During periods of increased customer volume, the Restaurant Cook / Prep Cook performs the following functions in coordination with the kitchen team:

•Expedites prepared dishes from cooking stations to the service area to maintain proper food temperature and service timing;

•Restocks pre-prepared ingredients and supplies at active cooking stations to ensure uninterrupted food preparation;

•Assists at various cooking stations (including grill, fryer, or sauté stations) when order volume exceeds the capacity of a single station;

•Coordinates with dishwashing staff to maintain a continuous supply of clean cookware and utensils during active service periods; and

•Communicates order timing and preparation status with other kitchen staff to ensure that all components of customer orders are completed and plated simultaneously. 

Prepare, season, and cook menu items using grills, fryers, ovens, and stovetops in accordance with established recipes and restaurant specifications. Set up and stock workstations with required ingredients and equipment prior to each service period. Wash, peel, chop, slice, and portion ingredients as needed for daily food preparation. Monitor cooking temperatures and ensure food is prepared and plated to restaurant presentation standards. Maintain cleanliness and sanitation of cooking surfaces, utensils, equipment, and food preparation areas in compliance with applicable health and food safety regulations. Store and rotate food stock according to food safety standards to minimize waste and ensure freshness. Assist with inventory counts and communicate supply shortages to kitchen management. Support kitchen team operations during periods of peak customer volume to ensure timely and consistent food service.