Morning Prep Cook

Overview

A Morning Prep Cook is responsible for preparing ingredients and completing food preparation tasks to ensure the kitchen is fully stocked and ready for daily service. This position plays an essential role in maintaining food quality, consistency, and operational efficiency by preparing ingredients according to established recipes, portion standards, and food safety guidelines. The Morning Prep Cook works closely with the culinary team to support smooth kitchen operations and provide an exceptional dining experience for guests.

Responsibilities

 

• Prepare ingredients for daily service, including chopping vegetables, preparing sauces, cutting meats, portioning products, and assembling recipes.
• Follow standardized recipes and preparation procedures to ensure consistency and quality.
• Set up and organize kitchen stations for line cooks and service staff.
• Properly label, date, store, and rotate products using FIFO (First In, First Out) inventory practices.
• Receive and stock deliveries while maintaining proper storage and sanitation standards.
• Maintain cleanliness and organization of prep areas, refrigerators, freezers, and kitchen equipment.
• Monitor product freshness and report inventory needs to kitchen leadership.
• Follow all food safety, sanitation, and health department regulations.
• Assist with basic cooking and additional kitchen responsibilities as assigned.
• Work collaboratively with the culinary team to ensure operational readiness for breakfast, lunch, or dinner service.

Qualifications

• Previous kitchen, food preparation, or culinary experience preferred.
• Knowledge of basic knife skills, food handling, and preparation techniques.
• Ability to work independently and efficiently in a fast-paced environment.
• Strong attention to detail and organizational skills.
• Ability to lift up to 50 pounds and stand for extended periods.
• Availability to work early morning shifts, weekends, and holidays as needed.

Position Summary: The Morning Prep Cook is a vital member of the culinary team responsible for preparing fresh ingredients and ensuring the kitchen is fully equipped for successful service. This role contributes to the overall quality, consistency, and efficiency of kitchen operations through organization, teamwork, and a commitment to culinary excellence.

Compensation: 20 to 23 (USD)