A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
We are seeking a reliable and hardworking Full-Time Prep Cook to join our kitchen team. This position plays a vital role in ensuring that the kitchen operates efficiently by assisting with food preparation, maintaining cleanliness, and properly handling kitchen equipment. The ideal candidate is someone who can work in a fast-paced environment and is passionate about food and cleanliness.
Key Responsibilities:
1. Food Preparation & Culinary Execution Prepare, cook, portion, and present food according to WindRiver guidelines, recipes, and food safety standards. Evaluate food quality, doneness, and consistency through tasting and visual checks. Cut, trim, bone, and carve meats and poultry as required. Maintain accurate prep levels and replenish items throughout service. Follow allergen-handling procedures and prevent cross-contamination between raw and ready-to-eat foods. Communicate clearly with team members regarding ticket times, special orders, and delays. Assist with menu planning and provide constructive feedback when requested. Prepare fresh menu items and store them in accordance with established food safety standards and guidelines. 2. Kitchen Operations, Sanitation & Inventory Set up, maintain, clean, and break down workstations according to daily checklists. Maintain clean, sanitary work areas, utensils, equipment, and storage areas at all times. Operate and maintain all kitchen equipment safely and correctly. Use, store, and handle cleaning chemicals in compliance with MSDS regulations. Store food at proper temperatures and durations; monitor and record cooler and freezer temperatures daily. Receive, label, date, rotate, and properly store all deliveries and inventory. Conduct inventory counts, communicate low-stock items, and practice waste control to reduce shrink. Follow all daily, weekly, and monthly operational routines. Complete all opening and closing duties; ensure utilities and equipment are turned off and report discrepancies. 3. Professionalism, Safety & Compliance Maintain professional appearance, hygiene, conduct, and uniform standards. Report injuries, safety concerns, and equipment malfunctions immediately. Attend required meetings, trainings, and safety sessions. Comply with all local, state, and company food-handling regulations, including ServSafe and health department standards. Participate in ongoing training to improve skills, safety awareness, and equipment knowledge. Perform additional duties as assigned to support a quality guest experience.
Requirements:
Qualifications:
Previous experience in a kitchen or restaurant setting preferred but not required. Ability to work in a fast-paced, team-oriented environment. Must be able to stand for extended periods and lift up to 50 pounds. Strong attention to detail and cleanliness. Willingness to learn and take direction from kitchen staff. Ability to work flexible hours, including weekends and holidays.
