef (Chef)

Overview:
As a Prep Cook, you will be responsible for both the preparation of ingredients, sauces and garnishes that will ensure dinner service runs smoothly. Your ability to maintain quality, consistency and cleanliness while working efficiently in a fast-paced kitchen is crucial to delivering an outstanding dining experience for our guests.

Key Responsibilities:

• Prep:
  Assist with food prep tasks, including chopping vegetables, portioning ingredients, preparing sauces, stocks and other components that will be used in the preparation of dishes. Prepare and organize items needed for service, ensuring all items are properly labeled, stored, and easily accessible.

• Food Quality:
  Prepare food products according to company recipes and Chef/CDC instructions. Ensure all ingredients, sauces, and garnishes are prepped to standard before service and that food quality meets or exceeds established standards.

• Station Management:
  Perform all tasks associated with your assigned station, including maintaining appropriate par levels, preparing hot and cold backups, and ensuring the line is stocked and ready for service.

• Service Preparation:
  Ensure hot and cold lines are prepped and ready for service, with sufficient backups prepared to support uninterrupted service.

• Cleanliness & Sanitation:
  Maintain a clean, organized and sanitized work area throughout your shift, including washing, peeling and storing ingredients properly. Clean work surfaces, sweep and mop floors, change empty pans on the line and keep trash bins properly maintained. Ensure that all trash is properly disposed of and take out trash as needed.
  Participate in scheduled deep cleaning tasks.

• Food Safety & Hygiene:
  Adhere to food safety and sanitation practices, including proper handwashing, use of test strips, FIFO (first in, first out) for stock rotation and proper cleaning techniques to ensure food quality and guest safety.

• Communication:
  Communicate respectfully and effectively with both BOH (Back-of-House) and FOH (Front-of-House) teams. Ensure that all team members are updated on prep levels and potential shortages.

• Dishwashing & Equipment Maintenance:
  Assist with washing dishes and kitchen equipment during peak times or as needed. Have a working knowledge of all kitchen equipment, ensuring it is used and maintained safely. Report any broken or malfunctioning equipment to the Chef or CDC immediately.

• Waste Reduction:
  Keep track of food waste by marking and reporting necessary items on the waste log. Assist in efforts to minimize waste where possible.

• Inventory, Ordering & Delivery Acceptance:
  Assist in tracking ingredient usage and communicating inventory needs to the Chef or CDC. Help review and maintain an accurate ordering list for purveyors and assist in placing orders as directed. Accept and check in deliveries, verifying order accuracy and ensuring proper storage and organization. Report any discrepancies or damaged goods to the Chef or CDC immediately.

• Health & Safety Certifications:
  Obtain and maintain Health Department certification and adhere to all restaurant policies regarding food safety and sanitation.

• Team Collaboration:
  Work cooperatively with other kitchen staff, including helping with training and assisting with any issues or inconsistencies in food quality or kitchen operations. Ensure all team members are updated on prep levels and potential shortages.

• Embody Company Culture:
  Uphold and reinforce the restaurant’s values of quality, cleanliness, and respectful, hospitable communication, creating a positive atmosphere in the kitchen and throughout the restaurant.

• Problem Solving & Issue Resolution:
  Address any concerns respectfully and calmly. Correct any inconsistencies in food quality, portioning or equipment maintenance as needed.

Qualifications:

• Previous experience as a Cook or Prep Cook in a fine dining or upscale restaurant, with a strong understanding of food preparation and cooking techniques.

• Ability to work efficiently in a fast-paced, high-pressure kitchen environment while maintaining attention to detail.

• Solid understanding of food safety, sanitation, and hygiene practices, including knowledge of FIFO, proper handwashing techniques, and safe food handling.

• Strong communication skills and the ability to collaborate with a team to ensure smooth operations.

• Ability to manage time effectively and prioritize tasks.

• Knowledge of kitchen equipment and safety protocols, with the ability to handle equipment properly and report maintenance issues promptly.

Physical Demands:

• Lifting and Carrying: Ability to lift and carry heavy boxes of ingredients and kitchen equipment weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with assistance.

• Working Conditions: Works in hot, humid, and noisy kitchens with hard surfaces. Exposed to steam, fumes and odors. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units.