PREP COOKS (MAIN KITCHEN)

• Perform large-scale ingredient preparation: butchering, portioning, marinating, cutting, blanching, and pre-cooking • Produce stocks, sauces, pastes, dressings, and base preparations according to standardized recipes • Ensure all prepped items are correctly labelled with preparation dates and stored at appropriate temperatures • Maintain par levels for all stations and communicate stock needs to the Chef de Partie • Support kitchen operations by delivering prepped items to stations before service • Assist in receiving and organizing incoming deliveries alongside the Receiving Clerk • Maintain the cleanliness and organization of the main prep kitchen, including cold rooms and dry stores • Follow proper FIFO rotation and waste minimization practices • Operate prep equipment (slicers, mixers, steamers, tilt pans) safely and efficiently • Support all kitchen stations during peak demand or short-staffed situations