The Early Morning Prep Cook is responsible for initiating daily kitchen operations before opening hours. This role involves receiving morning deliveries, washing, chopping, and preparing raw ingredients, executing batch cooking recipes, and setting up line stations to ensure line cooks have everything required for smooth service.
Shift: Early Morning (Typically 4:00 AM – 12:00 PM, including weekends and holidays)
Position Type: Full-Time / Part-Time
Pay: $19/hour
Shift: Early Morning (Typically 5:00 AM – 1:30 PM, including weekends and holidays)
Position Type: Full-Time / Part-Time
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Wash, peel, slice, chop, and trim vegetables, fruits, meats, and seafood following designated specs and standardized recipe guides.
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Prepare complex base ingredients, including stocks, sauces, dressings, marinades, soups, and par-cooked items.
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Portion and package prepped food items accurately using food scales and measuring tools.
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Execute morning baking or hot prep tasks (e.g., roasting meats, blanching vegetables, cooking grains) according to the daily prep sheet.
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Inspect, unload, and store daily morning deliveries according to food safety guidelines (FIFO - First In, First Out).
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Verify delivery invoices against received items, reporting any missing, damaged, or expired stock to management immediately.
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Rotate existing inventory and properly label, date, and store all prepared foods in walk-in coolers and dry storage areas.
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Maintain a clean, sanitized, and organized prep workstation at all times.
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Adhere strictly to local health department codes, food handling guidelines, and personal hygiene standards.
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Safely operate, clean, and maintain commercial kitchen equipment, including slicers, food processors, mixers, deep fryers, and knives.
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Monitor and log holding temperatures for refrigeration units and hot/hold items.
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Work closely with the Sous Chef or Head Chef to review daily par levels and prioritize prep task lists.
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Stock line stations with required mis-en-place prior to service opening hours.
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Communicate any equipment malfunctions, inventory shortages, or quality issues to management promptly.
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1+ years of prep cook or line cook experience in a high-volume restaurant, hotel, or catering environment preferred.
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Solid culinary knife skills and familiarity with standard commercial kitchen equipment.
