Prep Cook

Location South Branch, 100 South Wacker Drive, Chicago, IL 60606, USA About the Role Our Prep Cooks are a key part of our team, and critical to providing genuine hospitality. Prep Cooks help prepare and maintain assigned par levels of food items. They produce all proteins, sauces, dressing, and stocks from scratch; they are the heart of the kitchen. Prep Cook upholds the origination of all recipes and provides the guests with the best possible culinary experience. Key Responsibilities Primary Responsibilities and Duties: Follow recipes and procedures to prepare assigned sauces and food items according to prep lists and par guidelines. Follow all prescribed portioning controls and par levels. Understand and follow the food allergy procedure and special orders/restrictions. Responsible for the preparation and production of readying foods, garnishes, and condiments to be used on the line or for service. Comply with all health code requirements. Use knives correctly, including use of a cut glove to chip, cut, dice, etc. Clean shelves, organize and remove trash. Ensure the work area stays clean throughout the workday. Operate equipment safely determined by position and OSHA regulations. Contribute to a positive guest experience by exceeding their expectations. Store, receive, stock, and rotate food throughout the workday per company standards as needed. Work closely and communicate with BOH and FOH team members in a high‑paced environment while performing a variety of time‑restricted tasks. Assist other cooks during high volume when needed. Other functions as assigned by management. Qualifications & Skills No prior education required. Previous prep experience preferred. Ability to work collaboratively in a fast‑paced work environment. Ability to work a variable schedule, including nights and weekends. Good judgment skills and adaptive attitude. Must have all required food / alcohol certifications as designated by location. Supervisory Responsibilities: N/A Department: HOH Operations For compensation details, please visit our Careers Page to view and learn more about pay rates. Reports To: Executive Chef Work Environment / Physical Demands 75% of the time working at approximately 36" table/stove and reaching 36". 75% of the time reaching (6" overhead), bending, stooping, and wiping. 60% performing at continuous high pace, under pressure, while maintaining quality and speed standards. 50% lifting and carrying sacks, boxes, and product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairs. Must be able to walk and stand for full shift. Must be able to lift at least 50 pounds. Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools, controls, and type. Must be able to work in areas of loud noises. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Equal Opportunity Employer. We adhere to E-Verify procedures where applicable in accordance with federal regulations. #J-18808-Ljbffr