Position Overview:
The Prep Cook, reporting directly to the Head or Sous Chef, works as part of one of our kitchen teams to serve breakfast, lunch and a snack for 350-1350 students and staff each day, depending on the campus. Experience preferred but willing to train candidates with potential. This position will abide by the strictest standards of physical and food safety, freshness and sanitation.
Duties and Responsibilities:
General responsibilities include (but are not limited to):
- Wash and prep fresh fruits and vegetables
- Prepare salads and side dishes
- Serve meals to students and faculty with and a positive, customer-oriented attitude.
- Maintain assigned workstations in a safe and sanitary condition.
- Practice proper care and maintenance of all equipment.
- Know product ingredients, allergy information, and preparation.
- Regular, punctual attendance is essential.
- Perform duties as required at catering events.
- Maintain acceptable standards of personal hygiene and comply with department dress code.
- Assist in any area of production or service as needed.
Working Conditions:
- Exposure to temperature variations and wet conditions.
- May walk and work on uneven and slick surfaces.
- Requires reaching above and below shoulder height.
- Occasional repetitive hand motion.
- Exposed to heat from ovens, burners and steam tables; exposed to cutting and slicing equipment and machines with moving parts; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing.