We are seeking a detail-oriented, efficient, and highly hygienic Food Preparation Worker to support our culinary team. In this role, you will be responsible for executing the essential preliminary tasks that keep our kitchen running smoothly, including washing, cutting, measuring, and portioning ingredients. You will balance speed and precision to ensure that line cooks and chefs have everything they need ready for service while maintaining strict adherence to food safety and sanitation standards. If you possess a strong passion for food quality, excellent knife skills, and the stamina to thrive in a high-volume, fast-paced kitchen, this is an outstanding opportunity to build a solid foundation in professional culinary arts.

Key Responsibilities
Ingredient Prep & Portioning: Wash, peel, slice, chop, and mince vegetables, fruits, meats, and seafood according to specific recipe requirements and chef directions.

Recipe Assembly Support: Measure and weigh ingredients accurately, mix basic sauces or dressings, and assemble cold dishes such as salads, sandwiches, and appetizers.

Kitchen Logistics & Inventory: Retrieve food items from walk-in coolers and dry storage, monitor inventory freshness, and properly label, date, and rotate stock using the FIFO (First In, First Out) method.

Station Setup & Organization: Ensure prep stations are fully stocked, organized, and set up with all necessary utensils, cutting boards, and containers before each service shift.

Sanitization & Food Safety: Maintain a spotless workspace by continuously cleaning and sanitizing countertops, cutting boards, knives, and kitchen equipment to prevent cross-contamination.

Waste Management: Dispose of kitchen trash, compost food scraps, and clean deep fryers or grease traps, ensuring full compliance with health department codes.

Team Collaboration: Work closely with line cooks, dishwashers, and kitchen managers to ensure kitchen production timelines are met and orders flow seamlessly.

Requirements & Qualifications
Education: High school diploma, GED, or equivalent experience; a current Food Handler Certification (e.g., ServSafe) is strictly required.

Experience: 1–2+ years of experience in food preparation, kitchen assembly, or back-of-house operations in a restaurant, catering, or commercial food service environment.

Technical Skills:

Strong fundamental knife skills and proficiency with standard kitchen equipment (slicers, food processors, blenders, scales).

Comprehensive knowledge of food safety protocols, temperature logs, and basic culinary measurement conversions.

Familiarity with cross-contamination prevention, especially when handling raw proteins and major allergens.

Personal Attributes:

Excellent physical stamina and manual dexterity; capable of standing for long shifts, working in hot/cold environments, and performing repetitive tasks.

Sharp attention to detail, ensuring ingredients are cut to uniform sizes for consistent cooking and presentation.

Highly reliable, proactive, and able to work quickly and calmly under high-pressure, fast-paced kitchen conditions.

A strong team player with effective communication skills to follow complex verbal recipes and commands.

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