Food Prep

Job Summary

As a Prep Cook / Commis, you are responsible for building the foundation that allows the kitchen to execute at a high level. Your job is to learn our recipes, techniques, and standards and reproduce them with accuracy every day. Great prep requires discipline, organization, consistency, and attention to detail. Every cut, sauce, stock, garnish, and component matters.

A clean prep area is a direct reflection of a clean and organized mind. Know your prep list, prioritize your work, organize your mise en place, and store every product correctly. Work with urgency without sacrificing quality. Ask questions, take notes, taste your work, and leave every station better than you found it. This role is designed to build the skills and habits required to advance into a Line Cook position.

Core Values & Expectations

• This is a team effort—the success of the whole team is the only measure that matters. If one person falls behind, everyone feels it. Rise to the challenge and grow into a stronger cook.
• The skills built here translate to every future position in any kitchen or career. Approach every shift as an opportunity to learn and improve.
• Growth is earned through demonstrated ability to learn, take direction, and execute consistently. Hard work, focus, attention to detail, and pride in your craft are what separate you from the rest.
• This is a Yes Chef kitchen—listen closely and respect your chefs and peers. If your goal is to earn a Line Cook position and continue growing, pay close attention to the standards, techniques, and habits of the cooks and chefs around you.

Come to work ready and bring a notebook. Take every note you can. “Everything you want is on the other side of hard.” We are here to make each other better. Our goal is to be the best every day and build a team that takes pride in a common standard of excellence.

Basic Required Tools

• Chef’s knife
• Paring / utility knife
• Vegetable peeler
• Spoons
• Microplane / fine grater
• Sharpies and pens
• Notebook

Job Duties & Responsibilities

• Execute daily prep lists and recipes accurately according to chef direction and established standards.
• Maintain consistent knife cuts, yields, seasoning, portioning, and product quality.
• Prepare vegetables, stocks, sauces, dressings, garnishes, and other mise en place as assigned.
• Taste all prepared items and present them for chef review before storing or using them in service.
• Complete assigned prep within established timelines and communicate early if you are falling behind or product is unavailable.
• Label, date, cool, store, and rotate all products correctly; practice FIFO (First In, First Out) at all times.
• Adhere to all safety and sanitation standards: clean tasting spoons, proper handwashing, clean equipment and work surfaces, and gloves when handling raw seafood or meat.
• Keep the prep area, walk-in, dry storage, and shared equipment clean, consolidated, and organized throughout the shift.
• Return ingredients, tools, and equipment to their proper storage place immediately after use.
• Minimize waste, use trim appropriately when directed, and communicate product quality, yield, or shortage issues to a chef.
• Support Line Cooks and service with replenishment and additional prep
• Demonstrate eagerness to learn, take notes, improve speed and technique, and earn greater responsibility.
• Assist with receiving, storage, inventory organization, and basic counts as assigned.
• Complete end-of-shift breakdown, cleaning, restocking, and a clear handoff of unfinished prep for the next shift.