Prep Cook

I. Position

Prep Cook

II. Reports To

Executive Chef, Executive Sous Chef, and Sous Chef(s)

III. Classification

Full-Time / Part-Time Seasonal, Hourly, Non-Exempt

IV. Job Summary

The Prep Cook is responsible for preparing food for the chef’s specifications and ensuring all workstations are properly stocked and ready for service. This role supports the Executive and Sous Chefs by completing daily prep tasks essential to smooth kitchen operations. The Prep Cook plays an important role in maintaining food quality, consistency, and overall guest satisfaction. Hours may vary based on business levels.

V. Qualifications

• Must be at least 18 years of age
• Minimum 2 years of kitchen or food preparation experience preferred
• Experience with breakfast and lunch prep strongly preferred
• Must be dependable and reliable, with availability for early morning shifts (as early as 5:00am)
• Ability to stand for extended periods of time
• Safe and competent knife skills
• Ability to multitask in a fast-paced environment
• Capable of lifting up to 50 pounds
• Positive attitude and ability to communicate effectively with team members
• Complete daily and weekly cleaning and prep checklists
• Adhere to safety regulations as provided by Erin Hills and OSHA
• Follow guidelines and policies set forth by Erin Hills Employee Handbook

VI. Position Benefits

• Employee golf privilege
• Shift meal
• Discount in pro shop
• Complimentary uniform
• Flexible scheduling
• 401(k) after requirements are met

VII. Responsibilities & Duties

Set up prep stations and ensure kitchen readiness for daily operations

Prepare breakfast, lunch, and dinner prep items according to Chef’s specifications

Support line cooks during service as needed

Maintain cleanliness and organization of prep areas and equipment

Perform daily opening and closing duties, including proper storage and labeling

Monitor prep levels and communicate needs to kitchen leadership

Report equipment issues or maintenance needs promptly