**Full time/Part time**
As a prep cook, your responsibilities typically involve tasks related to food preparation and kitchen organization to support the smooth operation of the kitchen. Here's a breakdown of prep cook responsibilities:

1. Ingredient Preparation: Preparing and portioning ingredients such as vegetables, meats, seafood, and other components according to recipes and menu requirements.

2. Knife Skills: Proficiently using knives and other kitchen tools to chop, slice, dice, and mince ingredients to the desired size and consistency.

3. Marinating and Seasoning: Preparing marinades, sauces, dressings, and seasonings as instructed by the head chef or kitchen supervisor.

4. Stock Rotation: Monitoring and rotating stock to ensure freshness and prevent waste, including proper labeling and storage of perishable items.

5. Equipment Setup: Setting up and organizing workstations with necessary ingredients, utensils, and equipment for efficient food preparation.

6. Recipe Adherence: Following standardized recipes and portion sizes to maintain consistency in flavor, texture, and presentation of dishes.

7. Cleaning and Sanitizing: Assisting with general kitchen cleaning tasks, including washing, peeling, and sanitizing fruits and vegetables, as well as cleaning work surfaces, utensils, and equipment.

8. Inventory Management: Assisting in inventory management by tracking ingredient usage, notifying the chef or supervisor when stock is low, and helping with inventory counts.

9. Adherence to Safety Standards: Following proper food safety and sanitation guidelines to maintain a clean and safe working environment, including handling food properly and disposing of waste according to regulations.

11. Communication: Communicating effectively with other kitchen staff to coordinate tasks, share information, and ensure efficient teamwork.
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