Prep Cook - Seasonal

About the role

The Seasonal Prep Cook supports the culinary team by preparing ingredients, organizing stations, and assisting with food production across the Club’s dining outlets and event operations. This role is essential to maintaining efficiency and consistency in the kitchen while ensuring all food is prepared according to Club standards.

Responsibilities

• Prepare meats, seafood, poultry, vegetables, sauces, stocks, and other ingredients according to standardized recipes and production sheets
• Complete daily prep assignments efficiently and accurately
• Portion, label, date, and store products properly following food safety standards
• Absorb and assist with banquet, a la carte, and seasonal dining preparation as needed
• Support service by replenishing products and assisting culinary stations during busy periods
• Set up, maintain, and break down prep stations throughout the shift
• Ensure prep areas remain clean, stocked, and organized at all times
• Maintain inventory levels and communicate shortages to culinary leadership
• Assist with kitchen opening and closing procedures using established checklists
• Maintain high standards of cleanliness and sanitation throughout the kitchen
• Follow all local health department regulations and food safety guidelines
• Operate kitchen equipment safely and properly
• Support deep cleaning projects and routine maintenance of kitchen areas and equipment
• Work closely with chefs and kitchen staff to maintain smooth kitchen operations
• Participate in kitchen meetings and training sessions
• Support additional kitchen tasks and operational needs as assigned by culinary leadership
• Maintain a professional, positive, and team-oriented attitude throughout service

Qualifications

• Minimum of 1 to 2 years of kitchen or food preparation experience preferred
• Culinary school education or equivalent hands-on experience preferred
• Strong understanding of basic knife skills and food preparation techniques
• Ability to follow recipes and production instructions consistently
• Strong organizational skills and attention to detail
• Ability to work efficiently in a team-oriented environment

Preferred

• Experience in banquet production or high-volume kitchens
• Food safety or ServSafe certification

Physical Requirements and Work Environment

• Ability to stand and remain active for extended periods
• Ability to lift, push, pull, or carry up to 50 pounds
• Frequent bending, reaching, and repetitive motion
• Comfortable working in a hot, humid, and fast-paced kitchen environment