Kitchen Utility

Prep Cook & Receiver

About the Role

The Kitchen Utility, Prep Cook & Receiver position is essential to maintaining the efficiency, organization, and cleanliness of the kitchen at The Mill. This versatile role supports daily culinary operations through food preparation, receiving and properly storing deliveries, maintaining organized storage areas, and keeping kitchen workspaces clean and sanitary.

The team member will assist with basic food-production tasks, verify incoming products for quality and accuracy, rotate inventory, and ensure ingredients and supplies are readily available to the culinary team. By maintaining high standards of organization, food safety, and product handling, this position helps create an efficient kitchen environment and supports the delivery of exceptional dining experiences to our members and guests.

Minimum Qualifications

• High school diploma or equivalent.

• Ability to work effectively in a fast-paced kitchen environment.

• Basic understanding of food-safety and sanitation practices.

• Ability to follow recipes, instructions, and established procedures.

• Ability to safely lift, carry, and move products commonly received in a commercial kitchen.

• Availability to work a flexible schedule, including mornings, evenings, weekends, and holidays as required.

Preferred Qualifications

• Previous experience in a commercial kitchen, receiving department, or food-service environment.

• Knowledge of basic food-preparation techniques.

• Experience receiving, inspecting, and storing food and supplies.

• Familiarity with proper food labeling, dating, storage, and inventory-rotation procedures.

• Ability to safely operate basic kitchen equipment.

Responsibilities

• Receive food, beverages, supplies, and equipment delivered to The Mill.

• Verify deliveries against invoices and purchase orders for accuracy, quantity, and condition.

• Inspect products for freshness, quality, proper temperature, and signs of damage.

• Notify a supervisor of missing, damaged, incorrect, or unacceptable products.

• Transport and properly store deliveries in designated dry-storage, refrigerated, and frozen-storage areas.

• Label, date, rotate, and organize products using first-in, first-out procedures.

• Maintain clean, organized, and accessible receiving and storage areas.

• Assist with inventory counts and notify the culinary team when products are running low.

• Assist with basic food-preparation tasks, including washing, peeling, cutting, portioning, measuring, and labeling ingredients.

• Prepare ingredients and recipes according to the direction of the culinary team.

• Stock kitchen workstations with the ingredients and supplies needed for service.

• Follow established recipes, portion standards, and production procedures.

• Maintain cleanliness and organization throughout the kitchen, receiving area, walk-in coolers, freezers, and dry-storage areas.

• Clean and sanitize food-preparation surfaces, worktables, shelving, carts, and kitchen equipment.

• Follow all health, sanitation, food-safety, and workplace-safety requirements.

• Remove garbage, recycling, and cardboard from the kitchen and receiving areas throughout the day and at the end of each shift.

• Sweep and mop kitchen, storage, and receiving-area floors daily.

• Assist the culinary team with additional operational duties as assigned.

Skills

Successful candidates will demonstrate strong attention to detail and the ability to follow food-safety, sanitation, and receiving procedures consistently. Organizational and time-management skills are essential for keeping storage areas orderly, completing preparation assignments on schedule, and ensuring that the culinary team has the products needed for service.

Basic knife skills and food-preparation knowledge will help the team member contribute effectively to daily production. The ability to accurately inspect, count, label, rotate, and store incoming products is also important for maintaining quality and controlling inventory. Strong communication and teamwork skills are necessary to coordinate with chefs, purchasing personnel, vendors, and other kitchen employees in a busy culinary environment.