Prep Cook | Riviera Dining Group

Job Description

YOUR ROLE

• As a prep cook, you will prepare a variety of food items, including meats, seafood, poultry, vegetables, and cold preparations, according to recipes and kitchen standards
• Culinary prep cooks set up and maintain prep stations in accordance with restaurant guidelines and daily production needs
• Assist with organizing and receiving morning deliveries, ensuring products are properly stored and rotated
• Support kitchen operations by restocking ingredients and supplies throughout the shift as needed are required skill as a prep cook
• Follow recipes, portion controls, and presentation specifications established by the culinary leadership team
• Maintain cleanliness, sanitation, and organization of prep stations, kitchen equipment, walk-in coolers, and storage areas
• Prep cooks demonstrate proper use, care, and maintenance of all kitchen tools and equipment
• Perform advanced prep tasks including butchering meat and fish as instructed by the Chef or Sous Chef
• Store all food items correctly and in compliance with food safety and sanitation procedures
• Work collaboratively with culinary team members while remaining calm, efficient, and organized under pressure
• Assist with additional kitchen duties and responsibilities as assigned by the Chef de Cuisine, Sous Chef, or Kitchen Manager
• This is not an exhaustive list of job responsibilities.

REQUIREMENTS

• 1–2 years of prep cook or back-of-house kitchen experience preferred
• Flexible availability, including evenings, weekends, and holidays
• Additional information
• The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Additional information

Preferred Qualifications

• 1–2 years of prep cook or back-of-house kitchen experience preferred