Prep Cook Job Description Guide for Hiring Managers

Hiring the right prep cook starts with a clear, compliant job description you can copy and post today. This guide defines the role, lists proven prep cook duties, qualifications, and KPIs, and gives you four ready-to-use templates plus onboarding steps and compliance essentials.

Overview

A prep cook job description explains how this role prepares ingredients, sets up stations, and maintains sanitation to ensure fast, consistent service. In most kitchens, prep cooks support line cooks and chefs by completing measured, ready-to-cook mise en place and maintaining food safety throughout the shift.

In this guide, you’ll find a practical template for your kitchen type (QSR, full-service, healthcare/education, part-time), plus pay guidance, KPIs, onboarding, and a compliance checklist.

In brief: a prep cook is responsible for ingredient prep, labeling and storage, sanitary workspaces, and station readiness to support timely service.

Role summary and where a prep cook fits in the kitchen brigade

The prep cook is a foundational role in the kitchen brigade, typically reporting to a sous chef or kitchen manager. The core purpose is to prepare, portion, and label ingredients to recipe specs so line cooks can execute orders quickly and consistently during service. Handoffs are frequent: prep cooks complete mise, rotate stock, and set up stations; line cooks own final cooking and plating.

To prevent role creep, define clear boundaries. Prep cooks focus on knife work, batching, station setup, and sanitation logs. They may assist with basic hot/cold prep but typically don’t own a station during peak service. This clarity reduces confusion, improves training, and keeps food safety standards consistent.

Core responsibilities and daily workflows

A concise responsibilities section helps candidates self-qualify and managers set expectations. Most kitchens share the same core tasks, with a few venue-specific variations.

1. Prepare and portion ingredients per standardized recipes.
2. Label, date, and store items using FIFO rotation.
3. Maintain sanitation, including clean-as-you-go and temp logs.
4. Set up, stock, and break down prep and line stations.
5. Assist with receiving, put-away, and inventory counts.
6. Follow food safety, allergen, and cross-contamination controls.
7. Minimize waste through accurate yields and batch sizes.
8. Communicate low stock and prep needs before service.
9. Support line cooks during peak with quick restocks.

On a typical day, the prep cook arrives before service to review the prep list, check yields, and batch high-priority items.

After labeling and storing product, they set stations, verify temperatures, and clean down surfaces to maintain a safe workspace.

During service, they monitor par levels and restock as needed. They also pivot to support line cooks.

Post-rush, they cool foods properly, wrap, label, and update counts for the next shift.

Required skills and qualifications

Your requirements should be realistic for the kitchen type and menu complexity. List must-haves first, then nice-to-haves that improve retention and service quality.

1. Knife skills and safe handling of sharp tools.
2. Understanding of yields, portions, and basic math.
3. Temperature control and cooling/reheating knowledge.
4. Food safety, sanitation, and allergen awareness.
5. Pace, organization, and attention to detail.
6. Teamwork and clear, respectful communication.
7. Ability to stand for long periods and lift 25–50 lbs.

For entry-level hires, emphasize teachability and safety habits over speed. For fine dining, highlight precision cuts, stocks, and sauces.

Optional plus items may include ServSafe Food Handler, prior high-volume experience, or basic inventory skills.

The takeaway: hire for safety, accuracy, and reliability first. Speed comes with training.

Education, certifications, and training pathways

Most prep cook roles (also called food preparation workers) require no formal educational credential, according to the U.S. Occupational Outlook Handbook from the Bureau of Labor Statistics (see BLS Food Preparation Workers). On-the-job training is standard, starting with knife safety, recipe execution, temperature control, and sanitation routines.

Many employers prefer or reimburse a Food Handler card and will train toward a Certified Food Protection Manager (CFPM) if needed for coverage.

The FDA Food Code outlines that a CFPM must be available for oversight in many jurisdictions. Prep cooks themselves are rarely designated as the Person in Charge, but knowledge of safe food handling is essential.

ServSafe offers industry-recognized Food Handler and Manager certifications that support advancement from prep cook to line cook and beyond.

Work hours, shifts, and physical demands

Prep cooks often work early openings to complete mise before service, with schedules that can include nights, weekends, and holidays. The role is fast-paced and repetitive, requiring standing for extended periods and the ability to lift 25–50 pounds. Clear disclosure of shift times and peak periods reduces attrition and sets realistic expectations.

