A Prep Cook prepares a variety of cold food items and all prepared ingredients that will be distributed to the kitchens to be cooked for restaurants. Reports to the Sous Chef Manager. Portioning & Weighing: Cut, portion, and weigh bulk cheese wheels and blocks with precision to minimize waste. Packaging & Labeling: Wrap and package cheese using specific techniques to preserve freshness. Apply accurate price, weight, and barcode labels. Quality Control & Grading: Inspect and grade cheeses during the cutting process, checking for proper texture, aroma, and appearance. Inventory & Stocking: Keep retail cases and storage coolers fully stocked, organized, and properly rotated (First In, First Out). Artisan Collaboration: Assist cheese artisans with handling, moving, and prepping wheels for aging or sale. Sanitation: Maintain a spotless, sanitized workspace and follow food safety regulations. Washes, peels, slices and mixes vegetables, fruits, meats, cheeses and other ingredients for salads, cold plates, side dishes, entrees, appetizers and garnishes Follows recipes and complies with portion sizes, quality standards, department rules and procedures and Department of Health regulations Cleans all utensils, preparation equipment and counters required for production Performs other duties as required or assigned