Prep Cook
$45,760–$52,000 year
On-siteCrested Butte, Colorado, United States
Job Summary
Produce batch recipes, sauces, stocks, proteins, and vegetables according to established recipes and quality standards. Complete daily mise en place for all kitchen stations before service begins. Maintain production schedules, organize inventory using FIFO practices, and ensure all equipment and prep areas are cleaned and sanitized. Monitor product quality, freshness, and shelf life while documenting refrigeration temperatures. Notify the Chef or Kitchen Manager when ingredients require replenishment and complete opening and closing prep responsibilities. This full-time seasonal position starts at $22–$25/hour with potential for company-subsidized housing, running December through April and May through October.
Required Qualifications
- Minimum of 2 years of kitchen or food preparation experience in a full-service restaurant, hotel, catering operation, or commercial kitchen
- Ability to work independently with minimal supervision
- Strong organizational and time management skills
- Excellent attention to detail and consistency
- Ability to accurately follow written recipes and production instructions
- Knowledge of knife skills, food preparation techniques, and basic cooking methods
- Understanding of proper food handling, sanitation, and temperature control
- Ability to prioritize multiple prep tasks and meet production deadlines
- Strong problem-solving abilities and self-motivation
- Ability to speak, read, and understand kitchen recipes and production instructions
- Ability to communicate effectively with chefs and kitchen team members
- Flexibility to work early mornings, weekends, and holidays as required
- Ability to maintain productivity during periods of independent work
- Must be willing and able to meet physical demands including standing, walking, bending, squatting, reaching, twisting, lifting, carrying, pushing, pulling, kneeling, crouching, tasting, and smelling
- Must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 20 pounds
- Must occasionally move items weighing up to 160 pounds with assistance or proper equipment
- Must work around commercial kitchen equipment, machinery, cleaning chemicals, fire, gas, and food odors
- Must work in varying temperatures including walk-in coolers, freezers, and hot kitchen environments
- Must be comfortable working in a busy and occasionally noisy kitchen
- Must maintain a high level of cleanliness, organization, and attention to food safety throughout every shift
Desired Qualifications
- Experience with batch production and recipe execution preferred
- Culinary certificate or culinary degree
- Experience with recipe scaling and batch production
- Knowledge of inventory management and food cost awareness
- Experience working in high-volume kitchens
- General knowledge of regional cuisine and seasonal ingredients
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