Prep Cook

Nuri Steakhouse; Dallas (TX); On-site; USD 19,000 - 28,000; Full time

Job summary

Restaurant K is seeking a Prep Cook to support the kitchen team in delivering exceptional dining experiences in a fine dining setting. You will prep meats, seafood, vegetables, sauces, and desserts according to standardized recipes, ensuring accuracy, portion control, and high quality at all times.

Under the supervision of Executive and Sous Chefs, you will help maintain cleanliness, sanitation, and safety while working in a fast-paced environment that values culture, hospitality, and teamwork.

Qualifications

• Must be at least 18 years old.
• Valid Food Handler’s certification before starting work.
• Minimum of 2 years’ experience in kitchen prep and cooking in fine dining or upscale casual environments.

Responsibilities

• Review the Daily Prep List at the beginning of each shift to determine tasks.
• Prepare a variety of food items including meats, vegetables, fruits, sauces, and desserts following recipes and portion sizes.
• Measure, weigh, and portion ingredients accurately.
• Use kitchen equipment safely and efficiently.
• Wash, prep, and cut ingredients for cooking or service.
• Finish soups and sauces as directed; maintain cleanliness and sanitation.
• Assist line cooks and kitchen staff during busy periods.
• Receive, organize, and store supplies; report issues to supervisors.

Skills

Basic cooking techniques

Recipe following

Communication

Fast-paced environment

Attention to detail

Time management

Hospitality mindset

Cultural diversity appreciation

Education

Food Handler’s certification

Tools

Ovens, grills, fryers, sauté burners, broilers

Job description

At Restaurant K, we’re building something bigger than just great meals. We’re building great brands.

Restaurant K was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts — from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ — Restaurant K is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking a distinguished General Manager to uphold and enhance our commitment to excellence.

This role is pivotal in delivering an exceptional fine dining experience. The Prep Cook supports the success of our kitchen by efficiently preparing a wide range of ingredients and food items according to the Daily Prep List. This includes meats, seafood, poultry, vegetables, sauces, stocks, and baked goods. Working under the direction of the Executive Chef and Sous Chef, the Prep Cook ensures ingredients are properly prepped, portioned, and ready for service, maintaining high standards of quality, cleanliness, and consistency in every task.

Supervisory Responsibilities:

• None.

Essential Functions / Major Responsibilities:

• Review the Daily Prep List at the beginning of each shift to determine assigned tasks.
• Prepare a variety of food items including meats, vegetables, fruits, sauces, and desserts following standardized recipes and portion sizes.
• Measure, weigh, and portion ingredients accurately to ensure consistency and quality.
• Use kitchen equipment such as ovens, grills, fryers, sauté burners, and broilers safely and efficiently.
• Wash, peel, chop, and cut ingredients to prepare them for cooking or service.
• Stir, strain, and finish soups, sauces, and other prepared items as directed.
• Store food properly in designated containers and areas to prevent spoilage and contamination.

• Monitor and record food and storage temperatures to ensure food safety compliance.
• Follow all sanitation and hygiene standards by cleaning and sanitizing workstations, equipment, and tools regularly.

• Assist line cooks and kitchen staff by providing prepped items and support during busy service periods.

• Receive, organize, and store food supplies, equipment, and utensils in appropriate storage areas.
• Dispose of kitchen waste properly and clean garbage containers regularly.
• Report low stock, equipment issues, or safety hazards to supervisors promptly.
• Complete opening and closing duties, including checklists and general kitchen upkeep.
• Attend team meetings and actively contribute to kitchen operations and improvements.
• Collaborate with team members to ensure a smooth and efficient kitchen operation.
• Strictly adhere to all food, beverage, and alcohol regulations in accordance with company policies.

• Foster a guest-focused environment, delivering a consistently outstanding hospitality experience.

Required Skill / Abilities / Competencies:

• Strong understanding of basic cooking techniques, kitchen equipment, and food safety procedures.

• Ability to follow recipes and portion guidelines accurately and consistently.
• Ability to communicate effectively with management and staff.
• Ability to work efficiently in a fast-paced and demanding environment.
• Strong attention to detail and commitment to maintaining cleanliness standards.
• Strong organizational and time management skills.
• A passion for hospitality and a desire to inspire guests to embrace diverse cultures and cuisines.
• Promote and uphold the culture, values, and mission of Restaurant K ensuring alignment with company standards.
• To inspire people to embrace different cultures of the world.

Education and Experience:

• Must be at least eighteen (18) years of age.
• Possess a current Food Handler’s certification before starting work.
• Minimum of two (2) years’ experience in kitchen prep and cooking in a fine dining or upscale casual environment.

• Experience cleaning and maintaining a commercial kitchen is a plus.

Work Environment:

• Working during evenings, weekends, and holidays to accommodate peak dining hours.
• Occasional exposure to loud noise levels and varying temperatures, particularly when moving between the dining area and kitchen.
• Fast-paced environment requiring quick movements and efficiency in tight, confined workspaces.

• Handling and transporting dishware, glassware, and kitchen equipment in wet and sometimes slippery conditions.

• Collaborating with a diverse team of front-of-house and back-of-house staff in a structured yet flexible atmosphere.

Physical Requirements:

• Must be able top stand for periods of up to eight (8) hours.
• Must have the stamina to work a minimum of forty (40) hours per week.
• Must have the strength and endurance to handle repetitive motions, such as leaning over and bending, and be capable of lifting objects weighing up to fifty (50) pounds. Required to use assistance when available i.e. hand trucks, ramps, or another team member.
• May require exposure to cold storage areas and frequent movement throughout the restaurant.