Prep Cook

About the Role

In our high-end, fine-dining environment, the Prep Cook will play a crucial role in establishing the foundation of every dish we serve. You will work closely with our Culinary Leadership to execute precise knife work, component prep, and station setup, ensuring that every ingredient meets our rigorous standards of quality, freshness, and presentation.

Responsibilities

• Wash, peel, chop, slice, and trim meats, seafood, poultry, produce, and other ingredients using precise knife techniques.
• Prepare complex stocks, sauces, reductions, dressings, and garnishes according to established recipes and spec sheets.
• Execute butcher prep and portioning according to weight and size standards.
• Follow production sheets and daily prep lists efficiently to ensure smooth service execution.
• Maintain strict adherence to local health department codes, food safety, and sanitation guidelines (ServSafe principles).
• Properly label, date, rotate (FIFO), and store all food items to ensure maximum quality and minimize waste.
• Inspect ingredients upon arrival and prep for quality, freshness, and proper temperature.
• Keep prep stations, refrigeration units, walk-ins, and storage areas immaculate, organized, and properly sanitized.
• Assist in receiving, unboxing, and organizing daily deliveries.
• Maintain and care for all kitchen equipment, tools, and cutlery.
• Maintain clear, professional communication with Executive Chefs, Sous Chefs, and line cooks.
• Assist line cooks with restocking stations during high-volume service if needed.
• Embody a professional, calm, and respectful demeanor in a high-pressure kitchen setting.

Qualifications

• 1–2+ years of culinary or prep cook experience, preferably in a high-volume, scratch-kitchen, upscale, or fine-dining setting.
• High proficiency in knife skills, proper food-handling techniques, and familiarity with standard commercial kitchen equipment.
• Great pride in precision, consistency, cleanliness, and presentation.
• Ability to stand and walk for extended periods (8+ hours).
• Comfort working in varied kitchen temperatures (warm line area, cold walk-ins).
• Flexible schedule including evenings, weekends, and holidays as required by operations.