Prep Cook

Hireology; Vancouver, Northern (WA, KY); Hybrid; USD 21,000 - 30,000; Full time

Benefits offered by this job

Competitive Pay

Medical Insurance

Dental

Vision

Referral Bonus

Holiday Pay

401K Matching

Employee Assistance Program

Tuition Reimbursement

Room Discounts

Employer Paid Life Insurance

Job summary

AC Hotel Marriott, Vancouver Waterfront is seeking a Prep Cook to join our restaurant team. The Prep Cook will prepare ingredients and basic kitchen components to keep the kitchen organized, stocked, and ready for service.

You will support the chef and line cooks by completing prep accurately, safely, and on schedule while maintaining quality and presentation standards. Strong knife skills and reliability are valued; weekend shifts may be required.

Qualifications

• High School Diploma or GED; 1+ year prep-cook/restaurant experience preferred.
• Basic knife skills and ability to prepare ingredients safely and consistently.
• Ability to follow recipes, prep lists, instructions, and established kitchen standards.
• Working knowledge of safe food handling, sanitation, and cross-contamination prevention.
• Willingness to work on weekends, holidays, and varied schedules.

Responsibilities

• Prepare or direct preparation of food served using established production procedures.
• Wash, peel, cut, measure, portion, and marinate ingredients according to recipes and prep requirements.
• Prepare sauces, dressings, stocks, garnishes, and other basic kitchen components as directed.
• Label, date, cover, and store food safely using established handling and storage procedures.
• Maintain prep lists and par levels, communicate shortages, and help keep ingredients available for service.

Education

High School Diploma or GED

Job description

AC Hotel Marriott, Vancouver Waterfront is currently seeking a Cook (Prep Cook) to join our growing restaurant team!

The Prep Cook is responsible for preparing ingredients and basic kitchen components so the kitchen is organized, stocked, clean, and ready for efficient service. This role supports the chef and line cooks by completing prep accurately, safely, and on schedule while maintaining consistent quality and presentation standards.

Benefits

• Competitive Pay
• Medical Insurance
• Dental
• Vision
• Referral Bonus
• Holiday Pay
• Matching 401K
• Employee Assistant Program
• Investment in Career Growth and Tuition Reimbursement
• Room Discounts
• Employer Paid Life Insurance

Essential Responsibilities

• Prepare or direct preparation of food served using established production procedures
• Wash, peel, cut, measure, portion, and marinate ingredients according to recipes and prep requirements
• Prepare sauces, dressings, stocks, garnishes, and other basic kitchen components as directed
• Label, date, cover, and store food safely using established handling and storage procedures
• Maintain prep lists and par levels, communicate shortages, and help keep ingredients available for service
• Support line cooks and the chef during service by providing prepared ingredients, replenishing supplies, and responding to changing kitchen needs
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
• Prep all food for next shift and for the following day
• Follow recipes, preparation methods, portion standards, and presentation requirements accurately.
• Use ingredients carefully, rotate stock appropriately, and minimize waste while maintaining food quality
• Comply with food-safety, sanitation, personal-hygiene, and kitchen-cleaning procedures at all times
• Assists with receiving and storage of all deliveries
• Work with servers to ensure guest satisfaction and resolve complaints about food service as needed
• Learn menus, recipes, preparation, and presentation
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved
• Perform other task as assigned and determined by the Department Head.

Qualifications

• High School Diploma or GED.At least 1-year experience in prep-cook, kitchen, restaurant, banquets, catering, hotel, or equivalent food-preparation experience is preferred
• Basic knife skills and the ability to prepare ingredients safely and consistently
• Ability to follow recipes, prep lists, instructions, and established kitchen standards
• Working knowledge of safe food handling, storage, sanitation, and cross-contamination prevention
• Reliable, organized, attentive to detail, and committed to completing prep accurately and on time
• Ability to work cooperatively with the chef, line cooks, and other kitchen team members
• Ability to work efficiently and remain composed while priorities change during busy service periods
• Ability to stand for extended periods and lift or move kitchen supplies as reasonably required for the role
• Familiarity with inventory controls, prep-tracking tools, par-level systems, or other kitchen-preparation systems
• Willingness and ability to work on weekends, holidays, early or late shifts, and other varied schedules required to support the hotel restaurant operations

EEO Statement

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.