Prep Cook

Position Summary
The Prep Cook supports daily kitchen operations by preparing ingredients and foundational components according to recipes and established standards. The position focuses on accuracy, organization, cleanliness, food safety, and ensuring the kitchen is properly prepared for service.

Key Responsibilities

• Complete assigned daily prep lists accurately and efficiently.
• Wash, peel, cut, portion, measure, and prepare ingredients.
• Prepare sauces, dressings, stocks, garnishes, and other basic components as assigned.
• Follow recipes, portion standards, and preparation procedures.
• Properly label, date, rotate, and store prepared products.
• Maintain organized refrigeration, dry-storage, and prep areas.
• Follow sanitation, food-safety, and cross-contamination prevention practices.
• Communicate low inventory, product-quality concerns, and prep needs to culinary leadership.
• Maintain clean cutting boards, knives, equipment, and work surfaces.
• Assist line cooks and other kitchen team members with additional prep when needed.
• Help minimize waste by following proper yields, portions, and storage procedures.

Qualifications

Preferred Qualifications

• 2+ years of Preparation Experience.
• Previous restaurant or food-preparation experience preferred, but a strong candidate can be trained.
• Basic knife skills or willingness to learn.
• Ability to read and follow recipes and prep lists.
• Strong attention to detail and organization.
• Ability to work efficiently and maintain cleanliness throughout the shift.
• Reliable, punctual, and team-oriented.
• Food-handler certification as required by applicable regulations.
• Must be 21+ to apply.

Physical / Scheduling Requirements

• Ability to stand for extended periods.
• Ability to safely lift and move typical kitchen products and equipment.
• Ability to work in refrigerated and hot kitchen environments.
• Availability based on kitchen production and business needs.