Most prep roles are nonexempt and eligible for overtime. Under the Fair Labor Standards Act, nonexempt employees must receive overtime pay at least 1.5× their regular rate after 40 hours in a workweek (see DOL Overtime). If your operation uses shift differentials for late/night or weekend work, include that detail to improve transparency and conversion.

Compensation, benefits, and perks

Pay transparency improves applicant quality and trust. Share a competitive hourly range based on your market, experience level, and whether tips or service charges are included. Include brief benefits language and scheduling realities to help candidates self-select.

1. Example pay lines: “$17–$21/hour DOE,” “$18/hour + tip share,” “$16–$20/hour + shift diff.”
2. Common perks: meal discount or shift meal, paid training, predictable schedules, uniforms.
3. Benefits as available: health/dental/vision, PTO/sick leave, commuter benefits, 401(k), referral bonuses.

Keep language compliant: state the base rate clearly, note eligibility for overtime, and avoid vague superlatives (“top pay”) without ranges. If tips apply, clarify how they’re distributed.

Compliance essentials for job descriptions

A short checklist helps you stay consistent and compliant while hiring quickly. It also signals professionalism to candidates.

1. Include an equal opportunity statement aligned with EEOC best practices.
2. State that the role is nonexempt and eligible for overtime under FLSA.
3. Reference food safety expectations and CFPM coverage under the FDA Food Code.
4. Note OSHA’s general duty to provide a safe workplace and required PPE.
5. Add ADA language inviting accommodation requests for the hiring process.
6. Disclose core physical demands (standing, lifting, repetitive motions).
7. Avoid discriminatory language; list only job-related requirements.

Food safety is non-negotiable: the CDC estimates foodborne illnesses affect about 48 million Americans annually, underscoring the need for training and temperature controls (see CDC Foodborne Illness Burden). A concise compliance section supports trust and better hiring outcomes.

Prep Cook vs. Line Cook

Prep cooks focus on mise en place: washing, cutting, portioning, labeling, and stocking stations to recipe standards. They support throughput by ensuring ingredients are ready and safe, and they assist during rushes with restocks and basic tasks.

Line cooks own stations during service, cook to order, manage ticket flow, and finalize plating with greater autonomy and culinary judgment.

In practice, a strong prep cook reduces line bottlenecks, while a strong line cook upholds pace and plate quality during service. Defining the boundary—prep ensures readiness; line executes orders—prevents mis-hires and sets fair expectations.

KPIs and performance expectations

Measure what matters to reduce waste and improve service speed. Keep metrics visible, coach weekly, and tie them to your menu and volume.

1. Prep list completion rate by target time.
2. Yield accuracy within recipe standards (±5–10%).
3. Waste and trim percentage by item/category.
4. Temperature log completion and accuracy.
5. Station readiness time before service.
6. Batch consistency (taste/texture/appearance checks).
7. Allergen labeling accuracy and FIFO compliance.

Set quality standards that match your kitchen type. In QSR, prioritize speed and consistency. In fine dining, emphasize precision and technique. In healthcare/education, focus on labeling accuracy and dietary compliance. Use these KPIs in 30/60/90-day reviews to drive development.

Tools, equipment, and tech stack

Outlining tools helps candidates visualize the job and improves safety from day one.

1. Chef’s knife set, peelers, and mandoline with cut-resistant gloves
2. Color-coded cutting boards and sani buckets
3. Digital scales and measuring tools
4. Probe thermometers and timers
5. Label printers or day-dot systems
6. Food processors and immersion blenders
7. Cambros, hotel pans, and storage racks
8. Kitchen Display System (KDS) visibility
9. Inventory or recipe management app

Make clear which tools you provide, which are shared, and any required PPE. If you use specific labeling or inventory systems, name them to speed onboarding.

Customizable Prep Cook job description templates

Use the templates below as plug-and-play job descriptions. Each includes a role summary, responsibilities, requirements, schedule and pay placeholders, benefits, compliance lines, and a simple CTA. Tailor for your menu, volume, and local regulations, and keep the tone consistent with your brand.

