Position: Prep Cook job
About: Assist with the production of products required by the cold, hot, and banquet lines as directed by the Executive Chef or Sous Chefs in a culinary establishment. Responsibilities include communicating with the chef for daily prep requirements, adhering to recipe specifications, maintaining a sanitary workstation, performing assigned tasks, and ensuring proper operation of equipment and safe food handling procedures.
Requirements: Must be at least 18 years old; must be able to work weekends and all major holidays; 2-3 years of experience as a prep cook in a facility with comparable sales and/or seating capacity; demonstrated knife skills; ability to complete assignments in a specified period; exhibit technical skills; adhere to and maintain quality standards, portion controls, recipe specifications, and product consistency guidelines; able to work independently as well as part of a team; must be dependable and reliable.
