Cold Prep Line Cook

Key Responsibilities

Food Preparation

• Prepare vegetables, fruits, and other ingredients by washing, peeling, cutting, and portioning according to established recipes and standards.
• Assemble cold menu items, including salads, sandwiches, and other prepared foods.
• Ensure all food is prepared in a timely, efficient, sanitary, and consistent manner.
• Verify the freshness and quality of ingredients before use.
• Follow all food presentation, portion control, and quality standards.
• Operate kitchen equipment such as mixers, blenders, and food choppers safely and effectively.
• Read and fulfill production orders accurately while meeting quality expectations.

Inventory & Organization

• Review daily menus, prep sheets, and production schedules for accuracy.
• Accurately count, package, and label prepared items.
• Monitor inventory levels and report shortages or discrepancies promptly.
• Ensure ingredients and prepared foods are properly stored and maintained at safe temperatures.
• Keep workstations stocked, organized, and ready for production.

Food Safety & Sanitation

• Maintain a clean, sanitary, and organized work environment in compliance with health department regulations and company standards.
• Clean and sanitize equipment, tools, and work areas throughout and at the end of each shift.
• Follow all food handling, storage, and safety procedures.
• Immediately report any safety hazards, equipment issues, or health concerns to management.
• Adhere to all workplace safety guidelines when using kitchen equipment and utensils.

Equipment Maintenance

• Properly operate and care for kitchen equipment and prep-line tools.
• Report equipment malfunctions and maintenance needs promptly.

Additional Duties

• Support team operations and assist with other kitchen duties as assigned.

QualificationsEducation & Experience

• High School Diploma or GED preferred.
• Previous food preparation, kitchen, or food service experience is helpful but not required.

Required Skills

• Strong attention to detail and commitment to quality.
• Excellent organizational and time-management skills.
• Ability to work efficiently in a fast-paced environment.
• Basic mathematical skills for counting, measuring, and portioning ingredients.
• Effective communication and teamwork skills.
• Customer service mindset and professional attitude.

Knowledge & Abilities

• Ability to read and follow recipes, production sheets, safety procedures, and operating instructions.
• Ability to apply common-sense problem-solving skills and follow both written and verbal instructions.
• Ability to consistently meet food safety and quality standards.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequent use of hands and arms for food preparation tasks.
• Ability to bend, kneel, crouch, reach, and lift throughout the workday.
• Ability to lift and carry up to 50 pounds regularly.
• Ability to work in a kitchen environment with varying temperatures and food-related odors.