The Prep Cook supports the culinary team by assisting with food preparation under the guidance of the executive chef.
Responsibilities include chopping vegetables, breaking down stations, cutting meat, weighing ingredients, washing and preparing produce, and properly storing food.
Skills required are strong listening and communication abilities, basic math, and understanding recipes in English.
Working conditions involve standing for entire shifts and working in hot/cold environments, requiring manual dexterity.
Educational requirements include a high school diploma or equivalent; a culinary degree and 1-2 years of food service experience are preferred. A food handler’s card may be needed based on local regulations.
Compliance with employment verification regulations is maintained.