Prep Cook

ABOUT THE ROLE

The Prep Cook is the foundation of a great dinner service at Revel. Working the daytime shift, this person is responsible for setting up the kitchen for success

• ensuring the PM team walks into a fully prepped, organized, and ready-to-go station every single day. This is a role that requires focus, consistency, and real pride in the craft of preparation. You don't need to be in the spotlight to make an enormous impact here
• the quality of your work shows up in every dish that leaves the kitchen.

If you love the rhythm of a prep shift, take your knife skills seriously, and understand that great food starts long before service begins, this role is for you.

RESPONSIBILITIES

Mise en Place Execute the daily prep list as directed by the Executive Chef

• working efficiently and accurately through all assigned tasks Chop, slice, dice, and portion produce, proteins, and other ingredients to spec and in the quantities needed for service Marinate and season meats and proteins according to recipe standards and timing requirements Prepare cold items, garnishes, and any components that require advance assembly or chilling time Work at a steady, focused pace to ensure the prep list is completed fully before the end of your shift Component Building Prepare base sauces, reductions, stocks, and dressings that form the core of the Revel menu•following recipes with precision and consistency Ensure all components are tasted, seasoned appropriately, and meet the kitchen's quality standards before being stored Label and date all prepared components clearly, following proper storage protocols Communicate any recipe questions, ingredient shortages, or quality concerns to the Executive Chef promptly Maintain consistency across all components so the PM team can rely on what's been prepared Receiving & Storage Inspect all morning deliveries upon arrival•checking for quality, accuracy, and freshness against the order Flag and document any delivery discrepancies, damaged goods, or quality issues to the Executive Chef immediately Properly store all received items following FIFO (First In, First Out) principles to minimize waste and ensure freshness Organize the walk-in, dry storage, and reach-ins so items are easy to locate and properly rotated Maintain an awareness of inventory levels and communicate low-stock items to the Executive Chef Station Setup Fully stock and organize the line for the PM shift•ensuring every station has what it needs before service begins Ensure all prepped items are properly labeled, dated, covered, and stored at the correct temperature Set up mise en place containers, prep surfaces, and any equipment needed for evening service Walk the line before your shift ends to confirm everything is in order and ready for the incoming team Communicate any prep gaps, shortages, or items not completed to the Chef or PM team before clocking out Cleanliness & Kitchen Standards Maintain a clean, organized, and sanitized workspace throughout your entire shift•not just at the end Follow all food safety and sanitation standards in accordance with health codes and kitchen policy Assist with early-shift dishwashing and equipment cleaning as needed to keep the kitchen running smoothly Properly clean and store all knives, cutting boards, and prep equipment after use Take ownership of your station•leaving it cleaner than you found it, every shift

WHAT SUCCESS LOOKS LIKE

The PM team walks in and everything is ready. Prep is complete, the line is stocked, components are consistent and properly stored, and the kitchen is clean. The Executive Chef can trust that the daytime shift has set the stage for a great service

• every day, without exception.

The daily prep list is completed fully and accurately before your shift ends All components are prepared to spec and meet the kitchen's quality and consistency standards Deliveries are received, inspected, and stored correctly with no issues going unaddressed The line is fully stocked, labeled, and ready when the PM team arrives Your station is consistently clean, organized, and operating safely The Executive Chef can count on you to work independently and with care

EXPERIENCE & SKILLS

Previous experience in a prep or line cook role, ideally in a fast-paced kitchen environment Strong knife skills and confidence working through a high-volume prep list efficiently Solid understanding of food safety, sanitation, and proper storage practices Ability to work independently and stay focused through a full prep shift Familiarity with FIFO principles and basic kitchen organization A positive, team-first attitude

• you understand that prep work is the backbone of great service Experience in a wine bar or chef-driven concept is a plus, but not required