Banquet Prep Cook: High-Volume Mornings, Part-Time

My Healthy Penguin; Rancho Cucamonga (CA); On-site; USD 21,000 - 28,000; Part time

Job summary

My Healthy Penguin is hiring for a part-time kitchen role in a fast-paced banquet setting. You will prep, portion, and cook under the Head Chef, with a focus on high-volume meal production and strict sanitation. This is four days a week with early morning shifts.

You will handle vegetables, proteins, carbs, sauces, and garnishes, and may drive to client sites for meal delivery. A valid food handler card and driver’s license are required; ability to lift heavy loads is essential.

Qualifications

• Part-time role with four days per week, mornings.
• Experience in high-volume meal prep or willingness to learn.
• Must be able to lift up to 50 lbs and operate standard kitchen equipment.

Responsibilities

• Assist in prepping, portioning, and cooking under Head Chef supervision.
• Execute prep flow and day-to-day cooking in high-volume environment.
• Maintain proper food handling and sanitation practices.
• Assist in preparing vegetables, proteins, carbs, sauces, and garnishes.
• Drive and deliver: operate company vehicle to deliver meals to client sites on time.
• Set up on-site catering displays per SOPs, maintain presentation, interact with clients.
• Ensure safety and sanitation of all kitchen facilities and equipment.
• Perform all duties of cooks, including storage, seasoning, prep, washing dishes, and operating kettles, pots, pans, grills, ovens.
• Communicate with prep team to coordinate recipes and planned dishes.
• Push/pull 50 lbs and carry up to 50 lbs as needed.
• Participate in shared kitchen cleaning duties like dishwashing, floors and trash.

Skills

Reliable

Take Initiative

Growth mindset

Positive attitude

Take responsibility

Knife Skills

Effective communicator

Team orientated

Physical stamina

Tools

Commercial kitchen equipment

Job description

My Healthy Penguin is hiring for a part-time kitchen role in a fast-paced banquet setting. You will prep, portion, and cook under the Head Chef, with a focus on high-volume meal production and strict sanitation. This is four days a week with early morning shifts.

You will handle vegetables, proteins, carbs, sauces, and garnishes, and may drive to client sites for meal delivery. A valid food handler card and driver’s license are required; ability to lift heavy loads is essential.