Prep Cook

At Colton's Social House, Social Therapy may be experienced at the table, but a big part of it is built in the Kitchen. Long before a ticket comes in, ingredients have to be prepared with care, recipes have to be made correctly, and the Kitchen has to have what it needs to execute consistently throughout service.

Our Prep Cooks are responsible for helping make that happen.

Our Prep Cooks work with the ingredients and recipes that become the foundation of our menu. They prepare food according to our recipes and standards, maintain appropriate pars, evaluate product quality, portion and store ingredients properly, and help ensure the rest of the Kitchen is stocked and prepared for service.

Working Prep requires more than knowing how to chop, measure, or follow a recipe. It requires accuracy, organization, consistency, efficiency, and attention to detail. What you prepare becomes what someone else works with next, so the quality of your work directly affects the Line, Expo, and ultimately the plate that reaches the guest.

Great food starts well before it’s ordered. Prep is where we make sure it starts right.

• Prepare ingredients, components, sauces, dressings, and other menu recipes according to established recipes, methods, portions, yields, and quality standards.

• Work from daily prep needs and pars to make sure the Kitchen is prepared for service.

• Read and follow recipes accurately, including measurements, batch sizes, preparation methods, cook times, and yields.

• Cut, chop, slice, portion, mix, cook, cool, and otherwise prepare food using the proper techniques and equipment.

• Evaluate ingredients before using them for freshness, quality, appearance, and overall condition.

• Evaluate finished prep for flavor, texture, consistency, appearance, and accuracy before it becomes someone else’s ingredient.

• Portion and store prepared products correctly and follow established procedures for labeling, dating, rotation, cooling, and storage.

• Maintain awareness of pars and product levels, communicating shortages, unexpected usage, quality concerns, or additional prep needs before they affect service.

• Balance productivity with accuracy - working with urgency while recognizing that getting through the list means very little if the product isn’t right.

• Minimize unnecessary waste through proper handling, portioning, storage, rotation, and preparation.

• Maintain clean, sanitary, organized prep and storage areas throughout the shift.

• Safely use knives, slicers, food processors, mixers, scales, cooking equipment, and other tools required for prep.

• Receive, organize, rotate, and put away deliveries as needed.

• Help maintain organization in walk-ins, coolers, dry storage, and other Kitchen areas.

• Complete opening, cleaning, stocking, organizational, and ongoing sidework responsibilities.

• Communicate clearly with Line Cooks, Expo, Kitchen leadership, and Management about anything that could affect the next stage of service.

• Support other areas of the Kitchen when needed. There is no 'that's not my job'.

• Take ownership of what you prepare. If something isn’t right, fix it, communicate it, and don’t pass the problem forward.

In addition to hourly pay, Expeditors receive:

• Additional weekly cash earnings based on restaurant sales and tip-outs

Full-Time and Part-Time opportunities are available. Evening, weekend, and holiday availability is expected.

Schedules are posted every Friday for the workweek beginning the second Monday after posting, giving our team advance notice to plan around their work schedule.

Prep at Colton's isn’t limited to preparing ingredients for the Cook’s Line. Our Prep Cooks produce…