Prep Cook

Nami Nori•New York, NY

19d

About The Position

The Prep Cook provides culinary support to the kitchen by preparing and presenting dishes. The role follows preparation instructions and recipes, completes shift opening and closing work, maintains food safety and sanitation standards, and keeps the work area organized. The Prep Cook also uses kitchen equipment safely, communicates needs or concerns to the Chef on Duty, and assists with other related duties as assigned.

Requirements

Ability to comprehend and follow written and verbal directions.
Ability to understand basic math.
Ability to work independently or as part of a team.
Ability to lift at least 30 pounds regularly.
Ability to bend, stoop, and stand, and perform extensive activity for 6–10 hours a day.
Adaptability in a fast-paced and challenging work environment.
Organized approach to projects.
Ability to take and give direction.
Sense of ownership and urgency in performing work.
Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
Polished personal presentation and grooming that meets Company standards in the Employee Handbook.
Strict adherence to the posted schedule and clock-in/clock-out times.

Responsibilities

Follow the daily prep list and other preparation directions from the Chef on Duty.
Wash, peel, chop, and otherwise prepare produce and ingredients for cooking.
Clean and cut or grind meat, fish, poultry, and shellfish.
Perform basic cooking tasks, including stirring, straining, parboiling food, reducing sauces, and measuring seasonings, condiments, and ingredients.
Assist the delivery team with loading and unloading products when needed.
Complete opening and closing checklists and other shift work thoroughly and according to standards.
Prepare menu items according to recipes, yield guides, department standards, and time requirements.
Inform the Chef on Duty of sub-par products before service, as well as product, material, or equipment needs.
Restock items depleted during the shift.
Store food at appropriate temperatures and follow product rotation procedures in accordance with Department of Health regulations.
Maintain sanitation and keep the work area clean and organized according to Department of Health standards.
Immediately report Department of Health, OSHA, or workplace safety violations to the Chef on Duty.
Know and follow proper maintenance and safe use of equipment and tools.
Participate in staff training opportunities to update knowledge and skills.
Follow the posted schedule, clock in and out at scheduled times, communicate effectively, and attend mandatory meetings.
Adhere to HR policies and guidelines and perform other related and compatible duties assigned by the Management Team.