Prep Cook - Luke's 32 Bridge

About the role

The Prep Cook is responsible for preparing ingredients and stations used in the cooking process, maintaining kitchen cleanliness and sanitation, and supporting kitchen operations. This role requires adherence to company policies, sanitary protocols, and health standards.

Responsibilities

• Report to work on time and be at the prep station as scheduled.
• Prepare food to specifications before, during, and after operating hours.
• Follow company recipes, procedures, and quality standards for all food preparation.
• Retrieve food products and supplies from storage areas (freezers, walk-in coolers, etc.).
• Prepare equipment, small wares, plate ware, ingredients, garnishes, and supplies for station operation.
• Report problems or discrepancies to the Sous Chef or Executive Chef promptly.
• Rotate and restock pantry items, condiments, and supplies using FIFO (First In, First Out) procedures.
• Check par and stock levels of salad ingredients, cold appetizers, desserts, condiments, and equipment before shifts.
• Assist other kitchen personnel with food preparation and side work as needed.
• Complete station closing duties and assist with kitchen cleanliness at the end of each shift.
• Maintain sanitation, cleanliness, and food safety standards in the work area.
• Wear a clean, company-approved uniform and practice proper personal hygiene.
• Adhere to all safety guidelines and report unsafe conditions or accidents immediately.
• Perform additional duties as assigned.

Leadership Qualities

• Accountability
• Adherence to policy
• Positive attitude and confidentiality
• Professional development and job skills knowledge
• Judgment and organization
• Productivity and punctuality
• Quality of work
• Teamwork and verbal communication
• Working relationships and written communication

Requirements

• Experience as a pantry, prep, or line cook in a fast-paced, high-volume, premium casual restaurant preferred.
• Experience with fresh products preferred.
• Ability to handle a minimum of 100 covers per shift.
• Must be able to taste and distinguish flavors, spices, temperatures, textures, and smells for food and beverage quality.
• Ability to work in extreme temperatures (cold: 30°F, heat: above 100°F), loud environments, and exposure to fumes, odors, dust, and smoke.
• Must wear cut gloves as a company safety requirement.
• Effective communication and listening skills with supervisors, team members, vendors, and guests.
• Ability to read and understand recipes and instructions in English.
• Availability to work nights, weekends, and holidays.
• Ability to lift, handle, and carry a minimum of 50 pounds.
• Ability to stand, bend, kneel, stoop, reach, and squat for up to eight hours.
• Good grooming habits.