Catering Prep Cook Full Time

LOW COUNTRY QUISINE BY JOLIE RAMIZE; Addison (TX); On-site; USD 22,000 - 31,000; Full time

Job summary

Low Country Quisine in Addison, TX is seeking an experienced Catering Prep Cook to join a high-volume culinary team. You will read recipes, scale production, and prepare ingredients with accuracy and efficiency from daily lists.

The role requires professional kitchen experience and knowledge of culinary terms, measurements, and safe food handling to maintain standards in a busy catering environment.

Qualifications

• Previous professional kitchen experience is required.
• Catering, hotel, banquet, restaurant, country club or high-volume food-production experience is strongly preferred.
• Knowledge of kitchen measurements, culinary terminology, food safety and basic cooking techniques.

Responsibilities

• Read and accurately execute established recipes.
• Scale recipes up or down based on production quantities and guest counts.
• Accurately weigh, measure and portion ingredients.
• Perform professional knife work and ingredient preparation.
• Prepare dressings, marinades, compound butters and basic sauces.
• Prep proteins according to recipe specifications.
• Prepare hors d’oeuvres and catering menu components.
• Create professional fruit, cheese, charcuterie and crudité displays.
• Assist with cold food production and event preparation.
• Follow portioning, presentation and plating standards.
• Properly label, cool, store and rotate food.
• Maintain an organized, sanitary workstation.
• Work efficiently from daily production lists with limited supervision.

Skills

Professional kitchen experience

Job description

Starting Pay: $19.00/hour | Full-Time | Approximately 32–40 hours/week

Low Country Quisine is seeking an experienced Catering Prep Cook to join our growing culinary team. This position is ideal for someone with professional kitchen experience who is comfortable working from recipes and production lists and understands the standards required in a high-volume catering kitchen.

Responsibilities

• Read and accurately execute established recipes.
• Scale recipes up or down based on production quantities and guest counts.
• Accurately weigh, measure and portion ingredients.
• Perform professional knife work and ingredient preparation.
• Prepare dressings, marinades, compound butters and basic sauces.
• Prep proteins according to recipe specifications.
• Prepare hors d’oeuvres and catering menu components.
• Create professional fruit, cheese, charcuterie and crudité displays.
• Assist with cold food production and event preparation.
• Follow portioning, presentation and plating standards.
• Properly label, cool, store and rotate food.
• Maintain an organized, sanitary workstation.
• Work efficiently from daily production lists with limited supervision.

Qualifications

Previous professional kitchen experience is required. Catering, hotel, banquet, restaurant, country club or high-volume food-production experience is strongly preferred. Candidates must have a working knowledge of kitchen measurements, culinary terminology, food safety and basic cooking techniques.

This is not an entry-level food assembly position. Candidates should be comfortable receiving a recipe and production assignment and independently completing the work to specification.