Operations & Staffing
Prep Cook Job Description
A step-by-step job description builder pre-filled with industry-standard prep cook duties — from mise en place and knife skills to food safety protocols. Edit each section, watch the live preview update, then copy and post to Indeed, Poached, or your hiring workflow.
Build your prep cook job description step by step. The preview updates live as you edit.
Step 1: Company Info
Start with the basics. These fields appear at the top of your job posting.
Live Preview
Prep Cook
Your Restaurant Name
Schedule: Morning shifts (6 AM - 2 PM), some evenings and weekends required
$13 - $16/hr
About the Role
We are looking for an organized and detail-oriented Prep Cook to join our kitchen team. You will be responsible for preparing all ingredients before and during service — washing, chopping, portioning, and storing food according to our recipes and food safety standards. The ideal candidate takes pride in clean mise en place, works efficiently under time pressure, and understands that great dishes start with consistent prep work.
Key Responsibilities
- •Wash, peel, chop, dice, and portion vegetables, fruits, proteins, and herbs according to daily prep lists and recipe specifications
- •Prepare stocks, sauces, marinades, dressings, and other base components following standardized recipes
- •Set up and break down prep stations with all necessary tools, cutting boards, containers, and labels
- •Receive and inspect incoming deliveries — verify quantities against invoices, check temperatures, and reject items that don't meet quality standards
- •Rotate all perishable inventory using FIFO (First In, First Out) method and label every container with item name and date
- •Maintain knife skills at a professional level — julienne, brunoise, chiffonade, and uniform cuts expected
- •Measure and weigh ingredients precisely using scales and measuring tools to ensure portion consistency
- •Assist line cooks during service by restocking prepped items and covering stations as needed
- •Clean and sanitize all work surfaces, equipment, and utensils throughout and after each shift
- •Follow all health department regulations, including proper handwashing, glove use, and allergen awareness protocols
Requirements
- •6+ months of kitchen experience preferred (training provided for the right candidate)
- •Proficiency with kitchen knives and basic cutting techniques — must demonstrate during working interview
- •Understanding of food safety and sanitation procedures (ServSafe Food Handler certification preferred)
- •Ability to stand for 6-8 hours and lift up to 50 lbs (cases of produce, stock pots)
- •Reliable attendance and punctuality — morning prep shifts cannot start late
- •Ability to follow detailed recipes and prep sheets with precision
- •Comfortable working in a fast-paced, high-heat kitchen environment
- •Must be at least 18 years old
Preferred Qualifications
- ●ServSafe Food Handler or Food Manager certification
- ●Experience with high-volume banquet or catering prep
- ●Bilingual (English/Spanish) is a strong plus in many kitchens
- ●Familiarity with commercial kitchen equipment (slicers, food processors, immersion blenders)
- ●Previous experience with inventory management or ordering systems
What We Offer
- ✓Competitive hourly wage ($13-$16/hr depending on experience)
- ✓Free shift meal every day you work
- ✓Paid training and ServSafe certification reimbursement
- ✓Clear path to promotion: Prep Cook → Line Cook → Lead Line → Sous Chef
- ✓Health insurance eligibility after 90 days (full-time)
- ✓Employee dining discount (30-50% off)
- ✓Consistent morning schedule with weekends off (negotiable)
How to Apply
Apply in person at Your Restaurant Name or send your resume to [email]. We are an equal opportunity employer.
Show Preview
Prep Cook
Your Restaurant Name
Schedule: Morning shifts (6 AM - 2 PM), some evenings and weekends required
$13 - $16/hr
About the Role
We are looking for an organized and detail-oriented Prep Cook to join our kitchen team. You will be responsible for preparing all ingredients before and during service — washing, chopping, portioning, and storing food according to our recipes and food safety standards. The ideal candidate takes pride in clean mise en place, works efficiently under time pressure, and understands that great dishes start with consistent prep work.
