["Prep Cook","Prep Cook"]

Prep Cook

The Prep Cook is responsible for preparing all menu items according to established specifications and performing any tasks assigned by the Food and Beverage Manager. This role sets the standard for kitchen operations by modeling proper procedures and guiding kitchen staff through actions and behaviors that ensure quality and consistency.

Requirements

• Work on the line and in the kitchen as directed by management
• Maintain a high standard of professionalism at all times
• Prepare food for service in compliance with all Health Department codes and practices
• Ensure every dish or menu item meets established standards before leaving the kitchen for table service
• Multitask and perform effectively in a fast-paced, high-pressure environment
• Properly store, label, and rotate all food items (hot and cold)
• Assist with daily inventory of food and supplies; provide guidance to staff regarding prep and pars
• Assist with putting away food shipments as needed
• Adhere to all departmental, health, and safety standards
• Ensure efficient delivery and proper presentation of meals
• Stock or assist staff with replenishing items as needed daily
• Prepare bulk items according to recipes, ensuring consistency and quality
• Maintain cleanliness and personal hygiene in accordance with local, state and government regulations
• Be available to cover shifts in the event of staff shortages

Certificates & Licenses:

• Nevada Food Handling Health Card