Food Preparation Worker

Job duties

Original text, as filed with the Department of Labor.

***RFI response***
The Prep Cook plays a critical support role in the daily operation of the kitchen by preparing ingredients, maintaining organization, and ensuring line cooks have everything needed to produce high-quality menu items efficiently. This position is responsible for food preparation, stocking stations, maintaining cleanliness, following food safety standards, and assisting cooks throughout service. Prep Cooks work in a fast-paced environment where organization, consistency, and attention to detail are essential.

Food Preparation
Wash, peel, slice, chop, dice, and portion vegetables, fruits, herbs, and other produce.
Portion proteins and other ingredients into containers for use during service.
Label, date, and rotate prepared food using First In, First Out (FIFO) inventory procedures.
Kitchen Organization
Stock and replenish cook line stations, refrigerated units, and storage areas throughout the day.
Organize walk-in coolers, freezers, and dry storage to ensure products are easily accessible and properly rotated.
Monitor ingredient levels and communicate shortages to kitchen management.
Assist with receiving deliveries by checking product quality, verifying quantities, rotating inventory, and storing products properly.
Support During Service
Restock ingredients, sauces, and supplies as needed during meal periods.
Retrieve products from storage for cooks during busy service.
Assist with preparing additional ingredients when unexpected demand arises.
Help assemble simple menu items when directed and when business needs require.
Cleaning and Sanitation
Clean and sanitize food preparation surfaces, cutting boards, utensils, equipment, and sinks throughout each shift.
Wash dishes, sheet pans, food containers, mixing bowls, and kitchen utensils using commercial dishwashing equipment and manual washing procedures.
Sweep and mop kitchen floors.
Remove trash and recycling and replace liners.
Maintain compliance with company sanitation standards and all applicable health department regulations.
Properly store cleaning chemicals and use them safely according to manufacturer instructions.
Quality and Food Safety
Follow standardized recipes and portion specifications.
Maintain safe food temperatures during preparation and storage.
Prevent cross-contamination by following proper food handling procedures.
Wear required personal protective equipment and maintain proper personal hygiene.
Report food quality concerns, equipment issues, or safety hazards to management immediately.
Preparation Equipment
Commercial mixers
Food processors
Vegetable slicers
Cheese graters
Meat slicers
Immersion blenders
Portioning equipment
Cooking and Storage Equipment
Refrigerators
Walk-in coolers
Freezers
Prep tables
Stainless steel work surfaces
Shelving units
Ingredient bins
Food storage containers
Cleaning Equipment
Three-compartment sinks
Commercial dishwashing machines
Sanitizer buckets
Cleaning cloths
Brushes
Mops
Brooms
Dustpans
Trash containers
Approved cleaning and sanitizing chemicals

***Original***
Perform a variety of temporary and full-time food preparation duties other than cooking such as preparing cold foods and shellfish, slicing meat, cutting vegetables, preparing doughs, and brewing coffee or tea. Duties may also include organization of food storage, inventory of food items, cleaning kitchen equipment and assisting cooks with various tasks as needed.

Perform a variety of temporary and full-time food preparation duties other than cooking such as preparing cold foods and shellfish, slicing meat and brewing coffee or tea. Duties also include preparing food orders for guests, preparing food for the restaurant, general cleaning and sanitation of food preparation and dish cleaning areas. Some dishwashing required at times.

Requirements

Work schedule can vary and include evening and weekend hours. Work performed on any day of the week from Monday through Sunday. Days off vary. Shifts are from 8:00AM to 4:00 PM or 3:00PM to 11:00PM

Benefits and conditions