Prep Cook - Raleigh

Prep Cook ( Cardinal Gibbons )

Role Overview
The Prep Cook keeps the kitchen stocked and production moving. They support the Lead Cook with mise en place, handle labeling and staging of finished product, and help pack orders for delivery. This is a hands-on, fast-paced role in a commercial kitchen environment where anticipation, accuracy, and consistency are the standard.

Who You Report To
Your Kitchen Manager, with day-to-day direction coming from the Lead Cook during production.

Core Responsibilities

Kitchen Prep Support

• Handle mise en place for the Lead Cook — washing, chopping, weighing, and portioning ingredients in the order they are needed
• Keep the Lead Cook's station clear between production runs so they always have a clean surface to work on
• Anticipate what is needed next and have it ready — the Lead Cook should never have to stop production for something you should have already done

Labeling & Staging

• Label every item the moment it is filled or packed — item name, date, quantity, and use-by date, no exceptions
• Stage items by order, route, or pickup as directed by the Kitchen Manager
• Record quantities staged on the production sheet and notify the Kitchen Manager when staging is complete

Packing & Delivery Support

• Pack orders for delivery per the Kitchen Manager's production and route schedule — correct quantities, correctly labeled, staged in the right order
• Load and transport product safely and on time when delivery is part of your role, maintaining temperature standards throughout
• Confirm handoff with the receiving contact and flag any discrepancies immediately to the Kitchen Manager
• Reliable transportation and a valid driver's license required for roles that include delivery

Cleaning & Kitchen Support

• Clean as you go — clear the Lead Cook's station, wipe down surfaces, and wash and sanitize equipment between tasks
• Participate fully in end-of-shift kitchen breakdown — this is a team effort
• Clock out on BambooHR on location at your actual end time

Day at a Glance

• Opening — Set up your prep station, pull ingredients as directed by the Lead Cook, and begin mise en place before production starts.
• Production — Execute prep tasks in the order the Lead Cook needs them. Label everything as it is packed or staged. If your role includes delivery, pack and load orders before your route window.
• Closing — Clean your area, rotate remaining stock, and assist with full kitchen breakdown.

What Success Looks Like

• The Lead Cook never has to stop production to do something you should have already handled
• Every item leaving the kitchen is labeled correctly, every time
• Deliveries go out on time, at temperature, and with zero packing errors
• Your section of the kitchen is clean and organized from open to close

What We're Looking For

• Experience in a kitchen or food production environment — you know how to move with urgency and purpose
• Strong attention to detail — labeling, staging, and portioning accuracy are non-negotiable
• Reliable and self-directed — you don't wait to be told what needs doing; you see it and handle it
• A team player who takes ownership of their station and shows up for the people around them
• Comfortable on the road if delivery is part of your role — reliable transportation and a valid driver's license required
• Food handler's certification or willingness to obtain within 30 days of hire

What We Offer

• Competitive hourly pay
• A high-growth, mission-driven company where your work directly impacts what kids eat every day
• A team that values accountability, transparency, and operators who take pride in their craft
• Real opportunity to grow within TYC as we expand into new markets
• Working Hours 9am–3pm (30 hours a week)