Prep Cook

Responsible for receiving and properly storing deliveries while completing daily food-preparation tasks to keep Cholapink’s kitchen stocked, organized, and ready for service. This role verifies incoming products for quality, quantity, and food-safety compliance and supports other kitchen stations as needed.

• Receive and inspect deliveries for quality, freshness, correct quantities, and temperature compliance, with particular attention to refrigerated and frozen products.

• Verify deliveries against purchase orders and invoices, and immediately report shortages, substitutions, damaged products, or pricing and quantity discrepancies to management.

• Record receiving temperatures and complete required receiving documentation accurately.

• Properly date, label, rotate, and store all incoming products in dry storage, walk-in refrigerators, and freezers according to FIFO procedures.

• Complete daily prep assignments—including proteins, marinades, sauces, produce, rice, and other menu components—according to Cholapink recipes, portion standards, and production schedules.

• Butcher, trim, portion, and prepare meat, poultry, and fish according to recipe specifications, yield standards, and food-safety procedures.

• Maintain accurate inventory counts and assist management with par-level tracking and preparation of orders.

• Monitor storage areas for expired, low-stock, improperly stored, or poor-quality products and report issues promptly to the Kitchen Manager.

• Keep receiving areas, storage areas, prep stations, and equipment clean, safe, and organized.

• Follow all food-safety and sanitation procedures, including proper temperature control, allergen awareness, and prevention of cross-contamination.

• Support grill, fry, cold, expo, and other BOH stations during peak periods or as assigned.

• Assist with opening, closing, general kitchen cleaning, and waste-management duties as needed.

• Prior receiving, prep-cook, inventory, or high-volume kitchen experience preferred.

• Experience butchering, trimming, and portioning meat and fish preferred.

• Comfortable checking invoices, counting products, recording temperatures, and performing basic inventory tracking.

• Strong attention to detail and the ability to identify delivery discrepancies and quality concerns.

• Ability to follow recipes, prep lists, portion standards, and production schedules accurately.

• Food Handler’s Certificate or willingness to obtain one within the required timeframe.

• Ability to regularly lift and carry up to 50 pounds and stand for a full shift.

• Flexible availability, including early mornings, evenings, weekends, and holidays.