Prep Cook

Job Description

Job Description

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

Scratch cooking at scale begins before anything hits the heat. It begins with vegetables that are washed, peeled, and cut correctly. With ingredients that are measured accurately and ready on time. With a workstation that is organized and a kitchen that can move without stopping to find what it needs. The Prep Cook is responsible for that foundation — and without it, production does not happen.

Reporting to the Chef de Cuisine, the Prep Cook supports HTM's high-volume meal production through ingredient preparation, portioning, basic cooking tasks, inventory monitoring, equipment operation, and workstation maintenance. Recipes are followed precisely. Ingredients are stored and labeled properly. Food safety standards are non-negotiable.

This is an entry-level production role, but entry does not mean low-stakes. Every vegetable improperly cut, every ingredient mismeasured, every station left disorganized creates a ripple that affects everything downstream — including the meals served to people experiencing homelessness. Showing up with skill, consistency, and a genuine commitment to the work is what this role requires every day.

Responsibilities

Ingredient Preparation & Production

• Wash, peel, and chop vegetables, fruits, and other food items to recipe specifications

• Measure and portion ingredients accurately according to established recipes

• Assist with cooking food according to menus, special dietary or nutritional restrictions, and required portion sizes

• Apportion and serve food to residents, employees, or patrons as directed

• Follow recipes and production guidelines to maintain consistency in food quality and presentation

• Monitor the quality of ingredients and finished dishes; report any issues to the supervisor promptly

Equipment Operation & Maintenance

• Operate kitchen equipment including scales, ovens, steam kettles, braising pans, flat tops, steamers, slicers, food processors, and stovetops safely and efficiently

• Maintain kitchen tools and utensils to ensure they are clean and in good working condition

• Inspect all equipment and kitchen appliances regularly; report any malfunctions or safety concerns to the supervisor

Workspace Organization & Sanitation

• Maintain a clean and sanitary workstation throughout the entire shift

• Organize and clean all kitchen areas including dry storage, refrigeration, and freezer storage

• Follow all food safety, hygiene, and sanitation standards at all times

• Assist with post-service cleanup including dishwashing as needed

Inventory Support

• Monitor inventory levels and notify the supervisor when supplies are running low

• Restock ingredient bins and assist with putting away daily deliveries

Team Support & Cross-Functional Assistance

• Support chefs and kitchen staff with cooking tasks to ensure timely and smooth meal preparation

• Assist the bakery team and dish team as needed

• Work with volunteers and workers who support meal preparation and service

• Assist with staff meals and special events as needed

• Adapt to changes in menu or kitchen priorities as directed

• Perform other duties as assigned

Requirements

• Must pass pre-employment background check

• Must pass pre-employment and ongoing drug and alcohol screenings

• Must provide proof of legal authorization to work in the United States

• Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards

• Food Handler Certification required or must be obtained upon hire

• Ability to read and follow recipes accurately

• Ability to take direction from the Chef de Cuisine and Executive Chef

• Ability to stand for extended periods throughout the full duration of the shift

• Ability to carry, lift, push, and pull up to 50 lbs.

• Ability to bend, stoop, squat, kneel, twist, and reach overhead regularly

• Ability to perform repetitive hand and wrist motions throughout the shift

• Ability to work weekends and holidays as required

• Full-Time | Non-Exempt classification 

Qualifications

• Minimum two years of culinary experience in a professional kitchen

• High-volume production experience preferred