Prep Cook – Seasonal

LR PALM HOUSE LLC•Palm Beach, FL

6d•Onsite

About The Position

Palm House is seeking a Seasonal Prep Cook to support our culinary team through accurate ingredient preparation, organized workstations, and consistent attention to quality. This role helps ensure our chefs have everything they need to deliver exceptional dining experiences. The ideal candidate is dependable, eager to learn, and takes pride in careful preparation. Under the guidance of culinary leadership, the Prep Cook follows recipes and preparation lists, maintains a clean workspace, and contributes to a respectful, efficient kitchen. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Requirements

Previous food preparation or commercial kitchen experience preferred.
Basic knowledge of knife skills, ingredient preparation, and cooking methods.
Ability to follow recipes, preparation lists, and verbal instructions accurately.
Familiarity with food safety, sanitation, and proper storage practices.
Culinary education or training is an advantage.
Willingness to learn and complete required food safety training.
Strong attention to detail, cleanliness, and organization.
Ability to measure, weigh, and portion ingredients accurately.
Ability to prioritize assigned tasks and meet preparation deadlines.
Clear communication and a collaborative attitude.
Willingness to receive feedback and develop new culinary skills.
Dependability, punctuality, and consistent follow-through.
Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
Flexibility to work varying shifts, including early mornings, evenings, weekends, and holidays.
Ability to work safely in a busy kitchen around heat, steam, sharp tools, and food preparation equipment.
Ability to perform the essential functions of the position, with or without reasonable accommodation, including: Standing and walking for extended periods throughout a shift.
Lifting and carrying heavy ingredient containers, pots, pans, and kitchen supplies using safe techniques and assistance or lifting aids as needed.
Pushing and pulling supply carts safely.
Bending, reaching, and stooping to retrieve ingredients and equipment.
Performing repetitive hand movements when washing, cutting, mixing, and portioning ingredients.
Safely handling knives and operating food preparation equipment.

Nice To Haves

Previous food preparation or commercial kitchen experience preferred.
Culinary education or training is an advantage.

Responsibilities

Wash, peel, cut, and portion fruits, vegetables, herbs, and other ingredients according to kitchen specifications.
Prepare dressings, sauces, stocks, garnishes, and other assigned recipe components.
Measure and weigh ingredients accurately to maintain consistent quality and portions.
Follow standardized recipes, preparation lists, and instructions from culinary leadership.
Assist with basic cooking tasks and preparation of cold dishes as assigned.
Check ingredients for freshness and report quality concerns promptly.
Organize prepared ingredients and supplies so stations are ready for service.
Complete preparation tasks according to priorities and anticipated business levels.
Replenish ingredients for Line Cooks and Chefs de Partie as directed.
Communicate preparation progress, shortages, and delays to the supervising chef.
Assist with receiving and storing deliveries according to hotel procedures.
Minimize waste through careful preparation, portioning, and proper storage.
Label, date, cover, and rotate ingredients and prepared foods correctly.
Follow food safety procedures for storage, thawing, cooking, cooling, and temperature control as applicable.
Prevent cross-contamination and follow established allergen handling procedures.
Clean and sanitize work surfaces, cutting boards, utensils, and equipment.
Operate knives and food preparation equipment safely and only as trained.
Report equipment concerns and safety hazards promptly.
Work collaboratively with cooks, chefs, and Stewarding to support smooth kitchen operations.
Complete assigned opening duties, closing duties, and cleaning tasks.
Keep storage areas and workstations organized and accessible.
Participate in briefings and training to develop culinary skills.
Maintain Palm House standards for hygiene, professional appearance, and accountability.