Prep Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Scottsdale, AZ

1d•Onsite

About The Position

The Prep Cook is responsible for preparing ingredients and basic components used in the resort's kitchens, including washing, cutting, portioning, and storing food items to recipe and quality standards. This role supports line cooks and chefs across restaurants, banquets, and events, while maintaining a clean, organized, and safe kitchen.

Requirements

Prior kitchen or food prep experience preferred; entry-level candidates with a willingness to learn will be considered.
Basic knife skills and familiarity with kitchen tools and equipment a plus.
Working knowledge of food safety standards; Food Handler's Card required (or obtained within 30 days of hire).
Ability to follow written and verbal instructions and prep lists accurately.
Ability to work efficiently and safely in a fast-paced kitchen environment.
Strong attention to detail, reliability, and willingness to take direction.
Flexible availability, including early mornings, evenings, weekends, and holidays.
Ability to stand and walk for extended periods (up to 8+ hours).
Ability to lift and carry up to 50 lbs.
Ability to work in a kitchen environment with exposure to heat, cold, and sharp equipment.
Manual dexterity for detailed knife work and food handling.

Responsibilities

Wash, peel, cut, chop, and portion fruits, vegetables, meats, and other ingredients according to recipes and prep lists.
Prepare basic sauces, marinades, stocks, and other components as directed by the Sous Chef or line cooks.
Follow standardized recipes and prep lists to ensure consistency and minimize waste.
Properly label, date, store, and rotate prepped items and ingredients (FIFO) in coolers, freezers, and dry storage.
Set up and stock workstations with necessary ingredients and supplies before service.
Follow all food safety, sanitation, and health department regulations (ServSafe / HACCP standards).
Maintain a clean, organized workstation; wash dishes, utensils, and equipment as needed.
Operate kitchen equipment (slicers, mixers, food processors) safely and according to training.
Communicate with line cooks and kitchen leadership on prep needs, shortages, and timing.
Perform other kitchen support duties as assigned by the Sous Chef or Executive Chef.