A Prep Cook, or Preparatory Cook, is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in kitchen, performing tasks like chopping ingredients and sanitizing their work station during and after service.

Requirements:

• Superior dexterity skills to operate cutting tools quickly and safely
• Keen understanding of industry-standard best cooking and preparation practices
• Familiarity with safe and sanitary food handling and preparation
• Good math skills with a clear understanding of cooking measurements
• Strong sense of smell and taste
• Excellent organizational, time management and multitasking skills
• Great collaboration and teamwork skills
• Effective communication skills
• Ability to work in a fast-paced environment

Responsibilites:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Parboiling food, reducing sauces and starting first steps in various dishes
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Adhering to all relevant nutrition and sanitary regulations and standards 
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply