Back of the house

About the Role

The Prep Cook plays a vital role in supporting the kitchen team, preparing ingredients, cooking specific menu items, and ensuring that the hot line and frying station run smoothly. This position assists the Chef/Cook in various preparation tasks, manages the frying station, prepares rice and other menu staples, and executes the nightly menu with precision and consistency. The Prep Cook helps the kitchen operate efficiently, ensuring food is prepared to Vicente's quality standards and the team delivers exceptional food to customers. This is a hands-on role requiring attention to detail, proper food handling, and a strong sense of teamwork.

Responsibilities

• Wear a clean uniform and apron on each shift; appearance reflects pride in the food, the equipment, and the customers.
• Prepare and portion ingredients according to standardized recipes and daily prep lists provided by the Culinary Leader or Chef.
• Operate and maintain the frying station, cooking fried foods to order and according to serving and quality standards.
• Prepare and cook rice consistently to company standards for taste, texture, and presentation.
• Manage fryer oil quality, including daily testing, filtering, cleaning the filtration system, changing filter paper, and removing ejected dirty grease, in accordance with the Fryer Oil Filtration Policy.
• Assist in the preparation of evening menu items, ensuring they are ready on time and executed with consistency.
• Manage the preparation of rice and evening menu items, maintaining adequate inventory levels and replenishing as needed, in accordance with the evening menu policy.
• Support the Chef/Cook during times of peak service with pre-prepared ingredients, proteins, garnishes, and decorations.
• Monitor and maintain freshness, labeling, and rotation of all ingredients using the FIFO method.
• Follow all safe food handling practices, including proper cooling, heating, and storage.
• Maintain cleanliness and organization in the preparation and frying areas, including equipment, utensils, and work surfaces during the shift.
• Replenish items in the hot line or frying station as needed.
• Communicate to the Culinary Leader or Chef any lack of stock, shortage of ingredients, or problems with equipment.
• Assist with cleaning and organization at the end of the shift to ensure the kitchen is ready for the next day's operation.
• Perform other tasks assigned by the Culinary Leader, Chef, or Store Manager.

Qualifications

• Previous experience in the kitchen or in a similar preparation role preferred.
• Knowledge of basic cooking techniques, frying station management, and rice preparation.
• Ability to follow standardized recipes and portion guides.
• Understanding of safe food handling and sanitation procedures.
• Strong teamwork and communication skills.
• Ability to work efficiently in a fast-paced environment.
• Reliable, punctual, and detail-oriented.