The Cold Station / Prep Cook is responsible for the preparation and plating of cold dishes, including salads, appetizers, and desserts, as well as supporting overall kitchen prep work. This role ensures quality, consistency, and presentation while maintaining high standards of cleanliness, food safety, and efficiency.

Key Responsibilities:

Prepare and plate cold menu items such as salads, charcuterie, chilled appetizers, and desserts according to restaurant standards

Wash, chop, portion, and store ingredients needed for service

Ensure station is stocked, organized, and clean before, during, and after each shift

Follow recipes and plating guidelines with accuracy and attention to detail

Label and date all prepped items and follow proper food storage and rotation procedures (FIFO)

Support hot line and kitchen team with additional prep as needed

Maintain a clean and sanitary work environment, complying with all health and safety regulation

Communicate clearly with kitchen team and front-of-house staff to ensure timely service

Assist with inventory counts and reporting low stock items to chefs or supervisors

Qualifications:

Previous experience in a kitchen or food preparation role preferred

Strong knife skills and understanding of cold food handling

Ability to follow instructions, multitask, and stay organized in a fast-paced environment

Basic knowledge of food safety and sanitation practices (ServSafe certification a plus)

Must be able to work evenings, weekends, and holidays as needed

Ability to lift up to 50 lbs and stand for extended periods of time

Core Competencies:

Attention to detail

Reliability and punctuality

Cleanliness and organization

Team-oriented attitude

Willingness to learn and adapt