We are seeking a highly efficient, detail-oriented, and reliable Prep/Short Order Cook to join our culinary team. In this role, you will be responsible for both the essential foundational preparation of ingredients and the rapid execution of menu items during service. Whether you are prepping vegetables and proteins for the day or working the line to deliver orders quickly and accurately, your contribution is critical to our kitchen's productivity and consistency. If you possess a strong work ethic, the ability to manage multiple tasks simultaneously, and a passion for working in a fast-paced environment, this is an outstanding opportunity to showcase your culinary skills and support our daily service excellence.

Key Responsibilities
Foundation Prep: Execute daily prep lists, including washing, chopping, slicing, portioning, and marinating ingredients to ensure the kitchen is fully stocked for service.

Order Execution: Operate short-order stations (e.g., grill, fryer, sauté) to prepare menu items to order, ensuring speed, accuracy, and adherence to standardized recipes.

Station Management: Maintain an organized and efficient workspace during high-volume periods, keeping track of order tickets and managing cooking times to ensure seamless service.

Quality Control: Taste and inspect food for seasoning, temperature, and presentation, ensuring every plate meets our quality standards before it leaves the pass.

Inventory & Storage: Monitor ingredient stock levels, rotate products using FIFO (First-In, First-Out) methods, and notify the head chef of any supply shortages.

Sanitation & Safety: Adhere strictly to food safety regulations (HACCP), including proper temperature logging, cross-contamination prevention, and maintaining a clean, sanitized station.

Team Collaboration: Communicate effectively with other kitchen staff and front-of-house personnel to coordinate the timing of orders and handle special requests or large volume demands.

Requirements & Qualifications
Education: High school diploma or equivalent; formal culinary training or a culinary certificate is a plus.

Experience: 2–4+ years of experience in a professional kitchen, with demonstrated ability to handle both preparation duties and high-pressure line cooking.

Technical Skills:

Strong knife skills and proficiency with commercial kitchen equipment (grills, fryers, food processors).

Deep understanding of food safety, sanitation, and temperature control regulations.

Ability to read and follow complex recipes and order tickets quickly and precisely.

Personal Attributes:

Highly reliable, disciplined, and focused with a sharp eye for detail.

Ability to thrive in a high-pressure, fast-paced environment without sacrificing quality.

Strong team player with a positive attitude and a willingness to assist wherever needed.

Physically capable of standing for long shifts and moving efficiently in a confined kitchen space.

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