A Prep Cook is responsible for preparing ingredients and performing basic cooking tasks to support kitchen operations, ensuring that all food preparation meets quality standards and contributes to efficient service delivery.
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What is a Prep Cook?
A Prep Cook, short for Preparation Cook, is an entry-level culinary position focused on preparing ingredients and performing foundational cooking tasks. This role is essential in any professional kitchen, as it ensures that all components of a dish are ready for final cooking and assembly. Prep Cooks work under the supervision of chefs or more experienced cooks, learning fundamental techniques and kitchen protocols. They are critical to maintaining workflow efficiency, especially during peak service times, and help uphold food safety and quality standards.
What does a Prep Cook do?
A Prep Cook performs a variety of tasks to support kitchen operations, including washing, peeling, chopping, and slicing ingredients; measuring and mixing components for recipes; and organizing prepped items for easy access. They may also assist with basic cooking duties, such as boiling, blanching, or grilling, under guidance. Additionally, Prep Cooks are responsible for maintaining cleanliness in their work areas, following food safety guidelines, and ensuring that all prepared ingredients meet established quality standards. Their work directly impacts the speed and efficiency of meal preparation and service.
Job Overview
A Prep Cook is responsible for preparing ingredients and performing basic cooking tasks to support the kitchen team in a fast-paced restaurant environment. This entry-level position requires attention to detail, efficiency, and adherence to food safety standards while assisting in the creation of high-quality dishes for our customers.
Prep Cook responsibilities include:
1. Wash, peel, chop, slice, and portion ingredients according to standardized recipes
2. Prepare basic items such as salads, dressings, and cold appetizers
3. Maintain proper rotation of food products in storage areas following FIFO principles
4. Ensure all prep stations are clean, sanitized, and properly stocked throughout shift
5. Assist line cooks during peak service hours with basic cooking tasks
6. Monitor and record temperature of refrigerators and freezers twice daily
7. Properly label and date all prepped items following health department guidelines
8. Assist with receiving and storing food deliveries according to established procedures
1. High school diploma or equivalent
2. Basic knowledge of food safety and sanitation procedures
3. Ability to follow recipes and portion control guidelines accurately
4. Physical stamina to stand for extended periods and lift up to 50 pounds
5. Availability to work evenings, weekends, and holidays as required
6. Reliable transportation and punctuality
7. Basic math skills for measuring and portioning ingredients
Preferred Qualifications
1. 6+ months experience in a commercial kitchen environment
2. Food Handler's Certification from accredited program
3. Experience with various knife skills and cutting techniques
4. Knowledge of different food allergens and cross-contamination prevention
5. Familiarity with kitchen equipment such as slicers, mixers, and food processors
6. Previous experience in high-volume restaurant operations
Bonus Skills
1. Culinary school training or relevant coursework
2. Knowledge of specific cuisine types (Italian, Mexican, Asian, etc.)
3. Ability to work efficiently in high-pressure situations
4. Basic understanding of inventory management systems
5. Multilingual communication skills (Spanish preferred in many US kitchens)
6. Experience with waste reduction and sustainability practices in food preparation
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