The Prep Cook prepares food and serves customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The role follows the Chef’s daily production schedule, established recipes, quantities, production standards, and portion controls to ensure food quality, safety, and proper serving temperatures. It also involves taking and fulfilling customer orders, serving customers at multiple stations, and resolving customer concerns. The position requires maintaining food safety and sanitation practices, including following HACCP guidelines; labeling, dating, and storing food correctly; completing production worksheets, waste logs, and other required documentation; and cleaning equipment according to department procedures. The schedule is full time, Monday through Friday, with hours that may vary.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed