Prep Cook

Cha Chín is part of Éxodo Hospitality Group, a Chicago-based hospitality group bringing together diverse cultures, culinary traditions, and unique dining experiences. Rooted in a celebration of culture, community, and connection, we believe hospitality is about more than great food and service. It's about bringing people together and creating meaningful experiences.

Inspired by the belief that true prosperity is found in the moments we share, Cha Chín celebrates good fortune, community, and togetherness. Our culinary concept brings together Chinese and Peruvian influences, highlighting the ingredients, traditions, and cooking techniques of both cuisines.

Through food, drinks, and genuine hospitality, we strive to create an environment where every guest feels welcomed, valued, and part of something special.

We are seeking a reliable, detail-oriented Prep Cook to support the daily preparation and execution of Cha Chín's Chinese-Peruvian culinary program.

The Prep Cook plays an essential role in ensuring the kitchen is fully prepared for service by accurately preparing ingredients, sauces, fillings, garnishes, and other components according to established recipes and chef specifications.

This position requires strong foundational knife skills, attention to detail, consistency, and the ability to follow precise preparation instructions. Experience with Chinese or Peruvian ingredients and techniques is valued, along with a willingness to learn specialized preparations.

Our kitchen operates within a compact workspace and is visible to guests through a large dining room window. Cleanliness, organization, efficient use of space, and professional conduct are essential throughout every shift.

The ideal candidate takes pride in preparation, understands the importance of a well-organized mise en place, and recognizes that consistency and quality begin long before service.

• Wash, peel, cut, portion, and prepare vegetables, proteins, and other ingredients according to established recipes and specifications.

• Demonstrate accurate knife skills, including consistent cuts, precise portioning, and proper ingredient handling.

• Prepare sauces, stocks, marinades, dressings, fillings, and other components required for daily service.

• Assist with Chinese- and Peruvian-inspired preparations, following the chef's established recipes and techniques.

• Prepare ingredients for dumplings, including fillings, dough components, and folding or sealing when assigned.

• Assist with specialized sauce preparations, including reductions, emulsions, and starch-based thickening techniques.

• Prepare ingredients and components for Peruvian-inspired dishes, including ají-based sauces, marinades, and aderezos.

• Prepare delicate garnishes and decorative components with precision, consistency, and attention to visual presentation.

• Follow exact measurements, portion sizes, preparation methods, and quality standards.

• Taste and evaluate preparations as directed to ensure consistency and accuracy.

• Communicate product quality concerns, shortages, or preparation issues to kitchen leadership.

• Complete assigned daily prep lists accurately and within established timelines.

• Organize and prioritize preparation tasks based on service needs and kitchen direction.

• Maintain a clean, efficient, and properly stocked preparation station.

• Prepare and portion ingredients in advance to support smooth service execution.

• Ensure all prepared products are properly labeled, dated, stored, and rotated using FIFO procedures.

• Monitor par levels and communicate low inventory or additional preparation needs.

• Properly store ingredients and finished preparations to maintain freshness and quality.

• Minimize food waste through accurate portioning, proper storage, and efficient ingredient utilization.

• Assist with stocking and organizing line stations before service.

• Complete assigned breakdown, cleaning, and restocking responsibilities at the end of each shift.

• Maintain exceptional cleanliness and organization throughout the entire shift.

• Work efficiently within a compact kitchen where space, storage, and equipment must be carefully managed.

• Practice continuous cleaning throughout preparation rather than allowing dirty equipment, clutter, or unnecessary items to accumulate.

• Keep tools, cutting boards, containers, ingredients, and equipment in their designated locations.

• Maintain clean, organized, and professionally presented workstations and shared areas, recognizing that the kitchen is visible to guests from the dining room.

• Follow proper food handling, sanitation, and health department regulations.

• Maintain appropriate food storage, holding, cooling, and reheating temperatures.

• Prevent cross-contamination through proper equipment sanitation, ingredient handling, and allergen awareness.

• Maintain cleanliness of refrigeration, storage areas, equipment, and preparation surfaces.

• Immediately report food safety concerns, equipment issues, or product quality problems.

• Follow direction from the Sous Chef, Chef de Cuisine, and other kitchen lea