Prep Cook JobGarden City, UT 33576

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Why You'll Love This Job

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.



  • Learn, own, live, and teach the Code of Values and Classic Standards.

  • Promote, work, and act in a manner consistent with the mission of Cody’s Gastro Garage and the Water’s Edge Resort.

  • Refer to Daily Prep List at the start of each shift for assigned duties.

  • Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

  • Clean and sanitize the workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Store food in designated containers and storage areas to prevent spoilage.

  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.

  • Portion according to standard portion sizes and recipe specifications and wrap the food.

  • Remove trash and clean kitchen garbage containers.

  • Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

  • Carry food supplies, equipment, and utensils to and from storage and work areas.

  • Use manual or electric appliances to clean, peel, slice, and trim foods.

  • Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

  • Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.

  • Complete opening and closing checklists and assist others in opening and closing the kitchen.

  • Attend all scheduled employee meetings and offer suggestions for improvement.

  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

  • Keep records of the quantities of food used.

  • Load dishes, glasses, and tableware into dishwashing machines.

  • Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.

  • Stock cupboards and refrigerators.

  • Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.

  • Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.

  • Sweep and mop the kitchen floor.

  • Scrape leftovers from dishes into garbage containers.


Tools and Technology: 

  • Knowledge of Commercial Kitchen equipment:

  • Cutting machinery

  • Domestic knives (cimeter knives, filet knives, utility knives)

  • Food safety labeling systems

  • Slicing machinery

  • Recipe cost control software

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