Daytime Prep Cook: From-Scratch Kitchen, 8am-3pm, 4-5 Shifts/Week

H.m.-Management; Greilickville (MI); On-site; USD 25,000 - 32,000; Full time

Job summary

Harrington's by the Bay in Traverse City, MI, is seeking an experienced part- or full-time Prep Cook to support our kitchen team about 4-5 days per week. This daytime role runs roughly 8:00 AM to 3:00 PM and involves preparing ingredients, proteins, soups, sauces, dressings, and other components our line cooks rely on for service.

We value solid kitchen fundamentals, independence, organization, and pride in making food from scratch. Training will cover Harrington's recipes, menu, and systems.

Qualifications

• Previous prep cook or professional kitchen experience.
• Protein breakdown experience.
• Experience preparing soups, sauces, and dressings from scratch.
• Strong knife skills and knowledge of basic food preparation techniques.
• Ability to follow recipes accurately and consistently.
• Good organization and time-management skills.
• Ability to work independently and complete a prep list efficiently.
• Dependability and a team-focused attitude.

Responsibilities

• Break down, portion, trim, and prepare proteins for service.
• Prepare house-made soups, sauces, dressings, and other components.
• Wash, cut, portion, and prepare vegetables and other ingredients.
• Follow recipes and portion standards to maintain consistency and quality.
• Label, date, rotate, and properly store prepared foods.
• Monitor prep levels and communicate kitchen needs.
• Maintain a clean, organized prep area.
• Follow food safety, sanitation, and safe knife-handling practices.
• Work closely with the kitchen team to ensure stations are prepared for service.

Skills

Prep cook experience

Protein breakdown

Soups & sauces

Knife skills

Follow recipes

Time management

Independent worker

Team player

Job description

Harrington's by the Bay in Traverse City, MI, is seeking an experienced part- or full-time Prep Cook to support our kitchen team about 4-5 days per week. This daytime role runs roughly 8:00 AM to 3:00 PM and involves preparing ingredients, proteins, soups, sauces, dressings, and other components our line cooks rely on for service.

We value solid kitchen fundamentals, independence, organization, and pride in making food from scratch. Training will cover Harrington's recipes, menu, and systems.