Quick-service restaurant (QSR) template

Role summary: We’re hiring a Prep Cook to batch, portion, and label ingredients for high-volume, fast-paced service. You’ll follow standardized recipes, keep stations stocked, and maintain sanitation to support speedy ticket times.

Key responsibilities:

1. Batch and portion ingredients to spec
2. Label/date items; maintain FIFO rotation
3. Stock and restock line stations during rush
4. Complete temperature and sanitation logs
5. Assist with receiving and put-away
6. Minimize waste; communicate low stock early

Qualifications:

1. Knife skills; safe handling of sharp tools
2. Pace, organization, and teamwork
3. Basic math for yields and portions
4. Food safety and allergen awareness
5. Ability to stand long periods and lift 25–50 lbs
6. Food Handler card preferred

Schedule & pay: Full-time; early openings and weekends. Pay: $X–$Y/hour DOE; overtime eligible.

Benefits: Shift meals, predictable schedules, paid training, discounts, referral bonus.

Compliance: We are an equal opportunity employer. This nonexempt role is overtime-eligible. Reasonable accommodations are available upon request.

How to apply: Apply online or in person between 2–4 pm, Mon–Thu.

Full-service/fine dining template

Role summary: Our kitchen seeks a Prep Cook with precise knife work and a passion for quality. You’ll prepare mise for à la carte service, support stocks and sauces, and uphold exacting sanitation standards.

Key responsibilities:

1. Precision cuts; brunoise, chiffonade, tournage
2. Stocks, sauces, and chilled components
3. Daily station setup with par-level checks
4. Labeling, FIFO, and temperature logs
5. Support specials and tasting notes
6. Waste control and yield tracking

Qualifications:

1. Advanced knife skills and consistency
2. Recipe adherence; scaling and yields
3. Strong communication with chef/line
4. Allergen and cross-contact controls
5. Food Handler; ServSafe preferred
6. Stamina to stand and lift 25–50 lbs

Schedule & pay: Full-time; evenings, weekends, holidays. Pay: $X–$Y/hour DOE; tip-out or service charge share if applicable.

Benefits: Family meal, training with chef team, uniforms, paid certifications.

Compliance: EEO employer. Nonexempt role; overtime per FLSA. Accommodations available upon request.

How to apply: Send resume and brief note about your experience with classic prep and stocks.

Healthcare or education foodservice template

Role summary: Join our foodservice team as a Prep Cook preparing ingredients and batches that meet dietary guidelines and strict labeling standards. You’ll support consistent, safe meals for our patients/students.

Key responsibilities:

1. Batch prep per menu cycles and diets
2. Precise allergen labeling and dating
3. Temperature logs and HACCP adherence
4. Inventory support and par maintenance
5. Sanitation and cross-contact prevention
6. Timely station setup before service

Qualifications:

1. Food safety focus; HACCP familiarity
2. Accurate labeling and documentation
3. Basic math, yields, and portioning
4. Communication and teamwork
5. Food Handler required; CFPM coverage on-site
6. Ability to stand and lift 25–50 lbs

Schedule & pay: Full-time; early mornings, some weekends/holidays. Pay: $X–$Y/hour DOE; overtime eligible.

Benefits: Health/dental/vision, paid time off, uniforms, training.

Compliance: EEO employer. Nonexempt role with overtime eligibility. Reasonable accommodations available.

How to apply: Apply via our careers site; interviews scheduled within 7 days.

Part-time or seasonal template

Role summary: We’re hiring a part-time/seasonal Prep Cook to support peak periods. Perfect for students or those seeking flexible hours.

Key responsibilities:

1. Prep to standardized recipes
2. Label/date and rotate inventory
3. Restock stations during rushes
4. Maintain clean, safe work areas
5. Support basic receiving and counts

Qualifications:

1. Reliable, coachable, and safety-minded
2. Knife skills; willingness to learn
3. Team communication and pace
4. Ability to stand and lift 25–50 lbs
5. Food Handler preferred (we train)

Schedule & pay: 15–28 hours/week; evenings/weekends/holidays as needed. Pay: $X–$Y/hour; shift differentials where applicable.

Benefits: Flexible scheduling, meal discount, paid training, referral bonus.

Compliance: We are an equal opportunity employer. This role is nonexempt and overtime-eligible. Accommodations available upon request.

