Prep Cook

Position Summary

The Prep Cook supports the culinary team by preparing ingredients, maintaining an organized workstation, and executing fundamental cooking tasks with consistency and care. This position requires a strong work ethic, attention to detail, and the ability to perform efficiently under pressure while adhering to food safety, sanitation, and quality standards.

Essential Responsibilities

• Execute prep lists and assignments as directed by Chefs
• Set up and maintain organized, clean workstations
• Wash, peel, cut, portion, and prepare vegetables, fruits, meats, poultry, game, and seafood
• Accurately measure and weigh ingredients
• Perform basic cooking techniques including reducing sauces, parboiling, steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, and broiling
• Label, date, and properly store all food items
• Maintain cleanliness by washing dishes, sanitizing surfaces, and removing trash
• Follow all health, safety, and sanitation standards
• Assist with receiving, stocking, and rotating inventory
• Lift and transport equipment and supplies as needed
• Support additional kitchen duties as assigned

Required Qualifications & Experience

• Minimum of 2 years of kitchen prep experience, or equivalent combination of education and experience
• Solid understanding of basic cooking techniques, ingredients, and kitchen equipment
• Knowledge of food safety and sanitation standards
• Ability to work efficiently in a fast-paced environment
• Strong knife skills and manual dexterity
• Prep Cook experience in a fine dining or high-volume upscale restaurant preferred
• Knowledge, Skills & Abilities
• Conversational English required
• Ability to read and follow written and verbal instructions
• Basic math skills related to weights, measures, and portions
• Strong team-oriented mindset and professional work ethic
• Commitment to food quality, consistency, and cleanliness
• Familiarity with commercial kitchen equipment including (but not limited to): Pasta makers, steam kettles, braising skillets, Steamers, fryers, ovens (convection & rotary), Griddles, burners, salamanders, Mixers, slicers, scales, buffalo choppers, woks

Physical Requirements

• Ability to stand and walk for extended periods
• Frequent use of hands and arms for handling tools and food
• Circular motion of wrists and hands
• Regular lifting up to 25 lbs; occasional lifting up to 50 lbs
• Ability to bend, reach, stoop, and kneel
• Visual acuity for close detail, depth perception, and color recognition
• Regular exposure to heat, noise, and moving mechanical equipment
• Occasional exposure to cold environments (walk-ins/freezers)

Disclaimer

This job description is not intended to be all-inclusive. Team members may be asked to perform additional duties as needed to support kitchen operations.

Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.