Prep Cooks

Redstone American Grill•Burlington, MA
•$20 - $24

About The Position

As a Prep Cook, you will support the kitchen team by preparing ingredients and ensuring food items are ready for cooking and service. Your work contributes to efficient kitchen operations and a seamless dining experience for guests. You will follow recipes and safety standards to maintain consistency and hygiene in food preparation. The role requires attention to detail, the ability to work in a fast-paced environment, and collaboration with chefs and other kitchen staff. Your efforts will help maintain high standards of food quality and kitchen organization.

Requirements

  • High school diploma or equivalent.
  • Basic knowledge of food safety and sanitation standards.
  • Ability to follow instructions and work under supervision.
  • Physical stamina to stand for extended periods and perform repetitive tasks.
  • Willingness to work flexible hours, including early mornings, evenings, weekends, and holidays.

Nice To Haves

  • Previous experience in a kitchen or food preparation role.
  • Certification in food handling or safety, such as ServSafe.
  • Familiarity with kitchen equipment and tools.
  • Strong organizational skills and attention to detail.
  • Ability to work effectively as part of a team in a fast-paced environment.
  • Manual dexterity for handling kitchen tasks efficiently and safely.
  • Teamwork and communication skills for coordinating with chefs and other staff.

Responsibilities

  • Prepare and measure ingredients according to recipes and instructions.
  • Wash, peel, chop, and cut vegetables, fruits, and other food items.
  • Assist chefs and cooks by organizing and stocking kitchen supplies.
  • Maintain cleanliness and sanitation of workstations and kitchen equipment.
  • Follow food safety and hygiene guidelines to ensure a safe working environment.
  • Assist in receiving and storing deliveries properly.
  • Support the kitchen team during busy service periods by performing assigned tasks efficiently.
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