Prep Cook

Nexdine•Acton, MA

13d

About The Position

The Prep Cook reports to the Executive Chef and prepares and serves breakfast, lunch, and/or catered events. The role also assists the Executive Chef with daily tasks and meal preparation. The position is full-time and located in Acton, Massachusetts, with an hourly rate of $24.00–$25.00 and weekly direct deposit.

Requirements

Ability to perform the responsibilities of the Prep Cook role, including preparing and serving food and following recipes and supervisor direction.
Ability to follow safe food-handling, sanitation, labeling, dating, and temperature-control procedures.
Ability to operate or work with kitchen equipment, including ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives.
Ability to meet the physical demands of the role, including standing for long periods and lifting items weighing 40 pounds or less.

Responsibilities

Monitor sanitation practices and ensure safe, sanitary food-handling practices in preparation and serving areas.
Inspect and clean food preparation areas, equipment, and work surfaces.
Regulate cooking equipment temperatures and ensure food is stored and cooked at the correct temperatures.
Check food and ingredient quality, rotate stock, and follow labeling and dating procedures.
Monitor cooking and preparation to determine whether food is sufficiently cooked, including using food thermometers where appropriate.
Prepare stations according to company guidelines and supervisor direction.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Season, weigh, measure, and mix ingredients according to recipes, with supervisor guidance.
Wash, peel, cut, and seed fruits and vegetables; trim and prepare meats and seafood for hot or cold service.
May bake breads, rolls, cakes, and pastries, and may wash cooking equipment, dishes, and utensils.
Compile and maintain food-usage records and may assist with inventory.
Follow food specifications and assist with forecasting preparation needs.
Prepare and serve food to customers in a timely manner.
May support culinary staff at multiple stations as directed.
Communicate kitchen equipment and supply needs to the supervisor.
Follow and promote company standards for safety, food handling, sanitation, uniforms, and productivity.
Provide attentive and approachable customer service, including greeting and thanking customers.
May perform other duties and responsibilities as assigned.