Prep Cook Job
Attire: Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos)
Wear black non-slip shoes
Bring your knives
Parking available, not free
A prep cook’s role refers to a back of house worker whose primary responsibility is to set up the job site for success.
Prep Cook responsibilities:
Provides professional and courteous service at all times.
Cooks and otherwise prepares foods according to recipes.
Checks all food for taste, temperature and eye appeal.
Cuts, trims, bones and carves meats and poultry for cooking.
Prepares and submits requisitions to the Chef for food items.
Receives and checks food inventory and supplies for quality and quantity.
Rotates and places all food in clean containers, labeled and dated.
Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with companys policy and health regulations.
Accommodates guest requests for special food items as available.
Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.
Consults with Executive Chef and/or Banquet Manager regarding week's forecast, special functions, and volume of expected concession activity.
Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
Completes projects as determined by the Executive Chef.
Acts as carver, garde mangier as required .
Attends monthly department meetings.