Prep Cook

Romy is a restaurant from Prince Street Hospitality Group. We care about thoughtful cooking, warm hospitality, and a kitchen culture where people learn, take pride in the details, and look out for one another. We're building a team that shows up ready to work, keeps high standards, and enjoys doing it together.

Reports to: Sous Chef / Executive Chef
Type: Full-time or part-time, hourly (mostly daytime shifts)

The role. You set the kitchen up to win. Working from daily prep lists, you wash, cut, portion, and cook the components the line depends on — sauces, stocks, doughs, proteins and vegetables — so every service starts fully stocked and on standard.

Responsibilities

• Work through daily prep lists in priority order and finish on time
• Wash, peel, cut and portion produce, proteins and dry goods to spec (brunoise, julienne, chiffonade, etc.)
• Prepare stocks, sauces, dressings, marinades and batch recipes exactly as written
• Receive deliveries, check them against invoices, and put product away correctly
• Label, date and store everything properly; follow FIFO and keep walk-ins organized
• Track par levels and tell the chef what's running low
• Minimize waste and follow yield and portion standards
• Keep prep areas, equipment and storage clean and sanitized
• Support the line or dish station when the kitchen needs it

Requirements

• 1-2+ months of kitchen experience preferred; we'll train the right person with strong basics
• Good knife skills and the ability to follow recipes precisely
• Organized, dependable and able to work independently at a steady pace
• Food handler certification (or willingness to get it within 30 days)
• Able to stand for long periods, lift up to 50 lbs, and work in cold storage and hot kitchens

Growth: strong prep cooks are first in line to train on the hot line.