Prep Cook (Cook III)

OTH HOTEL CLARK PAYROLL LLC; Los Angeles (CA); On-site; USD 25,000 - 39,000; Full time

Job summary

Hotel Clark is seeking a Cook III to join its entry-level prep team in Los Angeles. You will support daily kitchen operations by preparing ingredients, assisting with basic food production, and keeping work areas clean and organized according to recipes, portioning standards, and food safety procedures.

Under culinary leadership, you will practice proper knife handling, sanitation, and collaboration with cooks and stewards to ensure timely service.

Qualifications

• High school diploma or equivalent preferred; culinary training or related experience is a plus.
• Entry-level candidates with strong interest in culinary operations may be considered.
• Ability to follow recipes, prep lists, portioning standards, and verbal instructions.
• California Food Handler Card required within 30 days of hire.

Responsibilities

• Wash, peel, cut, chop, slice, measure, and portion ingredients according to recipes, prep lists, and production needs.
• Assist with basic food preparation for restaurant, banquet, and team member dining service areas.
• Follow standardized recipes, portioning guidelines, and presentation standards as directed.
• Prepare and organize ingredients for cooks and culinary leaders to support timely service.
• Assist with station setup, stocking, and breakdown before, during, and after service periods.
• Maintain cleanliness and sanitation of prep areas, workstations, equipment, utensils, and kitchen areas.

Skills

Basic kitchen skills

Knife handling

Food safety

Teamwork

Communication

Education

High school diploma or equivalent

Tools

Knives & kitchen tools

Job description

Job OverviewThe Cook III is an entry-level prep cook role that supports daily kitchen operations by preparing ingredients, assisting with basic food production, and keeping work areas clean, organized, and ready for service. This position is ideal for someone beginning their culinary career and eager to learn in a hotel kitchen environment while following recipes, portioning standards, food safety procedures, and direction from culinary leadership. Working under the guidance of culinary leaders, the Cook III helps maintain an efficient, safe, and team-focused kitchen environment.Job ResponsibilitiesFood Preparation & Production SupportWash, peel, cut, chop, slice, measure, and portion ingredients according to recipes, prep lists, and production needs.Assist with basic food preparation for restaurant, banquet, and team member dining service areas.Follow standardized recipes, portioning guidelines, and presentation standards as directed.Prepare and organize ingredients for cooks and culinary leaders to support timely service.Assist with station setup, stocking, and breakdown before, during, and after service periods.Food Quality, Storage & Inventory ControlFollow proper food handling, storage, labeling, and rotation procedures, including FIFO standards.Help maintain organized refrigeration, freezer, dry storage, and prep areas.Monitor product quality and communicate concerns regarding freshness, quantity, or shortages to culinary leadership.Assist with minimizing food waste by following prep lists, portioning standards, and storage guidelines.Support basic inventory organization and product restocking as directed.Sanitation, Safety & Equipment ManagementMaintain cleanliness and sanitation of prep areas, workstations, equipment, utensils, and kitchen areas.Follow all food safety, health, sanitation, and hotel safety standards.Safely operate basic kitchen tools and equipment, including knives, slicers, mixers, and food preparation equipment as trained.Report equipment concerns, maintenance needs, spills, or safety hazards promptly.Partner with stewarding and culinary team members to maintain clean and organized work areas.Operational Support & CommunicationWork collaboratively with cooks, culinary leaders, stewarding, and food and beverage team members to support smooth kitchen operations.Communicate prep needs, product shortages, and task updates clearly to supervisors and team members.Follow daily prep lists, verbal instructions, and production timelines.Maintain professionalism, reliability, and a positive team-focused approach in a fast-paced kitchen environment.Assist with additional kitchen duties as assigned to support business needs.Education: High school diploma or equivalent preferred; culinary training or related experience is a plus.Experience: Previous food preparation, kitchen, restaurant, hotel, or hospitality experience preferred. Entry-level candidates with a strong interest in culinary operations and willingness to learn may be considered. Equivalent combinations of education, training, and experience will be considered.Skills and Abilities:Basic knowledge of food preparation techniques, kitchen tools, and safe knife handlingAbility to follow recipes, prep lists, portioning standards, and verbal instructionsUnderstanding of food safety, sanitation, labeling, storage, and FIFO practicesStrong attention to detail and commitment to food qualityAbility to work safely and efficiently in a fast-paced kitchen environmentAbility to stay organized and complete assigned prep tasks within expected timelinesEffective communication skills with supervisors and team membersTeam-oriented, dependable, and flexible approachAbility to identify and report equipment, product, or safety concernsWillingness to learn and support different kitchen areas as business needs requireAvailability to work varied shifts, including evenings, weekends, and holidaysCertifications: A valid California Food Handler Card is required within 30 days of hire.Travel required: No regular travel required.Physical requirements:Standing for extended periods on hard kitchen floors near hot cooking equipmentFrequent walking, reaching, pushing/pulling, lifting, carrying, and use of fine and gross motor skillsFrequent bending, twisting, and repetitive hand and arm movements related to food preparationAbility to lift and carry up to 10 lbs. constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionallyAbility to work in a physically demanding kitchen environment, including exposure to heat, cold storage areas, moisture, and kitchen equipmentCompensation Disclosure: The posted pay range reflects the actual compensation for this position and is provided in accordance with applicable pay transparency laws. For positions with a fixed rate of pay, the posted range represents the advertised rate for the role.Equal Employment Opportunity: Hotel Clark is an Equal Opportunity Employer. Employment practices are administered in accordance with applicable federal, state, and local laws.Job Description Disclaimer: This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to revise, modify, add, or remove job duties and responsibilities as business needs dictate.