How to apply: Quick apply—send availability and start date; walk-ins welcome 2–4 pm.

Job ad vs. job description: what to publish where

Use your job description as the full source of truth and your job ad as a condensed, scannable version for job boards. The JD should include comprehensive duties, requirements, compliance, KPIs, and onboarding expectations.

Host the JD on your careers page for transparency and searchability. The job ad should compress the role summary, top 5 duties, top 5 requirements, schedule/pay line, one benefits line, and a clear CTA with application steps, then link to the full JD.

This approach reduces unqualified applicants and boosts conversion by meeting candidates where they are—quick scan first, full details on clickthrough. It also helps keep all job board postings consistent and compliant by pointing to the canonical JD.

Interview screening tips and questions

Screen for safety, teachability, and pace before speed or polish. Start with a short phone/video screen to confirm availability, pay fit, and basics. Follow with a practical test (safe knife handling, a simple dice, and a label/date task) during a short stage.

1. Walk me through your process for labeling, dating, and FIFO rotation.
2. How do you verify food temperatures and cooling steps during prep?
3. Describe how you set up your station and prep list for a busy service.
4. What knife cuts are you most comfortable with? How do you maintain your knife?
5. Tell me about a time you reduced waste or improved yields.
6. How do you handle allergens and prevent cross-contact?
7. A line cook rushes you for an item that’s not par-ready—what do you do?
8. What does a clean-as-you-go workflow look like to you?

Close by previewing KPIs and first-90-day expectations so candidates know how success is measured. This sets the tone for accountability and reduces early churn.

Onboarding checklist for new prep cooks

A structured 90-day plan accelerates ramp-up and improves retention. Pair each new hire with a buddy and review progress weekly.

1. Day 1: Orientation, PPE, Food Handler, temp log basics, knife safety.
2. Week 1: Full station tour, recipes, labeling, and FIFO signoff.
3. Day 30: Independent prep list completion to time; yield targets introduced.
4. Day 60: Cross-train second station; waste goals and accuracy review.
5. Day 90: KPI check (yields, waste, temps); growth plan to line cook.

Document each milestone and celebrate progress. Consistency here pays off with faster, safer service and stronger teams.

Career path and advancement

Prep cook is the launchpad for kitchen careers. With strong fundamentals—knife skills, yields, sanitation, and communication—many advance to line cook within 3–9 months, then to lead line, sous chef, and beyond.

Certifications like ServSafe Food Handler and ServSafe Manager signal readiness for added responsibility, especially in food safety oversight.

Build a visible ladder: define the skills and KPIs needed to move from prep to line (e.g., station ownership, ticket management, plating standards). Offer training blocks—sauces, stocks, butchery, station leadership—and tie them to pay steps to reward mastery and retention.

Frequently asked questions

What does a prep cook do? A prep cook prepares and portions ingredients, labels and stores them safely, sets up stations, and maintains sanitation to support timely service.

Do prep cooks need experience or a degree? Most roles are entry-level and require no formal education per the BLS. Teachability and safety are key, and many kitchens train on the job.

Which certifications matter? A Food Handler card is often preferred or required. CFPM coverage must be available per the FDA Food Code, typically held by a manager. ServSafe certifications are widely recognized.

What shifts do prep cooks work? Expect early openings for mise, with nights/weekends/holidays as needed. Roles are nonexempt and eligible for overtime after 40 hours under the FLSA.

How is a prep cook different from a line cook? Prep cooks handle mise en place and sanitation. Line cooks own stations, cook to order, and manage ticket flow.

What is a competitive prep cook salary? Pay varies by market and venue. Post a clear hourly range (e.g., $X–$Y/hour DOE) and note tips or differentials if applicable.

Authoritative resources:

1. CDC: Burden of foodborne illness
2. DOL: Overtime pay under the Fair Labor Standards Act
3. BLS: Food preparation workers overview
4. FDA: Food Code
5. OSHA: General Duty Clause
6. EEOC: Employer best practices
7. ServSafe: Manager certification overview

CDC burden of foodborne illness | DOL overtime | BLS food preparation workers | FDA Food Code | OSHA General Duty Clause | EEOC small business FAQ | ServSafe Manager