Prep Cook

Description

The Prep Cook position is responsible for preparing a variety of hot and cold food items for buffet service, including salads, dressings, fruits, vegetables, cold sides, proteins, starches, sauces, soups, and other menu items as assigned. This position supports daily kitchen operations by completing prep lists, following recipes and production standards, maintaining product freshness, and ensuring food is properly prepared and ready for service.

The Prep Cook must maintain a clean, organized, and sanitary work environment while following established food safety, sanitation, allergen, temperature control, portioning, and storage procedures. This role works closely with kitchen leadership and other culinary team members to support consistent food quality, timely production, and efficient buffet service

Requirements

Primary Responsibilities

• •Prepare a variety of hot and cold food items according to recipes, daily prep lists, production sheets, and kitchen leadership instructions.
• •Prepare salad bar ingredients, dressings, toppings, fruits, vegetables, cold sides, proteins, starches, sauces, soups, and other buffet items as assigned.
• •Perform basic food preparation and cooking tasks, including washing, cutting, measuring, mixing, cooking, portioning, and panning products.
• •Support hot and cold buffet production, including batch cooking, preparation of backup pans, restocking, and service refills as directed.
• •Follow established recipes, portion standards, presentation guidelines, and production requirements to ensure consistency and reduce waste.
• •Properly label, date, rotate, cool, reheat, and store food products in accordance with established procedures and food safety requirements.
• •Monitor product freshness, quality, and availability; communicate shortages, spoiled products, and other concerns to kitchen leadership.
• •Maintain clean, organized, and sanitary workstations, prep areas, coolers, and equipment throughout the shift.
• •Follow all food safety, sanitation, allergen awareness, temperature control, hot-holding, cooling, and reheating standards.
• •Assist with buffet setup, breakdown, cleaning, and other kitchen duties as needed.
• •Maintain appropriate product rotation and handling practices to minimize waste and prevent spoilage.
• •Work cooperatively with kitchen leadership and culinary team members to complete production requirements and ensure the kitchen is prepared for service.
• •Perform other related duties as assigned by kitchen leadership.

Required Skills / Qualifications

• •Previous kitchen preparation or cooking experience preferred but not required.
• •Ability to follow recipes, prep lists, production sheets, and verbal instructions.
• •Basic knife skills and food preparation techniques; basic cooking skills preferred.
• •Ability to maintain cleanliness, organization, and attention to detail in a fast-paced kitchen environment.
• •Understanding of proper food handling, labeling, storage, and rotation practices; basic food safety knowledge preferred.
• •Ability to manage assigned tasks efficiently and complete prep work within established timelines.
• •Ability to communicate product shortages, quality concerns, and production needs to kitchen leadership.
• •Ability to work independently while contributing effectively to a team.
• •Willingness to learn and follow established kitchen procedures, recipes, and quality standards.

Physical Requirements

• •Ability to stand and walk for extended periods.
• •Ability to lift and carry up to 50 pounds as needed.
• •Ability to work in refrigerated and cold storage areas, as well as around hot equipment, steam, and wet floors.
• •Ability to bend, reach, push, pull, and move food products, supplies, and equipment safely.
• •Ability to perform repetitive food preparation tasks, including cutting, mixing, stirring, portioning, and lifting.
• •Ability to work in a high-volume kitchen environment while maintaining safe work practices.