Job Description

The Part-Time Prep Cook supports the culinary team by preparing high-quality ingredients and menu components for daily meal service. This position is responsible for completing assigned food preparation accurately, efficiently, and in accordance with established recipes, portion standards, dietary requirements, and food-safety procedures.

The ideal candidate is dependable, detail-oriented, and comfortable working in a fast-paced kitchen environment. The Part-Time Prep Cook works collaboratively with the Performance Nutrition team to help deliver consistent, high-quality meals while maintaining a clean, safe, and organized workspace. This position is part-time, $18/hour.

DUTIES & RESPONSIBILITIES:

Food Preparation & Meal Support

• Prepare ingredients and menu components according to established recipes, production sheets, portion standards, and direction from culinary leadership.
• Wash, peel, cut, chop, slice, dice, portion, marinate, and label fruits, vegetables, proteins, grains, sauces, and other food items.
• Complete assigned prep work accurately and within established timelines to support daily meal service.
• Assist with batch cooking, assembling menu items, vacuum sealing prepared items, and portioning food for service.
• Maintain consistent food quality, presentation, and portion sizes throughout preparation.
• Follow all dietary restrictions, allergy protocols, and individual nutrition needs as directed by culinary leadership.
• Properly label, date, cover, store, rotate, and organize prepared food items in accordance with established food-safety standards.
• Communicate promptly with culinary leadership regarding product shortages, quality concerns, delays, or additional prep needs.
• Assist cooks and other culinary team members with meal preparation and service as needed.

Kitchen Organization, Inventory & Receiving

• Maintain a clean and organized prep station and work area throughout each shift.
• Assist with receiving, inspecting, labeling, and storing food deliveries in a timely manner.
• Follow first-in, first-out rotation practices and proper storage procedures to support food quality and reduce waste.
• Maintain the cleanliness and organization of dry-storage areas, walk-in refrigerators, freezers, shelving, and kitchen equipment.
• Maintain clean, dry floors throughout work periods to support a safe kitchen environment.
• Assist with dishwashing and the cleaning, sorting, and storage of kitchenware, utensils, cookware, and storage containers as needed.
• Monitor ingredient, packaging, and kitchen-supply levels; notify culinary leadership when items are low, missing, damaged, or require reordering.
• Assist with inventory counts, product rotation, and organization projects as assigned.
• Break down cardboard, remove trash and recycling, and keep storage and prep areas clear of clutter.
• Support timely kitchen setup and breakdown before and after meal preparation or service.

Food Safety, Sanitation & Compliance

• Follow all established food-safety, sanitation, cleaning, storage, and temperature-control procedures.
• Properly clean and sanitize work surfaces, utensils, equipment, and food-contact areas using approved products and procedures.
• Safely operate knives, kitchen equipment, and smallwares in accordance with training and established procedures.
• Follow proper handwashing, personal-hygiene, and food-handling practices at all times.
• Ensure food is properly cooled, reheated, held, and stored in accordance with established food-safety standards.
• Prevent cross-contamination and allergen exposure by properly separating, handling, storing, and preparing raw, ready-to-eat, and allergen-containing food items.
• Follow proper reporting procedures for accidents, injuries, and incidents to support follow-up and prevention.
• Adhere to all applicable safety requirements, including blood-borne pathogen, infection control, hazardous materials, and fire-safety procedures.
• Operate with an emphasis on safety for employees, teams, and guests.

Teamwork & Professionalism

• Arrive on time, in proper attire, and ready to work at the start of each shift.
• Maintain timely and reliable communication through established communication channels.
• Work collaboratively with the Performance Nutrition team, and other kitchen team members to support daily operations.
• Demonstrate professionalism, adaptability, and situational awareness while assisting with changing prep, service, cleaning, and operational needs in a fast-paced environment.
• Receive and respond constructively to feedback while contributing to a culture of continuous improvement.
• Maintain the privacy and confidentiality of player, coaching staff, and organizational information in accordance with applicable policies and standards.
• Perform other related duties as assigned to support culinary operations.

WORK CONDITIONS & PHYSICAL DEMANDS:

• Ability to communicate and express oneself effectively, both verbally and in writing.
• Ability to stand and walk for extended periods of time.
• Ability to occasionally lift, carry, push, or pull up to 50 pounds.
• Ability to perform repetitive arm, hand, and finger movements, as well as occasional bending, reaching, crouching, and lifting.
• Manual dexterity required to safely use knives, kitchen appliances, and food-preparation equipment.
• Ability to work in hot and cold conditions, including near ovens, stovetops, and walk-in refrigerators or freezers.
• Ability to work in a fast-paced kitchen environment with changing priorities and time-sensitive production needs.

NECESSARY SKILLS:

• Strong teamwork, communication, and professionalism in a fast-paced kitchen environment.
• Ability to manage time, prioritize tasks, and complete prep work accurately within required timelines.
• Attention to detail when following recipes, production sheets, portion standards, dietary requirements, and food-safety procedures.
• Basic knife skills and familiarity with standard kitchen equipment and smallwares.
• Adaptability, situational awareness, and a willingness to support changing prep, service, cleaning, and operational needs.
• Dependability, coachability, and a commitment to continuous improvement.

EXPERIENCE & PREFERRED QUALIFICATIONS:

• Previous food-preparation, prep-cook, line-cook, or hospitality-related kitchen experience preferred.
• Basic knowledge of food-safety, sanitation, proper food storage, and temperature-control practices.
• ServSafe Food Handler certification preferred; required within 30 days of hire.
• Experience working in a high-volume or fast-paced kitchen environment preferred.
• Ability to work a flexible, part-time schedule based on business needs, including early mornings, evenings, weekends, and holidays.
• Strong interpersonal skills and the ability to work effectively with a diverse team.

The Utah Jazz provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

Note: The need may arise to revise, supplement, or rescind portions of this job description, and the Utah Jazz reserves the right to do so at any time. Employees shall be required to meet the qualifications and perform the duties of any revised job description.