Prep Cook

Tavistock Restaurant Collection•Wayland, MA

20d

About The Position

The Prep Cook prepares menu items in a timely manner to support guest satisfaction. Food is prepared according to recipe instructions, proper portioning methods, and cooking standards. The Prep Cook maintains a clean and organized workstation while preparing food for guests. The role includes setting up stations with the correct products and utensils, monitoring food and equipment temperatures, preparing items according to daily needs and par levels, following allergy protocols, and keeping the line stocked. The Prep Cook prioritizes preparation so courses are delivered on time, checks food quality against standards and guest requests, and cleans and sanitizes work areas. The role also supports line checks and restaurant walkthroughs and performs additional duties as needed.

Requirements

High school education.
Ability to speak, read, and write in English.
Adaptability and flexibility to changing business needs, conditions, responsibilities, situations, individuals, groups, and customer needs.
Attention to detail and commitment to quality.
Effective listening and communication skills.
Confidence in one’s ability to perform the job.
Customer focus and ability to build and maintain satisfaction with the services offered by TRC, providing excellent service to guests and team members.
Initiative to recognize situations requiring action and reasonably resolve issues, problems, or situations.
Problem-solving ability to resolve difficult or complicated challenges.
Teamwork skills to promote cooperation and commitment toward goals and deliverables.

Nice To Haves

Previous hospitality experience is preferred.

Responsibilities

Maintain proper grooming and uniform standards.
Communicate with the Executive Chef and Sous Chef about featured items, special events, and important shift information.
Set up stations with the correct food products and utensils.
Check and adjust equipment temperatures to ensure food is prepared and stored at proper temperatures.
Change sanitizer at least every two hours, or sooner if necessary, to maintain a safe and clean environment.
Prepare food according to daily needs and par levels, using proper utensils and following recipe procedures.
Follow protocols for guests’ allergy sensitivities.
Monitor products on the line and restock as necessary.
Prioritize preparation to ensure courses are delivered in a timely manner.
Check the color, consistency, and temperature of food products to ensure they meet standards and guest requests.
Clean and sanitize work areas, including counters, utensils, cutting boards, preparation areas, and floors.
Assist with daily line checks and walkthroughs to maintain a clean and organized restaurant.
Perform additional duties as required, including emptying trash.