Prep Cook

Job Description

Job Description

Description:

JOB DESCRIPTION

PREP COOK – NEW YORK

Reports To: Executive Chef, Sous Chef, and Chef(s) on Duty

Department: Culinary (Back of House)

Classification: Variable Hour, Non-Exempt

Status: Full-Time / Part-Time (as scheduled)

Pay Rate: $20/hour

Position Summary

At Bagatelle, every plate reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, teamwork, and an uncompromising commitment to quality—and every great service begins with great preparation.

The Prep Cook provides culinary support to the kitchen by preparing ingredients, components, and menu items that set every station up for a successful service. Working under the direction of the Chef on Duty, the Prep Cook follows daily prep lists, recipes, and yield guides with accuracy and efficiency while maintaining Bagatelle's standards for quality, food safety, cleanliness, and organization.

The ideal candidate is dependable, detail-oriented, and eager to learn, thrives in a fast-paced environment, takes pride in clean and consistent work, and is motivated to grow within the culinary team.

Key Responsibilities

Food Preparation

• Follow the daily prep list as assigned by the Chef on Duty and prep menu items in cooperation with the rest of the kitchen staff.
• Prepare all menu items and components following Bagatelle recipes, yield guides, and department standards in a time-efficient manner.
• Wash, peel, cut, and portion produce; prepare ingredients for cooking.
• Clean, cut, portion, or grind meat, fish, poultry, and shellfish according to specifications.
• Perform basic cooking tasks such as blanching, parboiling, stirring, straining, and reducing sauces and stocks; measure seasonings, condiments, and ingredients for use in cooking.
• Handle all types of food and food products safely and appropriately for preparation and presentation to guests.
• Ensure all food products have been prepared correctly and to recipe before they move to the line.
• Maintain appropriate portion control and actively control and limit waste.

Kitchen Operations

• Complete opening, closing, and prep checklists as assigned, timely and thoroughly, in accordance with department standards.
• Properly label, date, and store all prepared items at correct holding temperatures according to company standards and DOH regulations.
• Rotate products using First-In, First-Out (FIFO) procedures according to DOH regulations.
• Unpack, stock, and organize deliveries and items in and around the restaurant to maintain the highest level of cleanliness, pre-opening and after.
• Assist with inventory counts, production lists, and stock replenishment as directed.
• Use utensils, knives, cutlery, and kitchen equipment appropriately and safely; clean equipment as assigned, thoroughly and in a timely fashion.
• Maintain complete knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended.
• Inform the Chef on Duty of any product, materials, or equipment needs.

Teamwork & Communication

• Work collaboratively with chefs and fellow culinary team members to ensure seamless kitchen operations.
• Communicate product shortages, equipment concerns, and prep status promptly to kitchen leadership.
• Support fellow team members and other stations during high-volume periods to ensure efficient service.
• Maintain a positive, professional attitude while contributing to a culture of teamwork and respect.
• Attend all mandatory meetings and trainings.

Food Safety, Sanitation & Workplace Safety

• Maintain sanitation to NYC Department of Health standards; keep the work area clean, organized, and inspection-ready at all times.
• Follow all food safety procedures, including proper food handling, storage, labeling, temperature controls, allergen awareness, and cross-contamination prevention.
• Practice safe knife handling and proper use of all kitchen equipment, including slicers, grinders, and mixers.
• Immediately inform the Chef on Duty of any DOH, OSHA, or workplace safety concern or violation.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a polished personal presentation and grooming consistent with Company standards.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Perform other related and compatible duties as assigned by kitchen leadership.

Qualifications

• Minimum of 1 year of experience in a Prep Cook, Line Cook, or comparable kitchen role in a restaurant of similar caliber.
• Basic knife skills and familiarity with standard kitchen equipment and utensils.
• Ability to read and follow recipes, yield guides, and prep lists accurately.
• Working knowledge of safe food handling, storage, and Department of Health standards.
• Strong organizational skills and the ability to prioritize multiple prep tasks while maintaining quality and consistency.
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
• Team-oriented with a positive attitude and strong work ethic.
• Ability to communicate effectively with kitchen leadership and team members.
• Ability to read ticket orders, recipes, and labels as written in English.
• Ability to access and accurately input information in kitchen systems (e.g., timekeeping, prep, or inventory tools) as required.
• High school diploma or equivalent preferred.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, or ability to obtain within the timeframe required by the Company.
• Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Working Conditions & Physical Requirements

Flexible, variable schedule including early mornings, evenings, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, kneeling, and repetitive hand movements, including extended knife work.

Ability to regularly lift and carry up to 50 pounds.

Regular exposure to hot surfaces, open flames, sharp tools and equipment, raw proteins and seafood, commercial kitchen equipment, refrigerated and freezer areas, and cleaning chemicals.

Ability to work efficiently in a fast-paced, high-volume culinary environment while maintaining accuracy and composure.