The Kitchen Prep perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and desserts.
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Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Store food in designated containers and storage areas to prevent spoilage as well as package take-out.
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Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
- Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
- Take and record temperature of food and food storage areas such as refrigerators and freezers.
- Keep records of the quantities of food used.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets.
- Provide food to servers once food is ready to be distributed directly on a plate for patrons.
- Weigh or measure ingredients as well as stir and strain soups and sauces.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads as well as make special dressings and sauces as condiments for sandwiches.
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Load dishes, glasses, and tableware into dishwashing machines.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Remove trash and clean kitchen garbage containers.
- Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Cut, slice, peel, trim or grind meat, poultry, and seafood to prepare for cooking using manual or electric appliances.
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Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
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Performs other related duties as assigned.
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Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
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Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
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Ability to function well in a high-paced and at times stressful environment.
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Ability to work quickly and efficiently.
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Ability to work well as part of a team.
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Ability to maintain personal hygiene.
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High school or vocational school coursework in kitchen basics such as food safety, preferred.
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Prior related experience preferred.
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Prolonged periods of standing and working in a kitchen.
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Exposure to extreme heat, steam, and cold present in a kitchen environment.
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Must be able to lift up to 15 pounds at times.
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Must be able to work late nights and unpredictable hours.
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Manual dexterity to cut and chop foods and perform other related tasks.
