Prep Cook

Synergy; West Chester (Chester County); On-site; USD 21,000 - 28,000; Full time

Job summary

Synergy is seeking a dedicated Cook to keep the kitchen running through the morning and midday. You will handle prep, batch cooking to recipe, support lunch service, receive morning deliveries, and ensure stations and dining areas are stocked and clean under the Kitchen Manager.

Ideal candidates will have at least 1 year of commercial kitchen experience, a food handler certificate within 30 days of hire, and the ability to follow recipes, prep lists, and food-safety rules while starting at 7:00

Qualifications

• At least 1 year of commercial kitchen experience.
• Food handler certificate within 30 days of hire.
• Able to follow recipes, prep lists, and food-safety rules.
• Able to count accurately and read an invoice.
• Reliable for a 7:00 a.m. start.

Responsibilities

• Prep and batch-cook to recipe and support lunch service.
• Receive and check morning deliveries against invoices.
• Keep napkin dispensers, cereal, condiments stocked; maintain coffee machine.
• Record temperatures and maintain sanitation logs; ensure health code compliance.
• Perform other kitchen tasks as assigned.

Skills

Kitchen experience

Reliability

Invoice reading

Job description

Position Summary

The Cook keeps the kitchen running through the morning and midday: prep and batch cooking to recipe, lunch service support, receiving the morning deliveries, and keeping the dining area and stations stocked and clean. This role works directly with the Kitchen Manager as a core, long-term member of a small team.

Key Responsibilities

Prep and Production

• Complete the daily prep list from the Kitchen Manager: wash, cut, portion, and batch-cook to recipe.
• Support lunch service: set up, cook, hold food at safe temperatures, and break down.
• Label, date, and rotate all product (first in, first out), and keep the walk-in and dry storage organized.
• Record cooling and holding temperatures on the food-safety logs.

Receiving

• Check each morning delivery (broadline, produce, and bread) against its invoice for count, temperature, and quality.
• Note shorts, damaged items, and substitutions on the invoice and report them the same day.
• Put product away promptly: cold items first, first in, first out.
• Turn in every invoice to the Kitchen Manager the day it arrives.

Dining Area and Stations

• Keep napkin dispensers, cereal, and condiments stocked.
• Clean, fill, and maintain the coffee machine.
• Restock concessions.

Sanitation

• Complete the daily and weekly cleaning schedule.
• Run dish as needed.
• Keep the kitchen, equipment, and storage areas up to health code.

Other

• Perform other kitchen tasks as assigned.

Requirements

• At least 1 year of commercial, institutional, or high-volume kitchen experience.
• Food handler certificate within 30 days of hire.
• Able to follow recipes, prep lists, and food-safety rules.
• Able to count accurately and read an invoice.
• Reliable for a 7:00 a.m. start.

Physical Requirements

• Stand and walk for a full shift.
• Lift up to 50 lbs.
• Work in heat, wet conditions, and cold storage areas.

Preferred Qualifications

• Institutional kitchen experience.
• Food handler certificate at time of hire.
• Receiving experience.