Prep Cook

Position Summary

As a Prep Cook at Totum, you are a cross-functional member of the production team, supporting the cafe, the deli and hot line, and our meal-prep-kit and ready-to-eat (RTE) production. Your primary focus is batch prepping various components & ingredient preparation — chopping vegetables, preparing meats, and making sauces — along with portioning, packaging, and labeling prepared foods, while maintaining a clean, sanitary, and organized work environment.

Because meal-kit and RTE volume scales over time, this role is built for flexibility: you'll cross-train and move between stations as daily demand requires. The ideal candidate has excellent knife skills, a strong understanding of food safety, and thrives in a fast-paced environment.

Key Responsibilities

Wash, peel, chop, and dice vegetables and fruits. Cut, slice, and portion meats, poultry, and seafood according to specific recipes and guidelines. Recipe Execution: Prepare basic components of dishes — such as sauces, dressings, marinades, and stocks — for the cafe, deli, and hot line. Meal Prep & RTE Production: Assemble, portion, package, label, and date meal-prep kits and ready-to-eat (RTE) items according to recipe specs, batch sheets, and food safety requirements.

Production volume scales over time, so cross-training across all stations is expected. Cross-Functional Support: Flex between the cafe, deli/hot line, and production stations as directed by management to meet daily demand. Organization & Stocking: Properly label, date, and store all prepared food items and ingredients in the appropriate walk-in coolers, freezers, or dry storage areas following FIFO (First In, First Out) principles.

Station Setup: Ensure the cooking line and various prep stations are fully stocked with the necessary tools and ingredients before the start of each shift. Sanitation & Safety: Maintain a clean and sanitized workstation throughout the shift. Wash cutting boards, sanitize surfaces, and safely dispose of waste. Strictly adhere to all local health department and food safety guidelines.

Equipment Maintenance: Safely operate kitchen equipment (e.g., food processors, slicers, blenders, vacuum sealers) and report any malfunctioning equipment to the kitchen manager. Team Collaboration: Assist the front of house and other stations during busy periods or as directed by kitchen management.

Requirements

Previous experience as a Prep Cook or in a similar kitchen role is strongly preferred but not required (willing to train the right candidate). Knowledge: Basic understanding of cooking methods, ingredients, and kitchen equipment. Familiarity with food health and safety regulations. Exposure to packaged or RTE food production is a plus.

Skills: Strong knife skills, the ability to execute tasks quickly and accurately, and a willingness to cross-train across stations. Attributes: Excellent time-management skills, strong attention to detail, flexibility, and the ability to work well within a team. Certification: Food Handler's Card or Serv. Safe Certification (or willingness to obtain one upon hire).

High school diploma or equivalent Physical Demands Ability to stand and walk for extended periods (often 8+ hours per shift). Ability to comfortably lift, carry, and move items weighing up to 50 lbs (e.g., bags of flour, cases of produce). Comfortable working in a busy, hot, and noisy kitchen environment. Ability to perform repetitive movements, including chopping, slicing, and bending.

Benefits

Medical, Dental, Vision, Life Insurance/AD&D, Short-Term Disability, and Long-Term Disability coverage available through employee and employer contributions 401(k) and Roth 401(k) retirement plans with company participation (if applicable) Additional voluntary benefits available Compensation Hourly Rate: $18.00 - $19.00