Weekend Prep Cook — Seattle Kitchen, Flavorful Meals

Down to Earth Cuisine LLC; Seattle (WA); On-site; USD 30,000 - 33,000; Part time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid Time Off

Job summary

Down to Earth Cuisine is hiring a Prep Cook to power weekend meal production in our Tukwila kitchen near Seattle. Work Fri–Sun for 15–25 hours per week, with pay between $22 and $24 per hour, non-exempt and hourly.

Responsibilities include following standardized recipes, preparing ingredients, portioning meals, and maintaining a clean, organized workspace. You should have 1–2 years in a high-volume kitchen, solid knowledge of food safety, and the ability to adjust portions for dietary needs.

Qualifications

• 1–2 years of cooking experience in a high-volume professional kitchen.
• Solid grasp of food safety regulations, dietary restrictions, and cooking techniques.
• Ability to follow recipes precisely and adjust for portion size or dietary needs.
• High school diploma or equivalent.
• Valid driver's license and personal vehicle.
• Food Safety/Culinary certification a plus, not required.

Responsibilities

• Cook from standardized recipes, keeping taste, presentation, and quality consistent.
• Make sure ingredients are fresh and properly handled.
• Portion and package meals to spec for distribution.
• Keep your workspace clean and organized throughout.
• Work alongside the kitchen team to hit dietary compliance and quality standards on every batch.
• Occasionally support dining events or catering as needed.

Skills

Cooking in high-volume kitchen

Food safety regulations

Follow recipes precisely

Dietary restrictions awareness

Valid driver’s license

Education

High school diploma or equivalent

Tools

Commercial ovens

Grills

Fryers

Mixers

Knives and standard culinary tools

Inventory tracking & labeling equipment

Job description

Down to Earth Cuisine is hiring a Prep Cook to power weekend meal production in our Tukwila kitchen near Seattle. Work Fri–Sun for 15–25 hours per week, with pay between $22 and $24 per hour, non-exempt and hourly.

Responsibilities include following standardized recipes, preparing ingredients, portioning meals, and maintaining a clean, organized workspace. You should have 1–2 years in a high-volume kitchen, solid knowledge of food safety, and the ability to adjust portions for dietary needs.