The prep cook is responsible for high-volume vegetable, starch, and protein production, relying on solid knife skills, organization, and cleanliness to ensure success. This individual needs to be able to display all manner of knife cuts (e.g. julienne, dice, brunoise) and ensure proper measurements taken and systems followed. This individual will also assist in packing cooked food into meal containers.

Success in this position requires consistency and quality taken to ensure the best product is utilized and in the correct size and amount needed.

Responsibilities:

• Trim, cut, weigh, and portion all manner of vegetables, starches, and proteins like broccoli, potatoes, and chicken breast.
• Cooking including sautéing, boiling, simmering, roasting, etc.
• Mis en place of a variety of ingredients like rice, spice mixes, marinades.
• Engage in weekly batch cooking for food to be packed.

Hours: Thursday through Sunday, 7 am to 3 pm.

To Apply: Send resume and introduction to info @ thestrongkitchen.com.

• Consistent hours Thursday through Sunday.

• Strong cleanliness and organization - Serv Safe certified a plus.
• Effective communication.
• Time management skills.
• A strong understanding of weights and measurements/kitchen math.
• Consistent and accurate knife skills.