Title: Prep Cook
Reports to: Executive Chef / Sous Chef
Summary of Position:
Accurately and efficiently cook meat, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
- Duties and Responsibilities:
- Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assume 100% responsibility for the quality of products served.
- Know and comply with Aurora standards for portion sizes, cooking methods, quality, kitchen rules, policies and procedures.
- Stock and maintain sufficient levels of food products for all service periods.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintain a clean and sanitary work area including but not limited to tables, shelves, prep sinks, grills, broilers, fryers, steamers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and marinating.
- Receive, store, and rotate all products properly.
- Assist in food prep assignments during off-peak periods as needed.
- Responsible for closing the kitchen properly by following the closing checklist for kitchen stations. Assist others in kitchen closing procedures.
- Attend all scheduled team meetings.
- Performs other related duties as assigned by the Executive Chef, Sous Chef, or manager-on-duty.
