Prep Cook

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at

Job Details

Position: Prep Cook

Location: Boston, MA

Schedule: Monday- Friday, 7:00 am - 3:00 pm

Hours: Full Time

Hourly Rate: $22.00-$24.00/hr

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off: Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Various Employee Perks and Rewards

Job Summary

The Prep Cook reports to the Executive Chef and is responsible for preparing and serving breakfast, lunch and/or catered events. Assists the Executive Chef with daily tasks and preparation of meals.

Essential Functions

• Monitor sanitation practices to ensure that employees follow st
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas toensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers,grills, roasters and other equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,rotating stock and following food company labeling & dating procedures.
• Monitor, cook and prepare foods to determine if they have been cooked sufficiently, using methods suchas tasting, smelling, or utilization of food thermometers.
• Responsible for preparation of stations, as directed, according to company guidelines.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Season, weigh, measure, and mix ingredients according to recipes with guidance from supervisor, usingvarious kitchen utensils and equipment.
• Wash, peel, cut, and seed fruits and vegetables to prepare for consumption.
• Carve, trim and prepare meats and seafood for hot or cold service.
• May bake breads, rolls, cakes, and pastries.
• May wash pots, pans, dishes, utensils, or other cooking equipment.
• Compile and maintain records of food usage.
• May assist with inventory.
• Follow food specification amounts provided by supervisor. Assist in forecasting of preparation needs.
• Prepare and serve food to customers in a timely manner.
• May assist in supporting culinary staff at numerous stations as directed.
• Communicate with supervisor regarding kitchen equipment/supply needs.
• Adhere to and promote company standards for safety, proper food handling practices, sanitation, uniformguidelines, and productivity.
• Provide excellent customer service to include being attentive, approachable, greeting and thankingcustomers.
• May perform other duties and responsibilities as assigned.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time.