Prep Cook

Prep Cook

Prep Cook

Department: Child Nutrition Services / Food Services
Reports To: Cafeteria Manager or Kitchen Supervisor
FLSA Status: Non-Exempt
Employment Type: Full-Time or Part-Time

Position Summary

The Prep Cook assists in the preparation, portioning, and service of nutritious meals for students and staff. This position supports kitchen operations by preparing ingredients, following standardized recipes, maintaining food safety and sanitation standards, and ensuring efficient meal production in compliance with district, state, and federal regulations. Responsibilities are consistent with common prep cook duties and school nutrition operations.

Essential Duties and Responsibilities

• Prepare food items according to menus, recipes, and production schedules.
• Wash, peel, slice, dice, chop, and portion fruits, vegetables, meats, and other ingredients.
• Assist cooks with meal preparation and cooking activities.
• Measure and mix ingredients following standardized recipes.
• Set up and stock food preparation stations and serving lines.
• Maintain proper food temperatures during preparation, holding, and serving.
• Label, date, store, and rotate food products according to food safety guidelines.
• Operate kitchen equipment such as mixers, slicers, ovens, steamers, and food processors.
• Clean and sanitize food preparation areas, equipment, utensils, and storage areas.
• Assist with receiving, inspecting, and storing deliveries.
• Monitor inventory levels and report shortages to supervisors.
• Dispose of waste and recyclables according to district procedures.
• Follow all district, local health department, USDA, and food safety regulations.
• Assist in serving meals to students and staff as needed.
• Attend required training sessions and staff meetings.
• Perform other duties as assigned by the Cafeteria Manager or Food Service Director.

Knowledge, Skills, and Abilities

• Knowledge of basic food preparation methods and kitchen safety practices.
• Understanding of sanitation, food handling, and personal hygiene standards.
• Ability to follow written and verbal instructions, recipes, and production records.
• Ability to accurately measure and portion food items.
• Strong organizational and time-management skills.
• Ability to work effectively in a team environment.
• Strong customer service skills when interacting with students, staff, and visitors.
• Ability to maintain confidentiality and professionalism.

Minimum Qualifications

• High school diploma or GED preferred.
• Previous food service, cafeteria, restaurant, or institutional kitchen experience preferred.
• Food Handler's Certification (or ability to obtain within a designated timeframe) preferred.
• Ability to successfully pass required background checks.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Frequent bending, reaching, stooping, and repetitive hand movements.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to push and pull carts, racks, and food service equipment.

Work Environment

• School cafeteria and commercial kitchen setting.
• Exposure to kitchen equipment, cleaning chemicals, and varying temperatures.
• Regular interaction with students, staff, vendors, and visitors.

Performance Expectations

• Consistently follows food safety and sanitation procedures.
• Demonstrates reliable attendance and punctuality.
• Maintains a positive, student-focused attitude.
• Supports efficient meal production and service operations.
• Contributes to a clean, safe, and welcoming cafeteria environment.