Prep Cook

Biscuits & Butter is a breakfast, brunch, and lunch eatery focused on exceptional food, consistent quality, thoughtful presentation, and genuine hospitality.

Behind every great plate is a kitchen team that is prepared, organized, and committed to quality. Our Prep Cooks play an essential role in making sure the kitchen is fully stocked and ready to execute a smooth, efficient service every day.

The Prep Cook is responsible for preparing ingredients, recipes, sauces, produce, proteins, and other food items needed for daily restaurant operations.

This position requires strong organization, attention to detail, cleanliness, consistency, and the ability to follow recipes and preparation standards exactly.

The ideal candidate takes pride in their work, moves with purpose, maintains a clean and organized workspace, and understands that proper preparation is the foundation of a successful kitchen.

• Complete daily prep lists accurately and within assigned timeframes.
• Prepare ingredients according to Biscuits & Butter recipes, portion standards, and specifications.
• Wash, peel, cut, chop, slice, dice, and portion fruits, vegetables, and other ingredients.
• Prepare sauces, dressings, batters, mixes, marinades, spreads, and other recipe components.
• Portion proteins and other ingredients according to established specifications.
• Prepare breakfast and brunch ingredients needed for daily service.
• Assist with preparation of biscuits, batters, breakfast components, garnishes, sides, and other menu items as assigned.
• Properly weigh and measure ingredients to ensure recipe consistency.
• Follow recipe cards and preparation procedures exactly.
• Label, date, rotate, and properly store all prepared food.
• Maintain proper portion control to minimize waste and control food costs.
• Monitor prep levels throughout the shift and communicate shortages to kitchen leadership.
• Restock line stations and kitchen areas as needed.
• Assist line cooks during service when directed by kitchen leadership.
• Receive, inspect, and properly store food deliveries when assigned.
• Maintain clean and sanitized prep surfaces, equipment, utensils, and storage areas.
• Complete assigned opening, running, and closing duties.
• Follow all Biscuits & Butter food safety, sanitation, and kitchen standards.

Every ingredient prepared at Biscuits & Butter should meet our standards for quality, consistency, freshness, and presentation.

Prep Cooks are expected to:

• Follow recipes and measurements exactly.
• Maintain consistent cuts, portions, and preparation techniques.
• Inspect ingredients for freshness and quality before use.
• Never serve or prepare food that does not meet quality standards.
• Properly cool, store, cover, label, and date prepared food.
• Follow FIFO (First In, First Out) procedures.
• Monitor expiration and use-by dates.
• Immediately report spoiled, damaged, or questionable products to management.
• Minimize unnecessary food waste.
• Maintain proper food temperatures throughout preparation and storage.

Cleanliness and food safety are non-negotiable at Biscuits & Butter.

The Prep Cook is responsible for:

• Following all local health department and food safety regulations.
• Maintaining proper handwashing procedures.
• Wearing gloves when required and changing them appropriately.
• Preventing cross-contamination.
• Properly handling raw and ready-to-eat foods.
• Following allergen awareness procedures.
• Using separate equipment and cutting boards when required.
• Maintaining appropriate refrigerator, freezer, and food temperatures.
• Cleaning and sanitizing work surfaces throughout the shift.
• Keeping floors and walkways clean and free from hazards.
• Properly storing chemicals away from food products.
• Immediately reporting food safety concerns to kitchen leadership.

A successful prep kitchen should be clean, stocked, labeled, and organized at all times.

Prep Cooks are expected to:

• Maintain an organized workstation.
• Return ingredients and equipment to their proper locations.
• Keep walk-in refrigerators, freezers, dry storage, and prep areas organized.
• Maintain accurate labels and dates on all prepared products.
• Restock ingredients before supplies become critically low.
• Communicate prep shortages to kitchen leadership before service.
• Keep prep lists updated as tasks are completed.
• Properly clean and store knives, cutting boards, containers, and kitchen tools.
• Take ownership of the cleanliness of their assigned areas.