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.

• None specified.

• Strong listener to understand specific directions on food prep.
• Understanding of the English language to execute recipes.
• Clear communication skills among coworkers.
• Basic math and written communication skills.
• Ability to use manual dexterity to cut/chop food.
• Ability to stand for the entirety of a scheduled shift.
• Ability to endure hot/cold work conditions while preparing food.
• 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.