Prep Cook

Discovery Cube-posted 1 day ago

$19 - $20/Yr

Full-time • Entry Level

Onsite • Santa Ana, CA

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Come join the fun and make a difference with Discovery Cube! For over 25 years, we've been inspiring kids and educators alike with our hands-on science education initiatives and interactive exhibits. Our four core initiatives - STEM proficiency, early childhood education, healthy living, and environmental stewardship - are future-forward in promoting life-long-learning. Plus, with our immersive campuses in Orange County and Los Angeles, as well as our educational outreach programs, there are endless opportunities for learning exploration. As a prominent advocate for modern science education, we believe in empowering our learners with real-world applications and spotlighting science as a solution and force for good. Don't miss out on the excitement and join our important mission today! Position Summary The Prep Cook supports the Head Cook and kitchen management team by preparing ingredients, assisting with food production, and maintaining a clean, organized, and safe kitchen environment. This role ensures food quality and consistency by following established recipes, portion standards, and sanitation procedures in compliance with health department regulations. The Prep Cook plays an essential role in keeping kitchen operations running smoothly by completing prep tasks efficiently and supporting cooks throughout service.

Wash, peel, chop, measure, and prepare produce, proteins, and other ingredients according to prep lists and recipe requirements.
Label, date, and store all prepped items following FIFO and food safety standards.
Set up and maintain prep stations, ensuring tools, equipment, and work areas are clean, organized, and ready for use.
Assist cooks by supplying prepped ingredients and supporting food production during service as needed.
Follow assigned prep routines, including batch cooking, mixing, marinating, and portioning.
Restock line stations, walk-ins, and dry storage areas to support smooth service flow.
Safely operate kitchen equipment such as mixers, slicers, ovens, and food processors.
Report equipment malfunctions, ingredient shortages, or safety hazards to the Head Cook or kitchen management.
Follow recipes and prep instructions to maintain consistent flavor, texture, and product quality.
Conduct routine checks of ingredient temperatures, storage conditions, and expiration dates.
Minimize waste through accurate portioning, monitoring prep levels, and proper product rotation.
Follow allergen-handling and cross-contamination prevention procedures by using proper storage, labeling, sanitation practices, and designated tools to ensure safe food preparation.
Maintain a clean, organized, and sanitary work environment, adhering to all food safety regulations.
Document daily prep levels, temperature logs, and waste logs; share updates with the Head Cook.
Provide accurate station information during inventory counts and ordering processes.
Assist with updating prep lists, recipe notes, and station sheets when menu changes occur.
Communicate low-stock items, equipment needs, and station concerns to the Head Cook or kitchen management.
Participate in scheduled trainings, team meetings, and performance discussions.
Complete additional back-of-house tasks and projects as assigned by management.

Minimum 2 year of experience in food & beverage, hospitality, or café/restaurant operations.
High school diploma or equivalent.
Demonstrated knife skills and ability to complete prep tasks accurately and efficiently.
Familiarity with food rotation, labeling, and waste-reduction practices.
Valid Food Handler’s Permit or ability to obtain required certifications (e.g., ServSafe).
Ability to lift 30–50 lbs., stand for extended periods, and work effectively in a fast-paced kitchen environment.
Ability to work flexible hours, including early mornings, weekends, holidays, and special events.
Tolerance for hot and cold working environments such as the grill line or walk in cooler and freezers
Able to work with repetitive motions on a daily basis (chopping, cutting, mixing, etc)

Back-of-house kitchen experience in a café, coffee shop, museum café, or quick-service environment.
Associate or Bachelor’s degree in Hospitality, Business, or a related field
Culinary coursework or training from a recognized program.
Strong understanding of food safety regulations, sanitation procedures, and basic kitchen workflows.

Up to 14 Free general admission tickets per year
4 Bubblefest tickets plus admission
10% of on-site dining and shopping discount
Employee discounts through ADP

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