Prep Cook

Louisiana Restaurant Group; Madisonville (LA); On-site; USD 19,286 - 30,307; Full time

Job summary

Tchefuncte’s sits along the scenic Tchefuncte River, celebrating Southern cuisine with seasonal highlights and locally sourced ingredients from the Northshore. Guests enjoy a refined dining experience with river views.

We are seeking a detail‑oriented Prep Cook to join our culinary team. You will work with Culinary Leadership on precise knife work, component prep, and station setup, ensuring quality, freshness, and presentation in a high‑end kitchen.

Qualifications

• 1–2+ years of culinary or prep cook experience in high-volume or fine-dining settings.
• Proficiency with knife techniques and food-handling standards.
• Strong pride in precision, cleanliness, and presentation.

Responsibilities

• Wash, peel, chop, slice, and trim ingredients with precise knife techniques.
• Prepare stocks, sauces, dressings, and garnishes per recipes.
• Execute butcher prep and portioning according to standards.
• Follow production sheets and prep lists to support service.
• Maintain food safety and sanitation per ServSafe guidelines.
• Label, rotate, and store items to preserve quality.
• Keep prep stations and storage areas clean and organized.

Skills

Knife skills

Food safety

Attention to detail

Team player

Job description

Experience the charm of Tchefuncte’s, where we proudly overlook the scenic Tchefuncte River that inspires our name, our menu, and our commitment to using fresh local ingredients. Our culinary team celebrates the essence of Southern cuisine through seasonal highlights, gathering the finest components primarily from the Northshore area. Complementing our inventive dishes is a carefully curated selection of international wines. With stunning views of the river, your dining experience will be nothing short of extraordinary.

Position Overview:

Tchefuncte’s is seeking a detail-oriented, passionate Prep Cook to join our culinary team. In our high-end, fine-dining environment, the Prep Cook will play a crucial role in establishing the foundation of every dish we serve. You will work closely with our Culinary Leadership to execute precise knife work, component prep, and station setup, ensuring that every ingredient meets our rigorous standards of quality, freshness, and presentation.

Key Responsibilities:

• Wash, peel, chop, slice, and trim meats, seafood, poultry, produce, and other ingredients using precise knife techniques.
• Prepare complex stocks, sauces, reductions, dressings, and garnishes according to established recipes and spec sheets.
• Execute butcher prep and portioning according to weight and size standards.
• Follow production sheets and daily prep lists efficiently to ensure smooth service execution.
• Maintain strict adherence to local health department codes, food safety, and sanitation guidelines (ServSafe principles).
• Properly label, date, rotate (FIFO), and store all food items to ensure maximum quality and minimize waste.
• Inspect ingredients upon arrival and prep for quality, freshness, and proper temperature.
• Keep prep stations, refrigeration units, walk-ins, and storage areas immaculate, organized, and properly sanitized.
• Assist in receiving, unboxing, and organizing daily deliveries.
• Maintain and care for all kitchen equipment, tools, and cutler
• Maintain clear, professional communication with Executive Chefs, Sous Chefs, and line cooks.
• Assist line cooks with restocking stations during high-volume service if needed.
• Embody a professional, calm, and respectful demeanor in a high-pressure kitchen setting.

Qualifications & Requirements:

• 1–2+ years of culinary or prep cook experience, preferably in a high-volume, scratch-kitchen, upscale, or fine-dining setting.
• High proficiency in knife skills, proper food-handling techniques, and familiarity with standard commercial kitchen equipment.
• Great pride in precision, consistency, cleanliness, and presentation.
• Ability to stand and walk for extended periods (8+ hours).
• Comfort working in varied kitchen temperatures (warm line area, cold walk-ins).
• Flexible schedule including evenings, weekends, and holidays as required by operations.