Prep Cook (State Farm Stadium)

The Prep Cook plays a vital role in supporting kitchen operations by preparing high-quality ingredients and menu items in a safe, efficient, and timely manner. This position is responsible for producing consistent food items according to approved recipes and production standards while maintaining the highest levels of food safety, sanitation, and quality. Prep Cooks work collaboratively with the culinary team to ensure kitchens are organized, stocked, and event-ready in a fast-paced, high-volume environment.

Essential Duties & Responsibilities

• Prepare hot and cold food items according to approved recipes, production sheets, and chef instructions.
• Assist with the preparation of ingredients including washing, cutting, chopping, slicing, measuring, mixing, marinating, and portioning.
• Handle food products safely from raw preparation through cooking and final presentation.
• Ensure food quality, consistency, appearance, and portion standards are maintained.
• Operate kitchen equipment safely, including knives, slicers, mixers, ovens, grills, fryers, and other food preparation equipment.
• Maintain proper food storage procedures, including labeling, dating, rotating, and storing products using FIFO (First In, First Out) standards.
• Follow all local health department regulations and Craft Culinary Concepts food safety and sanitation policies.
• Maintain a clean, organized, and sanitized workstation throughout the shift.
• Assist with receiving, stocking, and organizing food and kitchen supplies.
• Work collaboratively with chefs, cooks, stewards, and other team members to ensure successful event execution.
• Assist with kitchen breakdown, cleaning, and resetting work areas following each event.
• Report equipment issues, food quality concerns, or safety hazards to a supervisor immediately.
• Perform additional duties as assigned to support kitchen and event operations.

Qualifications

• Must be at least 18 years of age.
• High school diploma or GED preferred; current enrollment accepted.
• Must possess a valid County Food Handler Card and have it on file with Craft Culinary Concepts before working scheduled events.
• Successfully complete all pre-employment requirements, including a background check.
• Ability to accurately follow recipes, production sheets, and verbal instructions.
• Basic math skills for measuring, scaling recipes, and portioning.
• Ability to work independently and as part of a team.
• Strong organizational skills and attention to detail.
• Ability to remain calm and productive in a fast-paced, high-volume environment.

Preferred Qualifications

• Six (6) months or more of experience in a high-volume commercial kitchen, restaurant, catering, hotel, stadium, or banquet operation.
• Experience working large-scale events or catering operations.
• Knowledge of proper food handling and sanitation procedures.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift, carry, push, or pull up to 50 pounds.
• Ability to bend, stoop, kneel, reach, and perform repetitive motions throughout the shift.
• Ability to work in hot, cold, humid, and noisy kitchen environments.
• Ability to safely use commercial kitchen equipment and sharp utensils.

Work Environment

This position operates in a high-volume event and production kitchen. Employees should expect to work in environments with varying temperatures, loud noise levels, and changing priorities while maintaining exceptional food quality and safety standards.

Schedule Requirements

• Must be available to work flexible schedules, including days, evenings, weekends, holidays, and special events.
• Hours are based on business and event needs.

Disclaimer

This job description is intended to describe the general nature and level of work performed by employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Craft Culinary Concepts reserves the right to modify or assign additional responsibilities as business needs require.

At Craft Culinary Concepts, our mission is to create exceptional hospitality experiences through outstanding food, genuine service, and operational excellence. We are committed to making service a priority by putting the guest experience first while fostering teamwork, integrity, innovation, and respect. Every team member plays an essential role in delivering memorable experiences for our guests, clients, and partners.

Position Overview

The Prep Cook plays a vital role in supporting kitchen operations by preparing high-quality ingredients and menu items in a safe, efficient, and timely manner. This position is responsible for producing consistent food items according to approved recipes and production standards while maintaining the highest levels of food safety, sanitation, and quality. Prep Cooks work collaboratively with the culinary team to ensure kitchens are organized, stocked, and event-ready in a fast-paced, high-volume environment.

Essential Duties & Responsibilities

• Prepare hot and cold food items according to approved recipes, production sheets, and chef instructions.
• Assist with the preparation of ingredients including washing, cutting, chopping, slicing, measuring, mixing, marinating, and portioning.
• Handle food products safely from raw preparation through cooking and final presentation.
• Ensure food quality, consistency, appearance, and portion standards are maintained.
• Operate kitchen equipment safely, including knives, slicers, mixers, ovens, grills, fryers, and other food preparation equipment.
• Maintain proper food storage procedures, including labeling, dating, rotating, and storing products using FIFO (First In, First Out) standards.
• Follow all local health department regulations and Craft Culinary Concepts food safety and sanitation policies.
• Maintain a clean, organized, and sanitized workstation throughout the shift.
• Assist with receiving, stocking, and organizing food and kitchen supplies.
• Work collaboratively with chefs, cooks, stewards, and other team members to ensure successful event execution.
• Assist with kitchen breakdown, cleaning, and resetting work areas following each event.
• Report equipment issues, food quality concerns, or safety hazards to a supervisor immediately.
• Perform additional duties as assigned to support kitchen and event operations.

Qualifications

• Must be at least 18 years of age.
• High school diploma or GED preferred; current enrollment accepted.
• Must possess a valid County Food Handler Card and have it on file with Craft Culinary Concepts before working scheduled events.
• Successfully complete all pre-employment requirements, including a background check.
• Ability to accurately follow recipes, production sheets, and verbal instructions.
• Basic math skills for measuring, scaling recipes, and portioning.
• Ability to work independently and as part of a team.
• Strong organizational skills and attention to detail.
• Ability to remain calm and productive in a fast-paced, high-volume environment.

Preferred Qualifications

• Six (6) months or more of experience in a high-volume commercial kitchen, restaurant, catering, hotel, stadium, or banquet operation.
• Experience working large-scale events or catering operations.
• Knowledge of proper food handling and sanitation procedures.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift, carry, push, or pull up to 50 pounds.
• Ability to bend, stoop, kneel, reach, and perform repetitive motions throughout the shift.
• Ability to work in hot, cold, humid, and noisy kitchen environments.
• Ability to safely use commercial kitchen equipment and sharp utensils.

Work Environment

This position operates in a fast-paced, high-volume event kitchen where teamwork, communication, and attention to detail are essential. Employees should expect to work in environments with varying temperatures, elevated noise levels, and changing priorities while maintaining exceptional food quality and guest service.

Schedule Requirements

• Must be available to work flexible schedules, including days, evenings, weekends, holidays, and special events.
• Hours are based on business demands and event schedules.

Craft Core Values

As a member of the Craft Culinary Concepts team, every employee is expected to:

• Put the guest experience first.
• Demonstrate integrity, professionalism, and accountability.
• Work collaboratively and respectfully with teammates.
• Maintain the highest standards of food safety and quality.
• Embrace continuous learning and operational excellence.
• Represent Craft Culinary Concepts with pride at every event.

Disclaimer

This job description describes the general nature and level of work expected for this position. It is not intended to be an exhaustive list of all responsibilities, duties, or qualifications. Craft Culinary Concepts reserves the right to modify or assign additional duties as business needs require.