The Prep Cook assists in food preparation under the supervision of the executive chef, supporting line cooks to ensure quality meals.
Responsibilities include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing produce, and proper food storage.
Skills required are strong listening, clear communication, basic math, and understanding recipes in English.
Working conditions involve standing for entire shifts and handling hot/cold environments with manual dexterity.
Ideal candidates have a high school diploma or equivalent; a culinary degree and 1-2 years of experience are preferred. A food handler’s card may be required depending on local regulations.