Prep Cook - Garde Manger and Catering Production

Key Responsibilities

• Complete assigned daily prep lists accurately and within established production timelines.
• Follow standardized recipes, production sheets, portion specifications, photographs, and presentation standards.
• Wash, cut, slice, portion, cook, cool, and prepare ingredients according to established procedures.
• Prepare components for catering platters, trays, displays, appetizers, salads, sandwiches, and other menu items.
• Accurately weigh, measure, and portion ingredients to maintain consistency and control food cost.
• Organize and stage prepared ingredients for efficient assembly by the Sous Chef and culinary team.
• Maintain an organized workstation with the ingredients, equipment, and supplies needed for production.
• Contribute to high-volume production while maintaining consistent quality and productivity throughout the shift.

• Assist the Sous Chef with assembling and finishing catering platters, trays, displays, and other cold-food presentations.
• Follow established standards for arrangement, color, balance, texture, spacing, portioning, garnishing, and overall appearance.
• Handle finished products carefully to protect their quality and presentation.
• Prepare and apply garnishes according to established recipes and presentation guidelines.
• Develop the skills necessary to independently assemble established platter and tray presentations as training and experience progress.
• Assemble and package products for drop-off catering in a manner that protects food quality, presentation, and suitability for transportation.
• Assist with preparing food and components for live catered events as assigned.
• Properly cover, label, date, store, stage, and organize prepared ingredients and finished products.

• Review daily assignments, priorities, and production requirements with the Sous Chef or culinary leadership.
• Complete assigned work accurately, communicate when tasks are finished, and promptly report shortages, delays, equipment issues, or other production concerns.
• Ask questions and clarify instructions when recipes, quantities, timelines, or presentation standards are unclear.
• Communicate mistakes and quality concerns promptly so corrective action can be taken before they affect production or an event.
• Adjust priorities as directed when event requirements or production needs change.
• Accept direction and constructive feedback professionally and apply it to future work.
• Develop the ability to anticipate routine production needs as familiarity with the operation grows.

• Take pride in producing food that meets established culinary, food safety, quality, and presentation standards.
• Inspect ingredients before use and report products that do not meet quality expectations.
• Maintain consistent cuts, portions, preparation techniques, flavor, and presentation.
• Taste products when appropriate and as directed to develop an understanding of established flavor and quality standards.
• Recognize when a product does not meet expectations and seek guidance before it leaves the commissary.
• Continually improve knife skills, preparation techniques, speed, organization, and presentation ability.
• Understand that every platter, tray, and prepared item represents the culinary team, whether it is served at a live event or delivered for drop-off catering.

• Follow recipes, portion specifications, and production quantities accurately.
• Use proper cutting and preparation techniques to maximize product yield and minimize unnecessary waste.
• Properly store usable products when directed, ensuring all products are labeled, dated, and stored according to food safety procedures.
• Follow FIFO (first in, first out) and established product-rotation practices.
• Avoid unnecessary overproduction and communicate excess product, shortages, or unexpected yield issues to the Sous Chef.
• Maintain an appropriate sense of urgency and remain productive throughout the shift.
• Organize tools, ingredients, and work areas to minimize unnecessary movement and improve production efficiency.
• Understand the importance of balancing food quality, cost control, waste reduction, and labor efficiency.

• Communicate professionally and respectfully with chefs, cooks, event teams, and other commissary employees.
• Listen carefully to instructions and confirm or clarify information when necessary.
• Communicate production changes, shortages, delays, and concerns promptly.
• Work independently after receiving appropriate direction and training.
• Assist teammates when assigned responsibilities are complete and additional support is needed.
• Maintain a positive, productive, and professional approach during high-volume and time-sensitive production.
• Contribute to a kitchen culture built on teamwork, accountability, respect, and pride in our work.

• Participate in cross-training in other culinary production areas as assigned.
• Learn basic responsibilities and production methods outside of garde manger.
• Assist with hot and cold production, portioning, packaging, assembly, event preparation, and other culinary tasks as operational needs require.
• Transition between production areas when priorities change, under the direction of culinary leadership.
• Develop a broad understanding of how food moves through the commissary, from initial preparation through final event execution.
• Support other cooks and departments when primary assignments are complete and additional assistance is needed.
• Understand that individual prep lists and departmental assignments contribute to the larger goal of successfully producing all food required for every catered event.

Skills, Knowledge & Expertise

Reports To