About This Role
Preparing ingredients and food items to support efficient kitchen, restaurant, banquet, and catering operations is the core of this role. The Prep Cook follows recipes and production standards, maintains proper food storage and sanitation, and works closely with the culinary team to ensure food is prepared safely, consistently, and ready for service.
Responsibilities
- Wash, peel, cut, seed, chop, slice, and otherwise prepare fruits and vegetables according to recipes and production needs
- Clean, trim, cut, portion, and prepare meats, poultry, seafood, and other ingredients as assigned
- Prepare breaded items, cold sauces, dressings, salads, desserts, garnishes, and other menu components according to established recipes and standards
- Assist with soups, sauces, and other food preparation as directed by the Executive Chef
- Prepare and organize assigned pantry and prep areas for restaurant, banquet, buffet, and catering service
- Prepare items needed by other kitchen stations and departments to support daily operations
- Follow recipes, portion standards, preparation methods, and presentation expectations to ensure consistency and quality
- Prepare appropriate quantities based on expected business volume to maintain freshness, quality, and minimize waste
- Complete advance preparation for the next shift or following day as directed
- Assist chefs and cooks with food production for restaurant service, banquets, catering, and other hotel functions
- Organize ingredients, supplies, utensils, and equipment so assigned work can be completed efficiently
- Transport food, pans, kettles, trays, utensils, supplies, and portable equipment safely between work areas and storage locations
- Communicate clearly with culinary team members regarding prep needs, shortages, special requests, and changing business demands
- Work collaboratively with cooks, dishwashers, servers, banquet staff, supervisors, and other hotel departments
- Assist other team members as needed to support efficient kitchen operations and an excellent guest experience, recognizing that this position may have direct guest interaction during action stations, buffets, banquets, and other hotel functions
- Store food in designated areas using proper containers, labeling, rotation, and temperature controls in accordance with food safety requirements
- Maintain proper storage and holding temperatures and promptly report food quality or safety concerns to management
- Maintain clean and sanitary work areas, countertops, utensils, equipment, refrigeration, and storage areas throughout the shift
- Follow all applicable food safety, sanitation, personal hygiene, and workplace safety requirements
- Properly dispose of waste and maintain garbage and refuse areas according to established procedures
