Prep Cook

Momotaro | In partnership with Chef Gene Kato & Boka Restaurant Group Momotaro, from Jean Banchet Award of Culinary Excellence winner Chef Gene Kato & Boka Restaurant Group , brings an authentic and refined Japanese dining experience to Nashville. Rooted in tradition yet shaped by modern culinary culture, Momotaro is known for pristine sushi, robata-grilled specialties, and a thoughtfully curated beverage program — all delivered within a striking, high-energy space.

Working closely with the Executive Chef and kitchen leadership team, the Prep Cook is responsible for preparing ingredients and supporting kitchen operations to ensure a smooth and efficient service. This role is essential in maintaining organization, consistency, and quality across all food production.

• Prepare ingredients and components for service according to standardized recipes
• Safely operate and maintain kitchen equipment
• Demonstrate basic cooking techniques and knife skills
• Label, date, and properly store all prepped items following food safety standards
• Maintain cleanliness and organization of workstations and prep areas
• Follow proper food storage procedures, including FIFO and rotation
• Assist with production needs across the kitchen to support service
• Maintain a strong sense of urgency to ensure timely and efficient prep execution
• Accurately follow recipes while adhering to allergy and dietary restrictions
• Complete opening, mid-shift, and closing duties in a timely and thorough manner
• Communicate with kitchen leadership regarding inventory, equipment needs, and safety concerns
• Support teammates with cleaning, organization, and additional prep tasks as needed

• Prior kitchen or food prep experience preferred
• Basic knowledge of cooking techniques and knife skills
• Able to work efficiently in a fast-paced, high-volume environment
• Strong attention to detail and commitment to quality
• Team-oriented with a positive and collaborative mindset
• Open to feedback and committed to continuous improvement
• Maintain all required health and sanitation certifications
• Reliable, punctual, and professional

• Minimum 1 year of experience in a similar role
• Basic understanding of cooking techniques, station maintenance, and food safety standards
• Commitment to quality, consistency, and sanitation
• Food handler’s certification (or ability to obtain)
• A collaborative mindset and pride in representing the restaurant

• Work in a fast-paced, team-oriented kitchen focused on quality and consistency
• Be part of a restaurant that values teamwork, standards, and growth
• Opportunity to develop skills and grow within the organization

Benefits & Perks:   Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, paid sick leave, career mentorship and growth potential, and dining incentives across our 20+ establishments!

Physical Requirements:

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environments