Prep Cook

Benefits

• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Vision insurance

The Prep Cook, Line Cook and Lead Line Cook are the backbone of the kitchen. All of these positions are directly below the Sous Chef in a kitchen’s chain of command. It is the line cook’s job to prepare food orders for the restaurant, be a leader when the sous chef is absent, and to assure the smooth operation of the kitchen.

• Commences each shift by conferring with the supervisor to receive guidance on daily responsibilities and the tasks to be accomplished during that shift.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
• Follows written recipes and preparation lists meticulously to ensure that all food items are prepared correctly.
• Skillfully prepares and dices meat, cheese, vegetables, and various food products.
• Maintains the cleanliness and organization of work areas in strict accordance with state health and safety regulations.
• Concludes each workday by cleaning kitchen appliances and equipment and ensuring they are turned off.
• Demonstrates composure and maintains a calm demeanor on the line during service.
• Arrives at work fully prepared and dressed in the appropriate uniform.
• Logs working hours by clocking in and out for each shift.
• Seeks supervisor's approval for all breaks before leaving the station.
• Engages in professional and effective communication with both front and back of house staff.
• Responds to guest feedback with appropriate urgency and professionalism.
• Promptly reports any concerns or violations related to health and safety to the management.
• Carries out any other tasks as delegated by the supervisor.

• A high school diploma or the equivalent combination of education and experience.
• Preferably, at least 2 years of prior cooking experience.
• Proficiency in oral and written communication.
• Strong interpersonal skills.
• Effective organization and planning abilities.
• Maintains a high level of professionalism.
• Demonstrates competence in project management.
• Strong reading comprehension skills.
• Exceptional time management skills.
• Ability to lift 30+ lbs.
• Ability to work standing for 8+ hours.

These levels of knife skills are essential for culinary professionals and home cooks alike, as they form the foundation of efficient and safe food preparation in the kitchen.