Hot Prep Cook

Position Summary

The Prep Line Cook plays an essential role in daily food production by preparing ingredients and menu items according to established recipes, portion controls, and production schedules. This position helps ensure food is prepared safely, efficiently, and consistently while maintaining organized workstations and inventory throughout the kitchen.

Key Responsibilities

Food Preparation & Production

• Prepare food according to daily production schedules, prep lists, recipes, and menu requirements.
• Maintain high standards of food quality, presentation, and consistency.
• Follow portion control guidelines and company food production standards.
• Verify the freshness and quality of ingredients before preparation.
• Ensure food is prepared efficiently to meet production timelines and customer needs.
• Review prep sheets and production tags for accuracy and completeness.

Inventory & Food Storage

• Stock and maintain assigned workstations, refrigerators, freezers, and storage areas.
• Ensure proper food rotation practices (FIFO) are followed.
• Label and date all food products accurately.
• Monitor inventory levels and communicate shortages or discrepancies promptly.
• Maintain organized storage areas that support food safety and operational efficiency.

Food Safety & Sanitation

• Maintain a clean, organized, and sanitary work environment.
• Clean and sanitize food preparation equipment, counters, and workstations throughout each shift.
• Properly store, handle, and dispose of food products according to health and safety guidelines.
• Follow all company, local, and state food safety regulations and procedures.
• Report any food safety concerns or operational issues to management immediately.

Equipment Operation & Maintenance

• Safely operate kitchen equipment, tools, and appliances.
• Demonstrate proper use and care of all prep-line equipment.
• Follow safety procedures when working with kitchen equipment and utensils.
• Report equipment issues or maintenance needs promptly.

Teamwork & Communication

• Work collaboratively with kitchen staff and supervisors to ensure smooth daily operations.
• Maintain professional communication with team members and leadership.
• Complete assigned opening and closing duties as directed by management.
• Support overall kitchen operations and assist with additional tasks as needed.

Qualifications

Required

• High School Diploma or GED preferred.
• 1–2 years of food preparation, line cook, or kitchen experience preferred.
• Equivalent combinations of education and experience will be considered.

Skills & Abilities

• Strong organizational and time-management skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Excellent attention to detail and commitment to quality.
• Basic math skills for measuring ingredients and portion control.
• Strong communication and teamwork skills.
• Ability to follow recipes, instructions, and food safety procedures accurately.

Work Environment

• Commercial kitchen environment with exposure to hot cooking equipment, refrigerators, and freezer areas.
• Frequent interaction with food production equipment and moving mechanical parts.
• Occasional exposure to temperature extremes and cleaning chemicals.
• Fast-paced environment focused on quality, timing, and teamwork

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequent bending, reaching, lifting, kneeling, and moving throughout the shift.
• Ability to lift and move up to 50 pounds regularly.
• Ability to safely perform repetitive food preparation tasks.
• Ability to work comfortably in hot and cold kitchen environments.