The Prep Cook is responsible for working under the leadership of the restaurant's executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more.

Responsibilities:

• Follow clear direction in food preparation and storing.
• Clearly label and date all prepped items, especially those stored for later use.
• Ensure that all food is properly prepared for use by the line cooks.

Working Conditions:

• Be able to use manual dexterity to cut/chop food.
• Stand for the entirety of a scheduled shift.
• Be able to endure hot/cold work conditions while preparing food.

Education/Experience:

• High school diploma, or equivalent (preferred).
• 2 or 4 year culinary degree preferred, but not required.
• Minimum of 1-2 years experience in food service/hospitality field.
• Food handler's card may be required according to local and or state regulations.

• Opportunity to work under an executive chef.
• Hands-on experience in food preparation.
• Exposure to a professional kitchen environment.

• Strong listening skills for following food prep directions.
• Understanding of the English language for executing recipes.
• Clear communication skills with coworkers.
• Basic math and written communication skills.
• Ability to perform manual dexterity tasks like cutting and chopping.