Prep Cook

Our team is seeking a Prep Cook to push our catering business to the next level.


The successful candidate will focus on food preparation according to company standards and guest expectations, while maintaining safety and hygienic requirements by health code to ensure events fall within the client vision and company standards.

This candidate is excellent at food preparation, maintaining a clean work environment, and keeping to timelines while working in a high-volume kitchen. The perfect Prep Cook will have small-company energy with expert navigation skills for completing assigned tasks independently and with a team. Your strengths present themselves with calm confidence in your daily operation, ability to complete food-based projects with or without direct supervision and find motivation in the why we deliver excellence at every level.

Our idea candidate:

  • Is approachable and balanced
  • Ensures production requirements are met to the highest standards
  • Reads and understands recipes, measurements, and general kitchen equipment
  • Ability to gather food ingredients and supplies from walk-in or freezer units
  • Always look to improve communal areas such as walk-in or dry storage
  • Has accountability to results and takes initiative on cleaning projects


This is a part-time opportunity with weekend requirements.


The primary job of the Prep Cook is to collaborate with the Sous Chef.

This includes but is not limited to:

  • Prep food according to company recipes and standards
  • Follow daily, weekly, and monthly cleaning schedules
  • Load and label speed racks according to event flow
  • Check production counts prior to being fired or prepared
  • Peer train and motivate new team members through personal actions on projects
  • Reports to and communicates with Sous Chefs and Leads regarding menu/recipe accuracy
  • Exemplifies a working knowledge of hierarchy in a professional kitchen
  • Maintains food safety guidelines per the state of Ohio and department standards
  • Maintains personal hygiene to ensure health and safety standards set by the CDC and department standards are met


  • Minimum of 1 years’ experience in a high-volume restaurant or catering company
  • Proficiency in basic knife skills, cuts, and cooking methods
  • Ability to lift 50 pounds, kneel, stoop or reach for product on high and low shelves and stand for 8 hours at a time


  • Serv Safe Certified
  • Stable Work History
  • Insurable driving record
  • Multi-lingual
  • Social demeanor at work

Does this sound like you?

If you think you’d be a good fit for this role, we’d love to hear from you! Use the button below to apply.