Prep Cook I

To assist in the daily production of food for the venue and ensure all quality and consistency standards are met.

• Must have basic knife skills to include safety and usage.

• Must have a working knowledge of kitchen equipment

• Responsible for fast and clean servicing of all menu items to the guest service persons

• Ensures that each order sent out is uniform

• Controls food production to include: proper cooking methods, cooking time and temperature, and insuring sanitation and storage of prepared foods and leftovers

• Prepares for a rush period of work without getting behind

• Performs all relative miscellaneous duties as directed by supervisor/manager.