The Prep Cook is responsible for assisting the kitchen team under the supervision of the executive chef, focusing on food preparation tasks to support line cooks.
Tasks include chopping vegetables, breaking down stations, cutting meat, weighing ingredients, washing and prepping produce, and proper food storage.
Responsibilities involve following clear instructions, labeling and dating prepped items, and ensuring all food is prepared accurately for service.
Skills required include strong listening and communication abilities, basic math, and understanding recipes in English.
Working conditions involve standing for long periods and working in hot/cold environments, requiring manual dexterity.
Education/experience preferences include a high school diploma or equivalent, with 1-2 years in food service; culinary degrees are a plus. A food handler's card may be required per local regulations.