Prep Cook

F&B Prep Lead

Position Overview

The Food and Beverage Lead Prep cook is responsible for overseeing daily food and beverage

preparation to ensure the kitchen and bar are organized, fully stocked, and service ready. This

critical role supports both kitchen and bar operations and requires strong organizational skills,

attention to detail, food safety knowledge, and the ability to execute recipes consistently in a

fast-paced hospitality environment.

Key Responsibilities

Daily Prep Operations

Lead and execute daily food and beverage preparation, including batching, juicing,

syrups, infusions, garnishes, ingredient processing, and menu production.

Ensure all prep is completed accurately, efficiently, and on schedule before service.

Monitor prep levels and anticipate production needs with the use of prep lists.

Quality Control

Maintain consistency, quality, flavor, and presentation standards.

Follow recipes and preparation procedures precisely.

Conduct routine quality checks on all prepared products.

Inventory & Organization

Monitor inventory levels and communicate shortages or ordering needs to management.

Participate in monthly inventory counts on the 1st of each month.

Maintain organized storage, labeling, dating, and FIFO systems.

Cleanliness & Food Safety

Maintain clean, organized, and efficient prep, storage, kitchen, and bar areas.

Ensure compliance with HACCP principles, food safety regulations, sanitation standards,

and company procedures.

Complete required food safety and sanitation documentation

Team Collaboration

Work closely with management, kitchen, bar, and service teams to support smooth daily

operations.

Communicate production updates, inventory needs, and operational concerns proactively.

Innovation and Professionalism

Assist with testing and implementing new recipes, ingredients, and preparation methods

for food and beverage.

Demonstrate professionalism, reliability, accountability, and a commitment to hospitality

excellence.

Foster a positive and respectful team culture.

Qualifications

Minimum 1 year of experience in a professional kitchen, catering operation, hospitality

venue, or high-volume food service environment.

Experience with food preparation, bar prep, batching, garnishes, syrups, and infusions is

preferred; however, a positive attitude, strong work ethic, and willingness to learn are

most important.

Strong knife skills, organizational skills, and attention to detail.

Ability to work independently and prioritize tasks effectively.

Must obtain and maintain a valid Food Handler Certificate and TABC Certification

within 30 days of hire.

Physical Requirements

Ability to stand for extended periods and lift up to 50 pounds.

Ability to work safely and efficiently in a fast-paced environment.