Prep Cook- CoastAL Orange

Job Summary

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef.

• Set up work stations in the kitchen or cook area
• Set up ingredients so that food can be prepared according to recipes
• Understand basic cooking duties
• Prepare simple dishes such as salads and desserts
• Maintain a clean and orderly kitchen
• Wash dishes or take out the trash when needed
• Portion and fabricate protein items
• Produce sauce and dressing
• Produce fabrications
• Properly label, date, store, and rotate products
• Receive products and promptly put them away using the FIFO method (first in, first out)
• Complete all required daily checklists and production sheets
• Follow all directions from Corporate Executive Chef, Executive Chef, or Executive Sous Chef
• Adhere to health department, restaurant sanitation, and food‑handling guidelines
• Maintain effective communication within the kitchen and be responsive to staff suggestions and concerns

• Basic understanding of professional cooking and knife‑handling skills, as well as safety, sanitation, and food‑handling procedures
• Ability to speak, read, and understand basic cooking directions
• Ability to follow a production prep list
• Professional communication skills
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Self‑motivated and organized
• Availability to work nights, weekends, and some holidays
• Takes pride and responsibility for the job by maintaining efficiency and quality and holding oneself accountable for the function of the job

• Be able to work in a standing position for long periods of time
• Move, transport food carts, equipment, and supplies
• Reach, bend, stoop, and frequently lift up to 35 pounds, occasionally lifting/moving 50 pounds
• Capable of working in extreme hot or cold environments
• Continuous use of dexterity and gross motor skills with frequent use of fine motor skills
• Maintain good vision (close, distance, color, peripheral, depth perception) and ability to adjust focus
• May be exposed to disagreeable odors, chemicals, noise, latex plastics, and other materials used for protective equipment

• Serv Safe Certified or complete onsite Serv Safe class within a determined time
• Complete the basic culinary hybrid course within a determined time
• High school graduate or GED
• Previous kitchen experience preferred

The pay for this position is $20 per hour.