Prep Cook

Description A Prep Cook prepares a variety of cold food items and all prepared ingredients that will be cooked for the market. · Washes, peels, slices and mixes vegetables, fruits, meats, cheeses and other ingredients for salads, cold plates, side dishes, entrees, appetizers and garnishes · Follows recipes and complies with portion sizes, quality standards, department rules and procedures and Department of Health regulations · Cleans all utensils, preparation equipment and counters required for production · Performs other duties as required or assigned

Qualifications

· 1+ year of kitchen experience · Basic math skills · Good knife skills and finger dexterity to use small tools and utensils adeptly · High school diploma or equivalent preferred

Requirements

· Availability to work onsite with a flexible schedule including evenings, weekends and holidays · Ability to lift up to 50 lbs. and exert well-paced mobility · Ability to spend up to 8 hours standing or walking in a kitchen/restaurant environment · Ability to work with commercial equipment including stand mixers, ovens, torches, etc.