Prep Cook/AM Receiver

Greathorse•Hampden, MA

1d•Onsite

About The Position

The Prep Cook/AM Receiver is responsible for preparing food items according to established recipes and kitchen standards while supporting the daily receiving and organization of food and supply deliveries. This position ensures ingredients are properly prepared, stored, labeled, and readily available for kitchen operations, while maintaining a clean, organized, and safe work environment. The Prep Cook/AM Receiver works closely with the Executive Chef, Sous Chefs, and kitchen team to support efficient daily operations and maintain high standards for food quality, freshness, and presentation. The scheduled hours for this position is 6:00 am-2:00 pm. Please note that GreatHorse is a non-tipping facility.

Requirements

Physical ability and stamina to stand for long hours.
Availability to work various shifts, including weekends.
Multi-tasking abilities
Good oral communication skills
Ability to remain calm and professional in a fast-paced work environment.
Have a good attitude and participate as a member of the team.

Nice To Haves

Previous work experience as a prep cook in a restaurant/club is a plus.

Responsibilities

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Prepare, butcher, and cook meat, poultry, fish, and seafood.
Prepare work checklist and organize workstations for each shift/abide by prep lists set forth by chefs.
Present food using proper plate presentation techniques.
Coordinate completion of menu items.
Check and maintain coolers and storage areas for cleanliness, quantity, and quality of food.
Requisition food with necessary approvals according to policy
Take proper care of ranges, ovens, boilers, fryers, griddles, utensils, and other equipment.
Ensure station prep is rotated and prepared to reduce waste.
Be efficient in preparing stocks, soups, sauces, sandwiches, salads, and sautéed items.
Understand prep and execution.
Collect, confirm, and organize daily deliveries in appropriate locations using the FIFO system.
Check daily par level for ordering.
Consult with Sous Chefs for daily ordering.
Maintain reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family and Medical Leave Act (FMLA), and other federal, state, and local standards.
Adapts to changing duties, as required, based on business needs.