Prep Cook

Eleven Career•Crested Butte, CO

27d•Onsite

About The Position

Public House is seeking a Prep Cook responsible for producing the foundational ingredients that allow the kitchen to operate efficiently during service. This position focuses on preparing batch recipes, sauces, stocks, proteins, vegetables, dressings, desserts, and other menu components according to established recipes and quality standards. The Prep Cook also prepares daily mise en place for each station, ensuring line cooks have everything necessary for successful lunch and dinner service. Unlike a Line Cook, the Prep Cook primarily works outside of active meal service and is expected to work independently with minimal supervision while managing priorities, maintaining production schedules, and consistently executing recipes. The ideal candidate is highly organized, dependable, detail-oriented, and takes pride in consistency and craftsmanship. This full-time, seasonal position starts at $22–$25/hour, depending on qualifications, with potential for company-subsidized housing. Seasons run December through April and May through October. This position is responsible for preparing high-quality food components in advance of service, maintaining food safety and sanitation standards, organizing inventory and storage, and ensuring the kitchen is fully prepared for daily operations through consistent execution of recipes and production schedules.

Requirements

Minimum of 2 years of kitchen or food preparation experience in a full-service restaurant, hotel, catering operation, or commercial kitchen.
Experience with batch production and recipe execution preferred.
Ability to work independently with minimal supervision.
Strong organizational and time management skills.
Excellent attention to detail and consistency.
Ability to accurately follow written recipes and production instructions.
Knowledge of knife skills, food preparation techniques, and basic cooking methods.
Understanding of proper food handling, sanitation, and temperature control.
Ability to prioritize multiple prep tasks and meet production deadlines.
Strong problem-solving abilities and self-motivation.
Ability to speak, read, and understand kitchen recipes and production instructions.
Ability to communicate effectively with chefs and kitchen team members.
Flexibility to work early mornings, weekends, and holidays as required.
Ability to maintain productivity during periods of independent work.
Must be willing and able to meet physical demands including standing, walking, bending, squatting, reaching, twisting, lifting, carrying, pushing, pulling, kneeling, crouching, tasting, and smelling.
Must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 20 pounds.
Must occasionally move items weighing up to 160 pounds with assistance or proper equipment.
Must work around commercial kitchen equipment, machinery, cleaning chemicals, fire, gas, and food odors.
Must work in varying temperatures including walk-in coolers, freezers, and hot kitchen environments.
Must be comfortable working in a busy and occasionally noisy kitchen.
Must maintain a high level of cleanliness, organization, and attention to food safety throughout every shift.

Nice To Haves

Culinary certificate or culinary degree.
Experience with recipe scaling and batch production.
Knowledge of inventory management and food cost awareness.
Experience working in high-volume kitchens.
General knowledge of regional cuisine and seasonal ingredients.

Responsibilities

Prepare all food products according to established recipes, production sheets, portion specifications, and quality standards.
Produce batch recipes including sauces, soups, stocks, dressings, marinades, braises, desserts, and other menu components.
Prepare proteins, vegetables, garnishes, and other ingredients required for daily service.
Complete station mise en place for all kitchen stations before service begins.
Follow written recipes precisely to ensure consistency in flavor, appearance, yield, and cost.
Measure, weigh, and portion ingredients accurately.
Maintain production schedules and complete prep lists within assigned timelines.
Organize and rotate inventory using First-In, First-Out (FIFO) practices.
Properly label, date, and store all prepared food according to food safety standards.
Monitor product quality, freshness, and shelf life.
Notify Chef or Kitchen Manager when ingredients, products, or supplies require replenishment.
Maintain clean, organized prep areas throughout each shift.
Ensure all equipment is cleaned and maintained according to preventative maintenance procedures.
Follow sanitation procedures for food contact surfaces, equipment, floors, walls, shelving, coolers, and storage areas.
Check and document refrigeration and food holding temperatures as required.
Assist with receiving, organizing, and storing deliveries.
Lift heavy objects repeatedly, including food products, cases, and equipment.
Maintain a clean and professional appearance.
Protect confidential company information and assets.
Work cooperatively with chefs, line cooks, dishwashers, and front-of-house staff.
Follow proper recycling and waste reduction practices.
Adapt to changing priorities while maintaining attention to detail.
Complete opening and closing prep responsibilities according to established procedures.
Assist with additional kitchen projects as assigned.