Line Cook 2/ Prep Chef

Line Cook 2 / Prep Chef

Classification: Hourly / Non-Exempt

Typical Experience: 14 years

Reports To: Prep Supervisor, Chef de Tournant, or Sous Chef

Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen.

Core Responsibilities:

• Can independently work at least 2 stations
• Completes prep, setup, service, breakdown, and cleaning with minimal supervision
• Prepares ingredients, sauces, and components to recipe specifications
• Checks and rotates walk-in and dry storage items daily
• Assists with events, banquets, and high-volume service
• Supports newer cooks and answers basic questions
• Communicates shortages, spoilage, low pars, and prep concerns
• Owns one meaningful area of responsibility in the kitchen

Growth Path: Cook 2 / Prep Cook ? Cook 3 or Prep Supervisor

To move into the next role, the employee should:

• Consistently work multiple stations independently
• Lead breakdowns, station resets, and small side-work tasks
• Train newer cooks or stewards successfully
• Take initiative and solve small problems independently
• Demonstrate readiness to begin functioning as a leader on the line or in prep

Evaluation Focus:

• Recipe Adherence
• Portion Control
• Quality & Consistency
• Time Management
• Proper Storage & Labeling
• Collaboration
• Taking Initiative

Included Benefits:

• 401K and Insurance Available
• Daily Staff Meal
• Flexible Scheduling
• Dine-in Discounts throughout Brechtel Hospitality concepts
• Clearly defined Career Growth Path

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