The Prep Cook produces cold prep items based on forecasted business needs, reviewing production sheets, BEOs, and par sheets to prepare for daily events. They create cold food presentations for buffets, banquets, and à la carte service, and finish desserts for various dining formats. Ensuring high-quality food preparation in accordance with recipes, they also assist on pantry, hot line, or omelet stations when necessary.
Key responsibilities include producing cold items, preparing for events, maintaining presentation standards, and supporting other kitchen stations. Candidates should have a high school diploma or equivalent, experience in food handling, good English skills, and the ability to follow recipes and basic arithmetic. The role emphasizes quality, presentation, and teamwork in a fast-paced environment.