Prep Cook (Part/Full Time) - Old Town Tequila Factory

WS Management•San Diego, CA

About The Position

Position Summary: The Prep Cook supports the heart of the kitchen by preparing high-quality ingredients, maintaining a clean and safe work environment, and ensuring all recipes and production items are completed according to WS Management and restaurant standards. This role ensures smooth kitchen operations by preparing mise en place, stocking stations, supporting buffets or line cooks, and contributing to a consistent, guest-ready dining experience. Prep Cooks embody WS core values (Integrity, Respect for All, Kindness, Empowerment, Creativity, and Results Orientation) and contribute to the Three P Philosophy: People, Profit & Planet through proper food handling, waste reduction, and efficient preparation. Every dish begins with preparation; this position sets the foundation for Outrageous Hospitality through quality, consistency, and attention to detail.

Requirements

Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently in a team environment.
Ability to follow instructions and respond positively to feedback.
Ability to maintain personal hygiene.
Available nights, weekends, holidays.

Responsibilities

Deliver Outrageous Hospitality Through Quality & Consistency
Prepare ingredients and complete dishes that support an excellent guest experience.
Ensure all products meet quality, taste, and presentation expectations before reaching the line.
Demonstrate pride and care with every item prepared.
Food Preparation & Culinary Execution
Follow prep lists, station schematics, and recipes provided by leadership.
Wash, chop, slice, mix, measure, portion, marinate, and prepare ingredients accurately.
Prepare simple hot and cold dishes for buffet or service.
Perform basic cooking tasks: sautéing, grilling, frying, baking, broiling (as trained).
Maintain consistency with portioning, labeling, dating, and storage.
Cleanliness, Sanitation & Workplace Safety
Set up, sanitize, and stock assigned workstations each day.
Follow all health department, ServSafe, and WS sanitation standards.
Maintain a clean, organized kitchen area using the ABC Rule (Always Be Cleaning).
Properly rotate and store food using FIFO procedures.
Maintain cleanliness of tools, cutting boards, prep tables, slicers, mixers, and equipment.
Organization, Inventory & Product Management
Label and date all prepared food items; ensure easy accessibility.
Communicate shortages, overproduction, or product concerns to leadership immediately.
Support weekly and monthly inventory as needed.
Minimize waste through proper portioning and careful handling of ingredients.
Communication & Team Collaboration
Work closely with chefs, line cooks, servers, and BOH teams to ensure smooth service.
Ask questions when clarification is needed and respond positively to feedback.
Communicate any safety, quality, or equipment concerns promptly.
Support kitchen teammates during rush periods and transitions.
Safety, Compliance & Asset Protection
Follow proper knife handling and hot equipment safety standards.
Use PPE and practice safe lifting, carrying, and storing of items.
Report equipment issues immediately to prevent downtime or hazards.
Adhere to OSHA, health department standards, and WS policies.