Prep Cook

Position Summary

Restaurant is seeking a reliable and hardworking Prep Cook to help prepare authentic Yemeni dishes and keep our kitchen organized and ready for service. The ideal candidate works efficiently, follows recipes carefully, maintains excellent food-safety standards, and supports the kitchen team wherever needed.

Responsibilities

• Wash, peel, cut, portion, and prepare vegetables, meats, rice, sauces, and other ingredients.
• Prepare marinades, salads, sauces, garnishes, and other menu components according to restaurant recipes.
• Measure ingredients accurately and follow established portion sizes.
• Label, date, rotate, and properly store all prepared food using FIFO procedures.
• Check ingredient quality and immediately report spoiled, damaged, or low-stock products.
• Stock and organize prep stations before and during service.
• Assist cooks with basic food preparation and production as assigned.
• Maintain clean cutting boards, utensils, equipment, worktables, coolers, and storage areas.
• Wash dishes and remove trash when necessary to support kitchen operations.
• Follow all food-safety, sanitation, allergen, and cross-contamination procedures.
• Complete daily opening, closing, and cleaning checklists.
• Follow instructions from the kitchen manager, chef, or shift supervisor.
• Perform other reasonable kitchen duties as needed.

Qualifications

• Ability to train/ learn
• Previous restaurant or food-preparation experience is preferred, but training may be provided.
• Ability to follow recipes, instructions, and portioning standards consistently.
• Basic knife skills are preferred.
• Reliable, punctual, organized, and able to work well with a team.
• Comfortable working in a fast-paced kitchen environment.
• Ability to communicate in English; Arabic is helpful but not required.

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to bend, reach, and perform repetitive preparation tasks.
• Ability to safely lift and carry up to 40 pounds.
• Ability to work around hot equipment, sharp utensils, refrigerators, and freezers.

Schedule

Availability may be required for mornings, evenings, weekends, and holidays. The exact schedule will be based on the restaurant’s operational needs.