Prep Cook

Postcard / Commissary Kitchen•New York, NY

21d

About The Position

The Prep Cook provides culinary support to the kitchen in preparing and presenting dishes. The role involves preparing menu items according to recipes, yield guides, and department standards; maintaining sanitation and safe food-storage practices; and completing assigned preparation and shift work efficiently. The Prep Cook also supports delivery operations when needed and communicates product, equipment, safety, and operational concerns to the Chef on Duty.

Requirements

Comprehend and follow written and verbal directions.
Understand basic math.
Work independently or as part of a team.
Lift at least 30 pounds regularly.
Bend, stoop, stand, and perform extensive activity for 6–10 hours a day.
Adapt to a fast-paced and challenging work environment.
Use an organized approach to projects.
Take and give direction.
Approach work with ownership and urgency.
Perform essential job functions under pressure and maintain professionalism under stress.
Maintain polished personal presentation and grooming in accordance with Company standards outlined in the Employee Handbook.
Strictly adhere to the posted schedule and clock in and out at scheduled times.
Communicate information effectively and efficiently.

Responsibilities

Follow the daily prep list assigned by the Chef on Duty.
Wash, peel, and chop produce; prepare 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.
Use utensils and cutlery appropriately.
Assist the delivery team with loading and unloading products when needed.
Thoroughly complete opening and closing checklists in accordance with standards.
Complete position prep lists and other food preparation as directed by the Chef on Duty.
Prepare menu items according to recipes and yield guides, department standards, and time-efficiency expectations.
Inform the Chef on Duty of sub-par products before service begins.
Restock items depleted during the shift.
Maintain proper storage temperatures and follow food-rotation procedures according to Department of Health regulations.
Participate in staff training opportunities to update knowledge and skills.
Maintain sanitation to Department of Health standards and keep the work area clean and organized.
Immediately inform the Chef on Duty of Department of Health, OSHA, or workplace safety violations.
Know the correct maintenance and use of equipment and use tools and equipment only as intended, properly, and safely.
Inform the Chef on Duty of product, material, or equipment needs.
Attend mandatory meetings and adhere to HR policies and guidelines.
Perform other related and compatible duties as assigned by the Management Team.