Prep Cook

Prepare and plate food according to chef’s standards and specifications. Working from a daily prep list: prep vegetables and stocks/soups/sauces from scratch; portion meat and seafood/fish; Workers may be assigned specific places on the line such as pantry, sauté, cold or grill lines. Workers must use safe and sanitary food handling procedures. Stock and clean stations, and maintain refrigeration, freezer, and dry storage inventory. Wash dishes, utensils, silverware, glassware, flatware, pots, or pans, using dishwashers or by hand. Place clean dishes, utensils, or cooking equipment in storage areas.