Prep Cook

Aureate Group; Tampa (FL); On-site; USD 24,796 - 26,174; Part time

Benefits offered by this job

Medical, Dental, Vision Insurance

401(k) and Roth 401(k) plans

Job summary

Aureate Group is seeking a dedicated Prep Cook in Tampa, Florida, to support the production team in meal-prep and ready-to-eat items. The ideal candidate will have strong knife skills and a willingness to learn, as the role involves various responsibilities in a fast-paced kitchen environment.

The position offers a competitive hourly rate of $18.00 - $19.00 and includes comprehensive benefits such as medical, dental, and retirement plans.

Qualifications

• Previous experience as a Prep Cook or in a similar role preferred.
• Basic understanding of cooking methods, ingredients, and kitchen equipment.
• Ability to execute tasks quickly and accurately.

Responsibilities

• Prepare ingredients by washing, peeling, and chopping vegetables.
• Assemble meal-prep kits and ready-to-eat items according to specifications.
• Maintain clean and sanitized workstations throughout the shift.

Skills

Strong knife skills

Time management

Team collaboration

Education

High school diploma or equivalent

Food Handler’s Card or ServSafe Certification

Tools

Food processors

Blenders

Slicers

Job description

Position Summary

As a Prep Cook at Totum, you are a cross‑functional member of the production team, supporting the cafe, the deli and hot line, and our meal‑prep‑kit and ready‑to‑eat (RTE) production. Your primary focus is batch prepping various components & ingredient preparation - chopping vegetables, preparing meats, and making sauces - along with portioning, packaging, and labeling prepared foods, while maintaining a clean, sanitary, and organized work environment. Because meal‑kit and RTE volume scales over time, this role is built for flexibility: you'll cross‑train and move between stations as daily demand requires. The ideal candidate has excellent knife skills, a strong understanding of food safety, and thrives in a fast‑paced environment.

Key Responsibilities

• Ingredient Preparation: Wash, peel, chop, and dice vegetables and fruits. Cut, slice, and portion meats, poultry, and seafood according to specific recipes and guidelines.
• Recipe Execution: Prepare basic components of dishes - such as sauces, dressings, marinades, and stocks - for the cafe, deli, and hot line.
• Meal Prep & RTE Production: Assemble, portion, package, label, and date meal‑prep kits and ready‑to‑eat (RTE) items according to recipe specs, batch sheets, and food safety requirements. Production volume scales over time, so cross‑training across all stations is expected.
• Cross‑Functional Support: Flex between the cafe, deli/hot line, and production stations as directed by management to meet daily demand.
• Organization & Stocking: Properly label, date, and store all prepared food items and ingredients in the appropriate walk‑in coolers, freezers, or dry storage areas following FIFO (First In, First Out) principles.
• Station Setup: Ensure the cooking line and various prep stations are fully stocked with the necessary tools and ingredients before the start of each shift.
• Sanitation & Safety: Maintain a clean and sanitized workstation throughout the shift. Wash cutting boards, sanitize surfaces, and safely dispose of waste. Strictly adhere to all local health department and food safety guidelines.
• Equipment Maintenance: Safely operate kitchen equipment (e.g., food processors, slicers, blenders, vacuum sealers) and report any malfunctioning equipment to the kitchen manager.
• Team Collaboration: Assist the front of house and other stations during busy periods or as directed by kitchen management.

Qualifications & Requirements

• Experience: Previous experience as a Prep Cook or in a similar kitchen role is strongly preferred but not required (willing to train the right candidate).
• Knowledge: Basic understanding of cooking methods, ingredients, and kitchen equipment. Familiarity with food health and safety regulations. Exposure to packaged or RTE food production is a plus.
• Skills: Strong knife skills, the ability to execute tasks quickly and accurately, and a willingness to cross‑train across stations.
• Attributes: Excellent time‑management skills, strong attention to detail, flexibility, and the ability to work well within a team.
• Certification: Food Handler’s Card or ServSafe Certification (or willingness to obtain one upon hire).
• High school diploma or equivalent.

Physical Demands

• Ability to stand and walk for extended periods (often 8+ hours per shift).
• Ability to comfortably lift, carry, and move items weighing up to 50 lbs (e.g., bags of flour, cases of produce).
• Comfortable working in a busy, hot, and noisy kitchen environment.
• Ability to perform repetitive movements, including chopping, slicing, and bending.

Benefits

• Medical, Dental, Vision, Life Insurance/AD&D, Short‑Term Disability, and Long‑Term Disability coverage available through employee and employer contributions.
• 401(k) and Roth 401(k) retirement plans with company participation (if applicable).
• Additional voluntary benefits available.

Compensation

• Hourly Rate: $18.00 - $19.00