General Prep

The Prep Cook is responsible for preparing ingredients and completing daily prep tasks that ensure smooth kitchen operations and consistent food quality.

Core Responsibilities

• Arrive on time to your scheduled shift
• Follow all food safety guidelines & safe zone temperature requirements
• Follow all knife handling safety training requirements
• Follow all the safety cleaning & sanitation requirements
• Respect the equipment used in food preparation processes
• Utilize all PPE provided (hot pads, eye protection, cut gloves, heat gloves, etc.)
• Use wet floor warning signs when floor is slippery
• Follow all uniform & apron policies throughout your shift
• Assist with vendor receiving when directed by your Team Lead or Kitchen Manager
• Immediately report any missing or low ingredients needed to complete an assigned recipe
• Assure measuring accuracy when preparing ingredients & recipes
• Understand ingredient quality standards and review materials for variations
• Accurately and clearly fill out all assigned paperwork and turn in daily
• Assure all prepared products are labeled with date, time, and preparer's initials — no exceptions
• Utilize “Use First” Jolt stickers as necessary
• Follow FIFO and proper product rotation procedures to avoid waste
• Set aside unsatisfactory or unusual materials and notify Team Lead or Kitchen Manager
• Maintain proper food storage standards for dry, wet, and allergen products
• Accurately record all waste for each shift and turn in tracking sheet daily
• Help out in other areas of the restaurant as assigned
• Work together as a team to assure quality for our Guests
• Promote a safe and productive work environment

Prep-Specific Duties

• Follow detailed prep guides and daily batch lists to complete required tasks
• Use proper portioning tools and scaling equipment to ensure ingredient accuracy
• Maintain a clean and organized prep station at all times
• Monitor prep par levels and notify Team Lead when items fall below threshold
• Label all prep containers clearly, including “Use First” and allergen warnings when needed
• Report equipment malfunctions (slicers, blenders, etc.) immediately
• Maintain attention to detail when cutting, slicing, and portioning
• Multitask effectively under kitchen pressure
• Maintain clear handwriting and communication for all labels and logs

Work schedule

• Weekend availability
• Monday to Friday
• On call
• Holidays
• Day shift
• Night shift

Benefits

• Health insurance
• Dental insurance
• 401(k) matching