Prep Cook (US Open)

COQODAQ

2d•Onsite

About The Position

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location. Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami. This is a seasonal, event-based position. Must be available to work nights, weekends, and extended hours during tournament dates. Must comply with all venue security and credentialing requirements. The Prep Cook is responsible for executing all foundational food preparation and station setup to ensure the Fry and Line Cooks can operate efficiently during high-volume service at the US Open. This role focuses on advance preparation, portioning, packaging setup, and maintaining organized, service-ready stations while upholding COQODAQ’s standards for quality, consistency, and food safety.

Requirements

1+ year experience in BOH or high-volume quick service kitchen preferred.
Experience working fry stations or high-output cooking equipment strongly preferred.
Ability to lift up to 50 lbs and work in a fast-paced, high-heat environment.
Strong team player; dependable and detail-oriented.
ServSafe or Food Handler Certification required (or ability to obtain prior to start).
Must be able to stand, move, and remain active for 8+ hour shifts.
Must be available to work nights, weekends, and extended hours during tournament dates.
Must comply with all venue security and credentialing requirements.

Nice To Haves

Experience working fry stations or high-output cooking equipment strongly preferred.

Responsibilities

Assist with full stall setup and breakdown before and after each service period.
Prepare and organize all prep stations to ensure smooth handoff to Fry and Line Cooks.
Fold and prepare to-go boxes, packaging materials, boats, and containers for service readiness.
Stickers ramekins and packaging with the correct item name.
Fill and portion sauce ramekins according to established par levels and presentation standards.
Label, date, and properly store all prepared items following FIFO guidelines.
Maintain clean, organized refrigerated and dry storage areas.
Monitor prep levels throughout the shift and replenish as needed to support continuous service.
Maintain strict sanitation standards across prep tables, storage areas, and equipment.
Cross-train and assist with light line support during peak service if needed.
Prepare and portion all sauces according to COQODAQ recipes and quality standards.
Prepare, portion, and package cole slaw and mac and cheese to specification.
Accurately portion ingredients and components needed for nuggets, sandwiches, fries, and desserts.
Ensure all mise en place is prepared in advance to support high-volume execution.
Package and organize prepped items for efficient station access during service.
Maintain consistency in portioning, labeling, and presentation standards.
Follow all food safety, temperature control, and sanitation procedures.
Communicate proactively with the Chef or Shift Leader regarding prep needs, shortages, or quality concerns.
Maintain composure and efficiency in a fast-paced, high-volume environment.
Demonstrate a strong sense of urgency and teamwork during peak service periods.
Uphold COQODAQ quality, cleanliness, and hospitality standards at all times.
Represent the brand professionally in both appearance and conduct.
Communicate clearly and respectfully with team members and supervisors.
Follow all US Open venue policies and operational guidelines.