Job Description

Job Summary

The Prep & Line Cook is a full-time, dual-role position responsible for both kitchen preparation and line execution. This role supports the kitchen team by handling food prep duties during non-service hours and working the line during service to prepare and plate menu items according to established standards. The ideal candidate is organized, efficient, and thrives in a fast-paced kitchen environment while maintaining high standards of cleanliness, food safety, and teamwork.

Key Duties & Responsibilities

Prep Cook Responsibilities (Approx. 20 hours/week)

• Prepare ingredients for service, including washing, peeling, cutting, slicing, trimming, and grinding meats, poultry, seafood, fruits, and vegetables.
• Prepare cold foods, salads, dressings, sauces, soups, desserts, and other prep items according to approved recipes and procedures.
• Weigh and measure ingredients; stir, strain, and portion items as needed.
• Butcher and clean fish, poultry, shellfish, and other proteins for cooking or service.
• Take and record food and storage temperatures (refrigerators, freezers, prepared foods).
• Properly label, date, cover, and store all prepared food items to prevent spoilage.
• Receive, store, and rotate food supplies, equipment, and utensils.
• Keep accurate records of food usage and notify supervisors of shortages.
• Maintain clean and sanitized prep areas, equipment, utensils, and storage spaces.
• Assist cooks and kitchen staff with prep needs as requested.
• Remove trash, clean garbage containers, and assist with dishwashing as needed.

Line Cook Responsibilities (Approx. 20 hours/week)

• Set up assigned station with all necessary supplies and ingredients before service.
• Prepare and cook menu items including meats, seafood, poultry, vegetables, and cold food items according to established standards.
• Plate and serve food in compliance with quality, timing, and presentation expectations.
• Prepare and arrange sauces, garnishes, and accompaniments for assigned station.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Constantly follow safe and hygienic food handling practices.
• Notify the Chef or Kitchen Manager in advance of ingredient or supply shortages.
• Properly close down kitchen stations following closing checklists.
• Return dirty utensils and equipment to designated areas.
• Assist with additional kitchen duties as assigned by management.

Required Skills & Abilities

• Basic understanding of (or ability to learn) food safety, sanitation, and workplace safety regulations.
• Basic understanding of (or ability to learn) food preparation and cooking techniques.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Strong teamwork and communication skills.
• Ability to follow recipes, instructions, and kitchen procedures accurately.
• High standards of personal hygiene and cleanliness.
• Flexibility to work varied schedules, including nights and weekends.

Education & Experience

• High school diploma or vocational coursework in food safety or kitchen operations preferred.
• Prior prep cook, line cook, or related kitchen experience preferred.

Physical Requirements

• Prolonged periods of standing and working in a kitchen environment.
• Exposure to heat, steam, cold, and kitchen equipment.
• Ability to lift up to 15 pounds.
• Manual dexterity to cut, chop, and prepare food safely.
• Ability to work late nights and unpredictable hours as required.