Prep Cook

RMD Group; San Diego (CA); On-site; USD 2,066,000 - 2,755,000; Full time

Job summary

RMD Group in San Diego, CA is seeking a Prep Cook to assist chefs in preparing food and handling a variety of culinary tasks in a high-volume environment.

The role requires physical endurance and strong teamwork, with duties spanning prep, quality control, and adherence to safety and SOPs as directed by the Executive Chef.

Qualifications

• At least 2 years’ experience in restaurant, hotel, or private party catering.
• Ability to work in a high-volume kitchen.
• Physical endurance and teamwork in a fast-paced environment.

Responsibilities

• Prepare food prep lists and production of food preparation and service
• Monitor stations to ensure proper quality, temperature and freshness of products
• Maintain all production pars
• Ensure all served food meets Company and health quality standards
• Prepare and measure all ingredients and specialty items as directed by the Executive Chef
• Communicate daily with the Sous Chefs regarding product specification
• Maintains portion control by adhering to all weights and measures
• Track ingredient quantities and ensures there’s a completed tasks list and prep list
• Supervises food temperature to ensure appropriate temperature for ingredients
• Clean and sanitize the working surfaces, tools and equipment
• Monitor and abide by efforts to eliminate food waste
• Follow all company procedures

Skills

Food prep

Kitchen operations

Safety procedures

Job description

Employment

Current gig got you shaken and unstirred?

Position:Prep Cook Location: San Diego, CA
Job Id:184 # of Openings:0

The Prep cook will assist all chefs in preparing food and take on culinary tasks as needed. The job requires physical endurance as well as mental determination and involves working in a high-volume atmosphere.

Duties and Responsibilities :

Responsibilities include, but are not limited to:

• Prepare food prep lists and production of food preparation and service

• Monitor stations to ensure proper quality, temperature and freshness of products

• Maintain all production pars

• Ensure all served food meets Company and health quality standards

• Prepare and measure all ingredients and specialty items as directed by the Executive Chef

• Communicate daily with the Sous Chefs and CDC regarding product specification

• Maintains portion control by adhering to all weights and measures

• Track ingredient quantities and ensures there’s a completed tasks list and prep list

• Supervises food temperature to ensure appropriate temperature for ingredients

• Clean and sanitize the working surfaces, tools and equipment

• Monitor and abide by efforts to eliminate food waste

• Maintain and use all manuals and guides including but not limited to:

• menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items , kitchen SOP bible.

• Monitor and use par sheets and maintenance logs for kitchen equipment,

• Prepare menu and order supplies as directed by the Executive Chef

• Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training

• Follow all company procedures

• Other job duties as assigned

Qualifications :

• At least 2 years’ experience with extensive knowledge in restaurant, hotel, and private parties