Prep Cook

Job description

Prep Cooks will be responsible for ensuring that all produce, dairy, meat, fish, and dry goods are stored properly in designated area. Prep Cook will ensure product rotation is observed in all storage areas, following First In, First Out (FIFO) procedures. They must check on foods that need to be produced before use (i.e. potato, onion, carrots). Prep Cooks will advise the supervisor of any damage or of any sub-standard products. Prep Cooks are responsible for keeping their work area clean, organized, and compliant with health and safety regulation by sanitizing hard surfaces, storing ingredients, promptly cleaning cookware tools after use, and disposing of waste in accordance with kitchen protocols. Must have the ability to regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am - 2:00pm, or 8:00am - 4:00pm. Shift hours may vary.

See attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.

Applicant must complete pre-employment background check and drug screening at employers expense.