Opening Prep Cook

Prep Cook

• Opening Shift (4:00 AM)
• Breakfast Setup + Lunch Prep Position Summary You're the first one in and the one who sets the kitchen up for a smooth day. Your day starts at 4:00 AM, opening the kitchen and get breakfast prepped and the line ready. Core Responsibilities1) Opening Duties (4:00 AM
• Start of Shift) Open the kitchen using the opening checklist (lights, safety, sanitation, stations).

Wash hands, set up sanitizer buckets, and ensure all prep surfaces are clean and food-safe. Turn on/verify key equipment is ready and safe (as applicable: ovens, warmers, grill, fryer, steam table). Check temps on coolers/hot holding as required and log if your restaurant uses logs. Pull/organize product needed for breakfast prep and lunch prep (FIFO rotation). 2) Breakfast Prep and Stocking Prepare and stock breakfast items needed for service (based on pars and prep list). Keep the breakfast line stocked as service approaches. Communicate early if anything is running low or needs to be thawed/pulled. 3) Lunch Prep

• Priority Focus Soups Prep soups (batch cooking as assigned), following recipes and portion standards.

Cool, label, and store properly (or hot-hold appropriately for service). Set up soup wells/containers as needed for lunch. Lunch Specials Prep components for daily lunch specials (proteins, sides, sauces, garnishes). Portion and label special items so service is consistent and fast. Coordinate with the kitchen lead/manager on counts and expected volume. Vegetables for the Line Wash, cut, portion, and stock line vegetables (common examples: lettuce, tomato, onion, pickles, slaw mix, peppers—whatever your line uses). Restock backups and keep walk-in organized so cooks can find what they need fast. 4) Cleanliness and Food Safety (All Shift) Maintain clean-as-you-go standards during prep. Prevent cross-contamination (raw vs ready-to-eat, glove changes, sanitizer use). Date label everything and rotate product (FIFO). Keep prep area, floors, and coolers organized and safe. Complete assigned dishes and reset the prep area for the next shift. 5) Communication and Teamwork Follow a prep list and check in on priorities (what's needed first for lunch). Flag shortages, quality issues, or equipment problems immediately. Support the line during rushes if needed (without compromising prep priorities). Requirements Prep/line experience preferred (soups/veg prep experience is a plus). Solid knife skills and ability to work efficiently and independently. Able to lift 40-50 lbs and be on your feet for most of the shift. Reliable transportation and dependable 4:00 AM availability. Food safety mindset (certification preferred or willingness to obtain). What Success Looks Like Kitchen is opened safely and on time. Soups are ready and held/cooled correctly with labels. Lunch specials are prepped to standard and portioned. Line vegetables are stocked with backups ready before lunch.

Pay:

$12.00

• $14.

00 per hour

Benefits:

Dental insurance Employee discount Flexible schedule Paid time off Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person