Prep Cook

Nami Nori Atlantic Park; Virginia Beach (VA); On-site; USD 34,000 - 42,000; Full time

Job summary

Nami Nori Atlantic Park is seeking a Prep Chef to support the kitchen in the preparation and presentation of all dishes, following company recipes and quality standards. This role requires strong attention to detail and a teamwork mindset.

Responsibilities include reviewing and prioritizing the daily prep list, preparing ingredients, maintaining inventories, ensuring proper labeling, storage and sanitation, and assisting with training new team members while upholding food safety and

Qualifications

• Great interpersonal skills.
• Understanding of hygiene and food safety rules.
• Physical ability to carry heavy trays and stand long hours.
• Multi-tasking abilities.
• Ability to remain calm and professional in a fast-paced environment.

Responsibilities

• Review and prioritize the daily prep list based on needs from the Chef on Duty.
• Prepare ingredients and menu items according to recipes and standards.
• Maintain prep inventories and produce items per pars and production needs.
• Audit prep production and communicate shortages or waste.
• Verify quality and freshness of ingredients before production and storage.
• Label, date, rotate, and store products per standards.
• Maintain clean, organized prep stations, walk-ins, and storage areas.
• Restock and reset prep areas between shifts.
• Assist with receiving deliveries and proper storage.
• Use and maintain kitchen equipment; report issues promptly.
• Support training of new team members with professionalism and food safety.
• Identify opportunities to improve quality, efficiency, and food cost.

Skills

Interpersonal skills

Food safety knowledge

Physical stamina

Multi-tasking

Team player

Job description

Description

POSITION SUMMARY

The prep chef is responsible for providing culinary support to the kitchen in the preparation and presentation

of all dishes.

RESPONSIBILITIES

• Review and prioritize the daily prep list based on business needs and direction from the Chef on Duty.
• Prepare ingredients and menu items according to company recipes, yield guides, and quality standards.
• Maintain accurate prep inventories and produce items according to established pars and production needs.
• Audit prep production against established pars and communicate recurring shortages, overproduction, waste, or opportunities for par adjustments.
• Verify the quality and freshness of ingredients and prepared products before production and storage.
• Ensure all products are properly labeled, dated, rotated, and stored according to company and Department of Health standards.
• Maintain clean, organized, and service ready prep stations, walk-ins, and storage areas.
• Restock and reset prep areas to support a smooth transition between shifts.
• Assist with receiving deliveries and properly storing products.
• Properly use, clean, and maintain kitchen equipment, reporting any maintenance or safety concerns immediately.
• Support the training of new team members while demonstrating professionalism, food safety, attention to detail, and ownership of assigned responsibilities.
• Continuously identify opportunities to improve quality, efficiency, organization, and food cost while performing all other duties as assigned by the Management Team.

ESSENTIAL FUNCTIONS

• The ability to comprehend and follow written and verbal direction
• The ability to understand basic math
• The ability to work independently or as part of a team
• The ability to lift at least 30 pounds on a regular basis
• The ability to bend, stoop, stand and perform extensive for 6-10 hours a day
• Adaptable in fast-paced and challenging work environment
• Organized approach to projects
• Able to take and give direction
• Able to approach their work with a sense of ownership and work with a sense of urgency
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook
• Strict adherence to posted schedule and clock in/out at times
• Communicate information effectively and efficiently
• Attend mandatory meetings
• Adhere to all HR policies and guidelines
• Perform all other related and compatible duties as assigned by the Management Team

Requirements

REQUIREMENTS

• Great interpersonal skills
• Understanding of hygiene and food safety rules
• Physical ability and stamina to carry heavy trays and stand for long hours
• Multi-tasking abilities
• Ability to remain calm and professional in a fast-paced work environment