Prep Cook

Role Summary

The role of Prep Cook reports directly to the Head Chef and Sous Chef. This role is the entry level in the kitchen team and uses a variety of equipment and utensils according to kitchen protocol and standards. The Prep Cook works closely with the First and Second Cook to ensure policies and guest standards are consistently met. Contributes to the positive and enthusiastic team environment focusing on excellence.

Key Accountabilities

• Works in the designated station as assigned by the Sous Chef and/or Head Chef.
• Organizes the assigned work area efficiently, portions food, and is able to put away deliveries.
• Cleans and organizes the kitchen at all times. Follows all required checklists and cleaning schedules during and following each shift.
• Assists in daily and weekly procedures, food labeling/dating, organizing the freezer, fridge and dry storage area, and following the temperature log.
• Maintains high levels of hygiene, cleanliness, organization, and sanitation of the kitchen.
• Maintains a positive attitude that promotes teamwork within the restaurant.

Required Education & Experience

• High school diploma
• Level 1 Foodsafe
• Less than 1 year experience in a professional kitchen/enrolling in culinary school
• Must be eligible to work in Canada

Required Knowledge, Skills & Abilities

• Passion for fresh ingredients and producing great food every day.
• Strong communication and interpersonal skills, both written and verbal.
• Ability to multitask in a fast-paced environment with a professional attitude.
• Must work well within a restaurant team culture.
• Must be able to work with minimal supervision and have the ability to take strong initiative.
• A positive and team-oriented attitude.
• Must be able to lift 50 pounds.
• Must be able to work morning, evening, and weekend shifts as business dictates.