A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Prep Cook - DEN Airport Reports to: General Manager /
Kitchen Manager Employment Type:
Full-Time / Non-Exempt Eligible for
Tips:
No Security Clearance:
Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About OliveFinch Collective OliveFinch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At OliveFinch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Prep Cook at our Denver International Airport (DEN) locations is responsible for setting our culinary operation up for success in a high-volume, fast-paced environment. This role requires an organized, detail-oriented individual who executes chef-driven recipes with precision, maintains strict quality and portion controls, and manages inventory levels to reduce waste. Working in a clean, professional manner, the Prep Cook ensures that all ingredients meet OliveFinch brand standards before they ever reach the line.
Key Responsibilities Recipe ExecutionQuality Control Recipe Standards:
Accurately measure, chop, portion, and prepare ingredients, sauces, dressings, and proteins according to established OliveFinch recipes.
Quality Assurance:
Inspect all ingredients for freshness, flavor profile, and visual appearance to maintain our commitment to exceptional meals.
Portion Control:
Consistently use scales, measuring tools, and specified cutting techniques to guarantee product uniformity and exact portion sizes.
InventoryWaste Management Waste Tracking:
Monitor and manage waste by practicing proper rotation, tracking scrap, and reporting food waste diligently to culinary leadership.
Par Levels:
Maintain optimal inventory levels on the prep line, communicating any low-stock items or ordering needs proactively.
FIFO Rotation:
Strictly enforce the FIFO (First In, First Out) method for all prepped items, ensuring items are labeled with exact dates, times, and shelf-life expectations.
Kitchen CleanlinessProfessionalism Station Organization:
Work in a highly organized, clean, and professional manner, keeping the prep station sanitary throughout the shift.
Sanitation Procedures:
Follow all health, safety, and sanitation procedures, including proper handwashing, chemical use, and cross-contamination prevention.
Equipment Care:
Safely operate and clean standard kitchen equipment (e.g., knives, food processors, slicers, mixers) according to safety standards.
CollaborationTeamwork Shift Readiness:
Complete daily prep lists efficiently to ensure the line cooks and service stations are fully stocked for heavy travel rushes.
Effective Communication:
Communicate seamlessly with the management and kitchen teams to ensure seamless shift operations.
Qualifications Airport Badging:
Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge. Previous prep cook, line cook, or culinary back-of-house experience is required. Strong knife skills, recipe-reading comprehension, and an understanding of culinary weights and measurements. Ability to work efficiently in a high-energy, fast-paced environment and handle multiple tasks calmly under pressure.
Availability:
Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules. Physical Requirements This is a hands-on, physically demanding position requiring extended periods of standing, walking, and utilizing sharp cutlery. Must be able to bend, reach, move quickly, and lift up to 50 lbs to support kitchen inventory and prep storage. CompensationBenefits Hourly pay PTO, Sick Pay (up to 6 days)Holiday Pay Medical/Dental/Vision/IRA (eligible for full-time equivalent employees) Meal discounts, flexible scheduling, and opportunities for advancement within a growing company. EEOAt-Will Statement OliveFinch Collective is an Equal Opportunity Employer. Employment with OliveFinch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.
NOTE:
This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.
