Prep/Pantry Cook (Fine Dining)

Responsibilities

• Checks with supervisor on duty for that shift’s prep schedule.
• Always uses a recipe book for batch, process, and portion prep.
• Reads recipe before starting.
• Weighs and measures all ingredients.
• Ice bath hot recipes before storing and store in walk-in with lid cracked.
• Immediately refrigerates all items prepared.
• Cleans as you go.
• Uses clean food storage containers.
• Date labels and rotates product.
• Assumes responsibility for freshness and quality of items prepared.
• Follows sanitation and safety procedures.
• Checks with the Leader on Duty regarding condition of prep done storage of items and cleanliness of prep area.
• Passes all general and departmental tests with 90% grade or greater.
• Performs other related duties as assigned by Chef/Sous Chef.
• Keeps clean and professional appearance.
• Works with “teamwork” always in mind.
• Performs other related duties as assigned by the Leadership Team.

Qualifications

• A minimum of three (3) years’ previous culinary experience.
• Experience in preparing culinary products and cooking in high-volume environments.
• Able to follow all recipes and systems.
• A proven history of professionalism, accountability, and team commitment.