Prep cook job description template

Table 1: Position Identification

1. Position Summary

The Prep Cook gets the food ready before service so the line cooks can cook fast. Most of the shift is spent washing, cutting, portioning, mixing and par-cooking food from the prep list, then labelling and storing it safely. The Prep Cook usually starts early, works from recipes set by [REPORTS_TO_TITLE], and also helps with receiving, dishes and cleaning at [ORGANIZATION_NAME]. The job is done well when the line has everything it needs, prep is the same size and quality every day, and nothing goes to waste because it was made too early or stored badly.

2. Key Responsibilities

2.1 Working the prep list (40% of time)

• Start each shift by checking the prep list and the walk-in, and ask [REPORTS_TO_TITLE] what to do first.
• Wash, peel and cut vegetables and fruit to the sizes the recipes call for (dice, julienne, slices, wedges).
• Portion meat, chicken and fish by weight, and wrap or bag them for the line.
• Make dressings, sauces, marinades, dips and batters from the house recipes, measuring each ingredient.
• Par-cook items such as rice, pasta, potatoes and bacon so they finish quickly on the line.
• Make only the amounts on the list so food is used while it is fresh.

2.2 Storing and labelling food safely (15% of time)

• Label every container with what it is, the date it was made and the use-by date.
• Cool cooked food quickly using shallow pans, ice baths or the blast chiller, and log the cooling temperatures.
• Store raw meat below ready-to-eat food in the fridge, and keep allergens covered and separate.
• Rotate stock so older product is used first (first in, first out), and throw out food past its date.

2.3 Food safety and hygiene (15% of time)

• Wash hands often and always between raw and ready-to-eat food.
• Use the right colour of cutting board for each food type if the kitchen uses a colour system.
• Take and write down fridge and freezer temperatures when asked.
• Report any food that looks, smells or tests wrong instead of using it.

2.4 Receiving deliveries (10% of time)

• Check deliveries against the invoice: count, check dates and take the temperature of cold and frozen items.
• Put stock away quickly: cold first, then frozen, then dry goods.
• Tell [REPORTS_TO_TITLE] about short, damaged or wrong items before the driver leaves if you can.

2.5 Cleaning and dishes (15% of time)

• Clean and sanitize boards, knives, slicers, mixers and counters after each task.
• Take apart, clean and put back together the slicer, food processor and mixer safely, with the power off.
• Help with dishes, sweep and mop the prep area, and take out garbage, recycling and compost.
• Mix and use cleaning chemicals as the label and safety data sheet say, wearing [REQUIRED_PPE].

2.6 Helping the line (5% of time)

• Restock the line during service when items run low.
• Help plate simple items or cover a station during a rush once trained.

3. Qualifications & Experience

Table 2: Qualifications Matrix

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

The physical and environmental demands described below are those needed to do the main parts of this job. [ORGANIZATION_NAME] will accommodate employees with disabilities under human rights law, up to the point of undue hardship.

Table 4: Physical Demands and Working Environment

5.2 Performance Measures

Table 5: Performance Evaluation Matrix

5.3 Career Path

• Typical Prior Roles: Dishwasher, Kitchen Helper, Food Counter Attendant, Culinary Student.
• Typical Next Roles: Line Cook, Cook, Baker, Lead Prep Cook.

5.4 Acknowledgement and Sign-Off

This job description lists the main duties and qualifications for the Prep Cook position at [ORGANIZATION_NAME]. It is not a full list of every task. Duties and schedules may change with reasonable notice to meet the needs of the business.

By signing below, the employee confirms they have received and read this job description.

Employee Name (Printed)

Employee Signature

Date (DD-MMM-YYYY)

Manager / Supervisor Name (Printed)

Manager / Supervisor Signature

Date (DD-MMM-YYYY)

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