Prep Cook

Food Preparation and Slicing

• Wash, peel, slice, and chop vegetables like lettuce, tomatoes, onions, and peppers.
• Slice deli meats (ham, turkey, roast beef) and cheeses using commercial slicers.
• Portion and weigh ingredients accurately for sandwich recipes.
• Mix house dressings, spreads, and specialty sauces. []

Station Setup and Stocking

• Follow daily prep lists provided by the manager or lead cook.
• Restock the front service line and cold-holding units before lunch and dinner rushes.
• Label, date, and rotate all backup food pans using FIFO rules.
• Unpack and store incoming food deliveries and produce boxes. [, 2, 3, 4, 5]

Sanitation and Safety

• Sanitize cutting boards, slicers, counters, and knives before and after use.
• Monitor refrigerator and cooler holding temperatures.
• Wash utensils, pans, and small wares throughout the shift.
• Empty trash and keep floors clean and dry. [, 4]

North/South Eastern Connecticut's first and premier Staffing Agency.... Established in 1989