Position Summary: Prep Cooks ensure quality, consistency, and production of all food menu items. They are responsible or preparing, sauces, soups, and stocks. Prep Cooks prepare the ingredients that allow line cooks to provide guests with an excellent dining experience.

Daily Responsibilities:

• Handles all food items by washing, chopping, and cutting according to recipe specifications.
• Follow all prep lists created by Sous Chef and Executive Chef 
• Measure all ingredients properly and strictly follow all recipes. 
• Must keep station and all knives, cutting boards, and prep areas sanitized. 
• Rotate all prep stock and properly label and date all products, ensuring FIFO and Company standards are met.
• Organize and clean walk-ins.
• Possesses in-depth knowledge of all products.
• Communicate all product needs to Chef team.
• Report damaged or defective equipment to management.
• Works with safety as a priority and follows department and company safety standards.
• All other duties assigned.

Physical Requirements:

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 40 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience:

• Previous heart of house experience preferred. 
• Ability to work evenings, weekends, and holidays, as needed.
• Must have valid, non-expired Food Handlers’ card.