Kitchen Utility and Prep Cook

Kitchen Utility and Prep Cook

The Kitchen Utility and Prep Cook supports daily food and beverage operations through dishwashing, food and bar preparation, bussing, and kitchen organization. This position is also trained to prepare and execute the established menu when the Lead Cook is absent or needs coverage. The ideal candidate has hands-on cooking experience, takes pride in keeping a clean and organized workspace, and is comfortable moving between kitchen and guest service support duties.

Key Responsibilities:

• Wash and sanitize dishes, glassware, utensils, cookware, and kitchen equipment; return clean items to their designated locations.
• Maintain the dish area and assigned food and beverage work areas in a clean, organized, and safe condition.
• Assist with food preparation, including washing, cutting, measuring, portioning, labeling, and storing ingredients according to established recipes.
• Support bar preparation by preparing garnishes, juices, syrups, and other ingredients and restocking glassware and service supplies as directed.
• Clear and reset tables, collect used serviceware, assist with food running, and replenish guest service stations as needed.
• Receive and put away deliveries, rotate inventory, and communicate shortages or quality concerns.
• Learn the established menu, recipes, equipment, food safety procedures, and kitchen opening and closing routines.
• Provide cooking coverage during the Lead Cook's breaks, scheduled time off, and unexpected absences once trained and approved by management. Prepare menu items accurately and manage tickets within the approved service plan.
• Communicate with management when cooking coverage requires reassignment of dishwashing, bussing, or prep duties.
• Follow food safety practices for handwashing, allergen control, safe temperatures, storage, and transitions between dishwashing and ready-to-eat food preparation.
• Assist with event preparation, service support, and closing tasks; perform other related duties as assigned.

Qualifications:

• At least one year of professional kitchen or cooking experience, with the ability to follow recipes and prepare menu items independently after training.
• Experience with dishwashing, food preparation, or restaurant service support preferred.
• Working knowledge of safe food handling, sanitation, knife skills, and commercial kitchen equipment.
• Ability to prioritize tasks, communicate clearly, and work cooperatively with kitchen and front of house teams.
• Food Handler Certification or ability to obtain the required credential upon hire.
• Dependable attendance and willingness to adjust assignments to meet service needs.