Prep Cook

Prep Cooks perform many routine tasks under the guidance of cooks or food supervisors. They prepare cold foods, slice meat, peel and cut vegetables, brew coffee or tea, and do many other tasks. Prep Cooks wear gloves for safe food handling.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Clean and sanitize work areas, equipment, utensils, and dishes
• Weigh or measure ingredients, such as meat and cheeses
• Prepare fresh condiments, including lettuce, tomatoes, and onions
• Cut and grind meats, poultry, and seafood to prepare for cooking
• Mix ingredients for salads
• Store food in designated containers and storage areas to prevent spoilage
• Take and record temperatures of food and food storage areas
• Place food trays over food warmers for immediate service
• Ability to perform other duties as assigned
• Follow all required safety and standard operating procedures
• Adhere to all company and regulatory policies, procedures and standards of conduct

Prep Cooks perform routine, repetitive tasks under the direction of cooks or food supervisors. To help cooks and other kitchen staff, they prepare ingredients for complex dishes by slicing and dicing vegetables and by making salads and cold items.

Although most help prepare food, some food prep workers are also responsible for retrieving cooking utensils, pots, and pans, or for cleaning and storing other kitchen equipment. Other common duties include keeping salad bars and buffet tables stocked and clean.

Those who work at hotels or full-service restaurants often use soda machines, coffee makers, and espresso and cappuccino machines to prepare beverages for customers.

In some kitchens, Prep Cooks use a variety of commercial kitchen equipment, such as commercial dishwashers, blenders, slicers, grinders, and ovens.

Work Environment and Physical Demands

The work is often strenuous and tiring. Prep Cooks may stand or walk for hours at a time while cleaning or preparing ingredients. Some may be required to lift and carry heavy pots or unload heavy food supplies.

Depending on the type of establishment where they work and the type of food items they handle, they may have to wear protective gloves, hairnets, or aprons.

Although injuries and illnesses are seldom serious in this occupation, hazards may include slips, falls, cuts, and burns from hot ovens. As a result, Prep Cooks experience a rate of injuries and illnesses that is higher than the average for all occupations. 

Training 

Most Prep Cooks obtain their skills through short-term on-the-job training. Many start as kitchen helpers and progress into food preparation positions as they learn basic knife skills. Training generally starts with basic sanitation and workplace safety regulations and continues with instructions on how to handle, prepare, and cook food. 

Independent and vocational cooking schools and college degree programs also provide training for aspiring cooks. Programs generally last from a few months to 2 years or more. 

Skills and Specialized Knowledge 

Listening skills. To help cooks, Prep Cooks must be able to understand specific orders and follow directions. 

Manual dexterity. Because Prep Cooks chop vegetables, cut meat, and do other tasks with sharp knives, they must have good hand control. 

Stamina. Prep Cooks must be able to spend most of their work time on their feet as they prepare foods, clean work areas, or lift heavy pots from the stove. 

Teamwork. The fast-paced environment in kitchens can be hectic and stressful, especially during peak dining hours. Prep Cooks must be able to work well as part of a team to ensure that dishes are prepared properly, quickly, and efficiently. 

To perform the job successfully an individual must be able to perform each essential function satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required.

JOB REQUIREMENTS

• Must meet company and client hire requirements
• Adequate experience to go beyond the organizational expectations regarding standards of safe food handling
• Familiar with  both manual and automatic tools used for food preparation
• Must be physically fit enough to lift, bend, twist, stoop and climb and carry at least 40 lbs., as well as be able to stand and walk over extensive time periods
• Respectful toward supervisors, colleagues and clients
• Able to read and comprehend simple instructions and short correspondence
• Able to effectively present information in one-on-one and small group situations
• Able to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
• This job does not usually exercise supervisory responsibilities
• Must meet company and client grooming standards
• Must wear slip resistant shoes to avoid slips and falls
• Must have reliable transportation

Education and Experience

• High school diploma or GED preferred by not required for entry level jobs
• Food handlers permit if required per state regulations
• Food Safety Certification if required

Work Schedule

• Must be able to work a flexible schedule that includes days, nights, weekends and holidays
• Report to work on schedule dates and time and maintain a responsible attendance record

Rewards

• Competitive pay
• Eligible to participate in the health benefit program
• Upward career growth
• The opportunity to play an integral role in the growth of the business.