Prep Cook - PM Shift

Job Title: Prep Cook / Float Cook

Department: Dining Services

Reports To: Sous Chef / Executive Chef / Director of Food Service

FLSA Status: Non-Exempt (Hourly)

Position Summary

The Prep Cook / Float Cook plays a crucial operational role in supporting the daily culinary operations of the kitchen. This versatile position requires high-level prep work, strong knife skills, and the flexibility to step onto active line stations—including the salad/pantry and grill stations—during service rushes. The ideal candidate maintains high standards of food safety, kitchen sanitation, and efficiency while supporting team members across all areas of the back of house.

Essential Duties & Responsibilities

Food Preparation & Station Support

• Wash, peel, chop, slice, and portion raw ingredients (vegetables, meats, poultry, seafood, and grains) strictly adhering to recipe specifications and yield standards.
• Prepare line items such as dressings, sauces, marinades, soups, and cold items for daily service.
• Operationalize the Salad / Pantry Room : assemble house made salads, cold appetizers, and other items quickly and accurately during peak hours.
• Assist with Grill and Sautee : execute basic proteins to precise temperatures, monitor cook times, and manage grill hygiene under the supervision of the lead grill cook.
• Float between culinary stations as directed by management to relieve bottlenecks during peak service hours.
• Ensure all prep areas and line stations are continuously stocked, rotated, and prepped according to FIFO (First In, First Out) standards.

Sanitation, Safety & Maintenance

• Maintain a clean, sanitized, and organized work station at all times in compliance with local health department regulations and internal kitchen standards.
• Execute general cleaning duties, including washing dishes, sweeping, mopping, scrubbing prep surfaces, emptying trash, and breaking down cardboard.
• Properly store food items in designated coolers, freezers, and dry storage areas with accurate labels, dates, and safe temperature monitoring.
• Practice safe food handling, including cross-contamination prevention, time/temperature controls, and allergen awareness.
• Maintain equipment in clean working condition and immediately report maintenance issues or safety hazards to supervisors.

Qualifications & Requirements

• Experience: 1+ years of experience as a prep cook, line cook, or kitchen assistant in a high-volume restaurant environment preferred.
• Technical Culinary Skills: Demonstrable knife skills (precision cutting, dicing, julienne, high-speed prep work) and familiarity with basic kitchen machinery (slicers, food processors, mixers).
• Certifications: Food Handler’s Certificate (ServSafe or local equivalent) required upon hire or within 60 days.
• Adaptability: Strong ability to multitask, prioritize tasks efficiently under pressure, and seamlessly transition between prep work and line cooking.
• Communication: Clear, effective verbal communication skills for clear line calls, safety alerts ("behind," "hot"), and coordination with kitchen staff.

Physical Demands & Work Environment

Standing/Walking - Constant standing, bending, reaching, and moving for extended periods (8+ hours).

Lifting - Frequent lifting and moving of supplies, cookware, and prep tubs weighing up to 50 lbs .

Temperatures – Comfortable working in environments ranging from walk-in coolers/freezers to hot line conditions near grills, fryers, and ovens.
Tools & Hazards - Daily exposure to sharp knives, hot surfaces, commercial cleaning chemicals, and wet/slippery floors.

WOODBERRY FOREST SCHOOL IS AN EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER

Salary Range: $18-20 The School may consider higher salaries for exceptional, experienced candidates.