Your primary focus is batch prepping various components & ingredient preparation - chopping vegetables, preparing meats, and making sauces - along with portioning, packaging, and labeling prepared foods, while maintaining a clean, sanitary, and organized work environment. Organization & Stocking: Properly label, date, and store all prepared food items and ingredients in the appropriate walk-in coolers, freezers, or dry storage areas following FIFO (First In, First Out) principles.