Prep Cook

Position summary

The Prep Cook prepares ingredients and components so that the line runs smoothly during service. Working from the chef's prep list and standardized recipes, the Prep Cook washes, cuts, portions, and stores food; maintains a clean and organized station; and helps ensure the kitchen is fully stocked and ready before each shift. This role is essential to the quality and consistency of every dish that leaves the kitchen.

Key responsibilities

• Prepare ingredients ahead of service — washing, peeling, chopping, slicing, dicing, and portioning vegetables, proteins, and other items per the daily prep list.
• Follow standardized recipes and portion sizes to ensure consistency in taste, quality, and presentation.
• Prepare stocks, sauces, dressings, marinades, and other base components as directed.
• Label, date, and store prepared food correctly following FIFO (first-in, first-out) and food-safety standards.
• Maintain inventory of prepped items and communicate low stock to the chef or kitchen manager.
• Keep workstations, cutting boards, utensils, and equipment clean, sanitized, and organized throughout the shift.
• Assist line cooks during service and support plating or expediting when needed.
• Receive and put away deliveries, rotating stock and checking for quality and correct quantities.
• Follow all health, safety, and sanitation regulations, including proper temperature control and allergen handling.
• Complete opening and closing duties, including cleaning and breaking down stations.

Qualifications & requirements

• Basic knife skills and familiarity with common kitchen equipment.
• Understanding of food-safety and sanitation practices; [Food Handler card required / to be obtained within __ days].
• Ability to read and follow recipes, prep lists, and verbal instructions.
• Reliable, punctual, and able to work efficiently under time pressure.
• A team player who communicates well and takes direction from the chef and senior cooks.
• Availability to work [evenings, weekends, and holidays] as scheduled.

Physical requirements

• Stand and walk for the entire shift often without extended breaks.
• Lift, carry, and move items weighing up to 50 lbs (deliveries, stockpots, ingredient cases).
• Perform repetitive tasks such as chopping and stirring for extended periods.
• Bend, stoop, reach, and work in tight spaces.
• Work in an environment with fluctuating temperatures — near hot stoves and ovens, and in cold walk-in refrigerators and freezers.
• Withstand exposure to cleaning chemicals, sharp tools, and hot surfaces while following safety procedures.