Summary/Objective

The prep cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The prep cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Prepares or directs preparation of food served using established production procedures and systems.
   • Determines amount and type of food and supplies required using production systems.
   • Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
2. Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
3. Stores food properly and safely, marking the date and item.
4. Reports necessary equipment repair and maintenance to supervisor.
5. Correctly prepares all food served following standard recipes and special diet orders.
6. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
7. Apportions food for serving.
8. Maintains daily production records.
9. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
10. Completes food temperature checks before service.
11. Manages prep based on volume, rotation and safety standards.li>
12. Able to follow recipes and specifications
13. Must have basic culinary knowledge