Prep Cook

Position Description: “The kitchen cannot run without you. Every great plate that leaves Tres Arcos, every taco built in the Plaza, every tortilla pressed at the Tortillería — it all starts with what you prepared before service began.”

DO YOU GWC THIS ROLE? (GET IT · WANT IT · CAPACITY TO DO IT)

WHAT YOU OWN — YOUR RESPONSIBILITIES

• Execute daily prep lists completely and on time before every service window — no exceptions
• Butcher, portion, and fabricate proteins to the exact spec set by the Chef
• Prepare sauces, marinades, stocks, salsas, and staple components to recipe and volume targets
• Maintain strict FIFO rotation on all prepped items — label, date, and store correctly every time
• Monitor your own inventory levels and communicate shortages to the Kitchen Manager before service
• Keep your prep station and all shared areas clean, sanitized, and organized throughout your shift
• Operate all kitchen equipment safely: slicers, mandolines, mixers, and prep tools
• Support line cooks during service when prep is complete and capacity allows
• Receive and inspect deliveries when assigned — quality in equals quality out
• Follow all food safety and allergen protocols without exception

WHAT THIS ROLE IS NOT

• Rushing through prep and sacrificing precision for speed
• Leaving items unlabeled, undated, or stored incorrectly
• Finishing your prep list and disappearing instead of supporting the team
• Going rogue on a recipe because you ‘think yours is better’

WHAT WINNING LOOKS LIKE ON YOUR SHIFT

• The line cook never has to wait for a mise en place item when service starts
• Your portioned proteins are consistent — same weight, same cut, every time
• Zero food safety write-ups traced back to your station or your labeling
• The Chef walks the kitchen before service and finds it ready — because of your work
• You’re the prep cook the Kitchen Manager requests for the busiest days of the week