Prep Cook

The Prep Cook is responsible for preparing ingredients, simple dishes, condiments, and foundational menu components in support of daily kitchen operations. Working under the direction of the Executive Chef and Sous Chefs, this role ensures all prep is completed accurately, efficiently, and in accordance with company standards, recipes, and health requirements. The Prep Cook plays a key role in setting the kitchen up for success by maintaining proper pars, organization, and cleanliness, allowing the culinary team to execute service smoothly. 

Key Responsibilities

• Prepare ingredients and produce by peeling, cutting, portioning, and labeling items according to chef direction and company standards
• Prepare condiments, dressings, sauces, and simple food items such as breads or salads to specification
• Ensure prep pars are met and stations are fully stocked to support service needs
• Follow recipes, preparation procedures, portioning standards, and labeling requirements consistently
• Maintain a clean, safe, and organized work environment in compliance with all health, safety, food handling, and sanitation regulations
• Assist with receiving, inspecting, rotating, and properly storing ingredients and kitchen supplies
• Monitor product quality and notify kitchen leadership of any shortages, quality concerns, or inventory issues
• Proactively anticipate the needs of chefs and kitchen team members to help maintain efficient kitchen operations
• Support back-of-house cleanliness, organization, and ongoing cleaning tasks throughout shifts
• Assist with additional kitchen tasks or prep projects as assigned to support daily operations

Qualifications

• Strong multitasking skills with a diligent and dependable work ethic
• Maintain a clean, professional appearance in accordance with kitchen standards
• Proven experience following food safety guidelines, proper food handling techniques, and sanitation procedures
• Ability to read and follow written prep instructions and recipes in English
• Ability to work effectively in a fast-paced, high-volume, and occasionally high-pressure environment
• Minimum of one (1) year of experience in a full-service dining or professional kitchen environment
• Availability to work mornings, nights, weekends, and holidays as required
• Ability to stand for the duration of assigned shifts
• Ability to lift and carry up to 35 pounds

Physical Requirements

• Ability to stand and walk for extended periods of time during scheduled shifts
• Ability to move throughout all areas of the restaurant, including kitchens, storage areas, receiving areas, walk-in coolers, freezers, and outdoor spaces as applicable
• Ability to frequently lift, carry, push, or pull food products, ingredients, kitchen equipment, supplies, and other operational items
• Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion
• Ability to safely operate kitchen equipment and work in a fast-paced environment with exposure to heat, sharp objects, and varying temperatures
• Ability to communicate effectively with team members and follow written and verbal instructions to perform essential job functions