Prep Cook

Proper Hospitality LLC•Miami Beach, FL

33d

About The Position

The Prep Cook is responsible for supporting the culinary operation through the accurate and efficient preparation of ingredients and components required for menu execution. This role ensures all food items are prepared in accordance with established recipes, quality standards, and production timelines. The Prep Cook works collaboratively with the culinary team to maintain an organized, sanitary, and high-functioning kitchen environment, while adhering to all food safety and regulatory requirements.

Requirements

High school diploma or equivalent
At least 2 years of experience in a professional kitchen environment
Knowledge of food safety and sanitation regulations
Ability to follow recipes and adjust methods to ensure consistent product quality.
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong organizational skills, with the ability to maintain a clean and efficient workspace.
Ability to stand for long periods of time, including working over hot surfaces such as ovens and stoves.
Ability to lift and carry heavy equipment or containers, up to 25–30 pounds.
Flexibility to work evenings, weekends, and holidays as required by the needs of the kitchen.

Nice To Haves

Culinary degree or certification from an accredited institution
Experience in a high-volume kitchen or fine dining establishment
Familiarity with various cooking techniques and cuisines

Responsibilities

Prepare and cook a variety of dishes according to established recipes and standards
Assist in menu planning and development, incorporating seasonal ingredients and customer preferences
Ensure all food is prepared in a timely manner and meets quality and presentation standards
Maintain the cleanliness and organization of the kitchen, including proper storage of food items
Collaborate with team members to ensure efficient kitchen operations and assist in training new staff
Assist with inventory control, ensuring that all ingredients are properly stocked and stored in accordance with safety guidelines.
Help order and receive ingredients, ensuring that items are fresh, high-quality, and available for use.
Monitor ingredient usage to minimize waste and ensure proper stock rotation (FIFO - First In, First Out).
Maintain a clean, organized, and sanitary work area, including proper cleaning of equipment, utensils, and surfaces after use.
Ensure all equipment is properly maintained and report any malfunctions to the Executive Sous Chef or management.
Follow all health and safety guidelines, including food storage, handling, and sanitation protocols, to ensure a safe kitchen environment.
Follow food safety and sanitation practices at all times, including the proper handling of ingredients, food storage, and cleaning procedures.
Ensure that all food is prepared in accordance with dietary restrictions, allergies, and health guidelines when necessary.
Adhere to local health and safety regulations, including temperature controls for perishables and safe equipment usage.