Prep Cook

Job Title Prep Cook — Restaurant Kitchen, Part-Time Reports To Executive Chef / Sous Chef Job Purpose The Prep Cook is responsible for supporting daily restaurant operations through consistent, organized, and efficient food preparation. This role is critical to ensuring the kitchen is properly stocked and prepared for service, with a focus on quality, cleanliness, and attention to detail. As a part-time member of the culinary team, this position is expected to work in a fast-paced, team-oriented environment while supporting the restaurant line, daily mise en place, and overall kitchen execution. The Prep Cook works closely with the sous chefs and line cooks to ensure all ingredients, recipes, and prep items are completed according to culinary standards. Schedule Expectations Part-time position Schedule will vary based on business levels and restaurant needs Morning, afternoon, and occasional PM shifts may be required Weekend and holiday availability preferred Key Responsibilities Restaurant Prep & Production Execute assigned prep tasks for daily restaurant service Prepare vegetables, proteins, starches, sauces, dressings, garnishes, and other mise en place according to recipe standards Assist with bulk prep, portioning, marinating, blanching, cooking, cooling, and packaging of ingredients Support the line by ensuring stations are properly stocked and organized before service Follow chef direction and recipe specifications to maintain consistency and quality Organization & Daily Execution Complete assigned prep lists accurately and efficiently Prioritize tasks based on restaurant service needs and chef direction Maintain proper labeling, dating, cooling, storage, and rotation of all products Keep prep areas, walk-ins, lowboys, and workstations clean, organized, and sanitary Communicate completed prep, shortages, and product concerns to the culinary leadership team Team Coordination Work closely with sous chefs, line cooks, and fellow prep cooks to support daily restaurant operations Assist other stations when needed to ensure the kitchen is prepared for service Communicate clearly and professionally with the culinary team Maintain a team-first attitude and willingness to support the overall success of the restaurant Food Safety & Standards Follow all food safety, sanitation, and allergen protocols Maintain proper handling and storage of raw and cooked products Follow correct cooling, reheating, and temperature-control procedures Uphold cleanliness and organization standards in all kitchen areas Safely handle knives, slicers, mixers, ovens, fryers, and other kitchen equipment Inventory Awareness Monitor product levels and communicate shortages in advance Assist with receiving, storing, and organizing deliveries as needed Use proper portioning and product utilization to help minimize waste Rotate product properly using FIFO standards Qualifications Minimum 1+ year experience in a professional kitchen preferred Ability to work efficiently in a fast-paced kitchen environment Basic understanding of food safety and sanitation practices Ability to follow direction, recipes, and prep lists accurately Strong attention to detail and organization Availability for part-time shifts, including weekends and holidays as needed Preferred Experience in a restaurant, private club, hotel, or high-volume kitchen Culinary training or equivalent hands-on experience Knife skills and familiarity with basic cooking techniques Experience with daily mise en place and station setup Ability to work independently while staying aligned with chef direction Skills & Performance Standards Consistent execution of prep work with attention to quality and detail Strong time management and ability to complete prep within assigned timelines Clean, organized, and efficient work habits Clear communication with chefs and team members Ability to remain focused and productive during busy periods Positive attitude and willingness to support all areas of the kitchen Physical Requirements Ability to stand for extended periods Ability to lift up to 50 lbs Comfortable working in high heat, cold storage areas, and fast-paced environments Safe handling of knives, hot surfaces, and kitchen equipment Ability to bend, reach, lift, carry, and move product throughout the shift