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

• Ingredient Preparation: 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.