Key Responsibilities
- •Wash, peel, chop, dice, and portion vegetables, fruits, proteins, and herbs according to daily prep lists and recipe specifications
- •Prepare stocks, sauces, marinades, dressings, and other base components following standardized recipes
- •Set up and break down prep stations with all necessary tools, cutting boards, containers, and labels
- •Receive and inspect incoming deliveries — verify quantities against invoices, check temperatures, and reject items that don't meet quality standards
- •Rotate all perishable inventory using FIFO (First In, First Out) method and label every container with item name and date
- •Maintain knife skills at a professional level — julienne, brunoise, chiffonade, and uniform cuts expected
- •Measure and weigh ingredients precisely using scales and measuring tools to ensure portion consistency
- •Assist line cooks during service by restocking prepped items and covering stations as needed
- •Clean and sanitize all work surfaces, equipment, and utensils throughout and after each shift
- •Follow all health department regulations, including proper handwashing, glove use, and allergen awareness protocols
Requirements
- •6+ months of kitchen experience preferred (training provided for the right candidate)
- •Proficiency with kitchen knives and basic cutting techniques — must demonstrate during working interview
- •Understanding of food safety and sanitation procedures (ServSafe Food Handler certification preferred)
- •Ability to stand for 6-8 hours and lift up to 50 lbs (cases of produce, stock pots)
- •Reliable attendance and punctuality — morning prep shifts cannot start late
- •Ability to follow detailed recipes and prep sheets with precision
- •Comfortable working in a fast-paced, high-heat kitchen environment
- •Must be at least 18 years old
Preferred Qualifications
- ●ServSafe Food Handler or Food Manager certification
- ●Experience with high-volume banquet or catering prep
- ●Bilingual (English/Spanish) is a strong plus in many kitchens
- ●Familiarity with commercial kitchen equipment (slicers, food processors, immersion blenders)
- ●Previous experience with inventory management or ordering systems
What We Offer
- ✓Competitive hourly wage ($13-$16/hr depending on experience)
- ✓Free shift meal every day you work
- ✓Paid training and ServSafe certification reimbursement
- ✓Clear path to promotion: Prep Cook → Line Cook → Lead Line → Sous Chef
- ✓Health insurance eligibility after 90 days (full-time)
- ✓Employee dining discount (30-50% off)
- ✓Consistent morning schedule with weekends off (negotiable)
How to Apply
Apply in person at Your Restaurant Name or send your resume to [email]. We are an equal opportunity employer.
What Is a Prep Cook?
A prep cook is the backbone of every professional kitchen. While line cooks execute dishes to order during service, prep cooks handle the behind-the-scenes work that makes service possible — washing, cutting, portioning, and organizing every ingredient before the first ticket prints. The French term mise en place ("everything in its place") defines the role: without clean, consistent prep, even the best line cooks fall behind.
Core Skill
Knife Work
Typical Shift
6-8 hours
Avg Pay
$12-16/hr
Growth
Line Cook
How to Use This Template
- 1Fill in your restaurant details in Step 1 (name, location, schedule, overview)
- 2Customize the responsibilities list in Step 2 — add duties specific to your kitchen setup
- 3Adjust required and preferred qualifications in Step 3 to match your hiring standards
- 4Set your pay range and list benefits in Step 4 — transparency gets more applicants
- 5Use the live preview to review, then copy or print the finished description
A Day in the Life of a Prep Cook
Most prep cooks work morning shifts that start before the restaurant opens. Here is what a typical day looks like in a full-service kitchen:
6:00 AM
Arrive, check prep list, inspect walk-in cooler temps
6:30 AM
Receive morning deliveries, verify invoices, store properly
7:00 AM
Begin primary prep: proteins, vegetables, sauces
10:00 AM
Break; prep list review with sous chef for lunch additions
10:30 AM
Final mise en place for lunch, restock line stations
1:30 PM
Clean station, label and store remaining prep, FIFO rotation
Prep Cook Salary by Experience
Pay varies by metro area, restaurant type, and volume. Urban markets and fine-dining kitchens typically pay $2-4/hr above these ranges. Use the food cost calculator to verify that your labor costs fit within your margins.
| Level | Hourly | Annual (est.) |
|---|---|---|
| Entry (0-6 mo) | $12 - $14/hr | $24,960 - $29,120 |
| Experienced (6 mo - 2 yrs) | $14 - $16/hr | $29,120 - $33,280 |
| Lead Prep Cook | $16 - $18/hr | $33,280 - $37,440 |
| Fine Dining / High Volume | $17 - $20/hr | $35,360 - $41,600 |
Pro tip: Offering a free shift meal, paid ServSafe certification, and a clear promotion path to line cook can be worth more than $2/hr to many candidates.
Prep Cook vs. Line Cook
The two roles are often confused, but they operate at different points in the kitchen workflow. Understanding the difference helps you write a more accurate staffing plan.
| Factor | Prep Cook | Line Cook |
|---|---|---|
| Timing | Before service | During service |
| Pace | Steady, methodical | High-pressure, fast |
| Key Skill | Consistency & volume | Speed & technique |
| Pay Range | $12-16/hr | $14-22/hr |
| Experience | Entry-level OK | 6+ months preferred |
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