Position Summary: The primary responsibility of the Prep Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Prep Cook prepares, cooks, garnishes & presents food.Primary Job Duties: Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practicesTurn or stir foods to ensure even cookingSeason and cook food according to recipe standardsObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensilsWeigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipmentPortion, arrange, and garnish food per chef direction and recipe standardsMaintain standards of hygiene throughout the kitchenRegulate temperature of ovens, broilers, grills, and roastersSubstitute for or assist other cooks as directed by chef or management and/or as business volume dictatesBake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standardsWash, peel, cut, and seed fruits and vegetables to prepare them for consumptionPerform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.Ensure the proper execution of all recipes and menu itemsStores unused food properly to minimize waste and maximize qualityEnsure all food, sauces, and other items are stored properly and dated.Prepares a list of perishable items on a daily basis to insure proper rotation and utilizationQuantity and Quality control must be consistent with pars as set by the Head ChefEnsures quality of product and presentations throughout serviceMaintain menu knowledge and attention to detail plate presentationExhibit a thorough knowledge, understanding and application of all cooking techniquesAdhere to all state and federal requirements regarding the sale of alcohol.Adhere to all Health Department requirements.Adhere to all work rules, procedures and policies established by the company.Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.