Prep Cook

Bayou Kitchen; Gates Mills (OH); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Health, dental, and vision benefits

Paid time off

Shift meals and employee dining discou

Training and a clear path to advance

Supportive team culture

Job summary

Bayou Kitchen is seeking a Prep Cook in Ohio to prepare ingredients and components for daily service according to standardized recipes and safety standards. You will keep the line stocked, assist line cooks, and help with closing duties, with availability for early mornings and weekends.

We offer competitive hourly pay plus benefits, shift meals, and a clear path to advancement within a supportive team. Prior kitchen experience is preferred, but motivated entry-level candidates are welcome.

Qualifications

• 6 months to 1 year of kitchen experience preferred; entry-level candidates welcome.
• Basic knife skills and familiarity with kitchen equipment.
• Ability to read and follow recipes, prep lists, and labeling systems.
• Understanding of food safety and sanitation practices.
• Food Handler certification (or ability to obtain within 30 days of hire).
• Reliable, punctual, and able to work in a fast-paced team.
• Clear communication and willingness to learn.

Responsibilities

• Wash, peel, cut, and portion ingredients to recipe specs.
• Prepare sauces, dressings, stocks, and marinades using recipes.
• Follow prep lists and par levels set by kitchen leadership.
• Label, date, and rotate products using FIFO.
• Receive, check, and store deliveries; report shortages.
• Maintain safe temperatures and log temperature records.
• Keep stations, coolers, and equipment clean and organized.
• Support line cooks during service and assist with closing duties.
• Minimize waste and report low inventory.
• Follow health, safety standards and company policies.

Skills

Basic knife skills

Team player

Ability to read recipes

Strong work ethic

Education

Food Handler certification

Tools

Kitchen equipment

Job description

The Prep Cook prepares ingredients and components for daily service according to standardized recipes, portioning guides, and food safety standards. This role keeps the line stocked and ready, so the kitchen can deliver every plate on time and to spec.

Key Responsibilities

• Wash, peel, cut, and portion vegetables, fruits, proteins, and other ingredients to recipe specifications
• Prepare sauces, dressings, stocks, marinades, and other components using standardized recipes
• Follow daily prep lists and par levels set by the Sous Chef or Kitchen Manager
• Label, date, and rotate all products using FIFO (first in, first out)
• Receive, check, and properly store deliveries; report shortages or quality issues
• Maintain safe food temperatures and complete temperature logs as required
• Keep workstations, coolers, walk-ins, and equipment clean, sanitized, and organized
• Support line cooks during service and assist with dishwashing or closing duties as needed
• Minimize waste and report low inventory to kitchen leadership
• Follow all health department, food safety, and company safety standards

Qualifications

• 6 months to 1 year of kitchen experience preferred; motivated entry-level candidates are welcome
• Basic knife skills and familiarity with kitchen equipment
• Ability to read and follow recipes, prep lists, and labeling systems
• Understanding of food safety and sanitation practices
• Food Handler certification (or ability to obtain within 30 days of hire)
• Reliable, punctual, and able to work well in a fast-paced team environment
• Clear communication and willingness to take direction and learn

Physical Requirements & Schedule

• Stand and walk for extended periods (8+ hours)
• Lift and carry up to 50 lbs
• Bend, reach, and perform repetitive motions
• Work in hot, cold, and wet environments, including walk-in coolers and freezers
• Availability for early mornings, weekends, and holidays as scheduled

What We Offer

• Competitive hourly pay
• [Health, dental, and vision benefits for eligible employees]
• [Paid time off]
• Shift meals and employee dining discounts
• Training and a clear path to advancement (Line Cook, Lead Cook, Sous Chef)
• A supportive, respectful team culture