Prep Cook (US Open)

SPECIAL NOTE:

• This is a seasonal, event-based position.
• Must be available to work nights, weekends, and extended hours during tournament dates.
• Must comply with all venue security and credentialing requirements.

Summary:
The Prep Cook is responsible for executing all foundational food preparation and station setup to ensure the Fry and Line Cooks can operate efficiently during high-volume service at the US Open. This role focuses on advance preparation, portioning, packaging setup, and maintaining organized, service-ready stations while upholding COQODAQ’s standards for quality, consistency, and food safety.

Essential Job Duties & Responsibilities:

Setup & Maintenance

• Assist with full stall setup and breakdown before and after each service period.
• Prepare and organize all prep stations to ensure smooth handoff to Fry and Line Cooks.
• Fold and prepare to-go boxes, packaging materials, boats, and containers for service readiness.
• Stickers ramekins and packaging with the correct item name. 
• Fill and portion sauce ramekins according to established par levels and presentation standards.
• Label, date, and properly store all prepared items following FIFO guidelines.
• Maintain clean, organized refrigerated and dry storage areas.
• Monitor prep levels throughout the shift and replenish as needed to support continuous service.
• Maintain strict sanitation standards across prep tables, storage areas, and equipment.
• Cross-train and assist with light line support during peak service if needed.

Culinary Duties

• Prepare and portion all sauces according to COQODAQ recipes and quality standards.
• Prepare, portion, and package cole slaw and mac and cheese to specification.
• Accurately portion ingredients and components needed for nuggets, sandwiches, fries, and desserts.
• Ensure all mise en place is prepared in advance to support high-volume execution.
• Package and organize prepped items for efficient station access during service.
• Maintain consistency in portioning, labeling, and presentation standards.
• Follow all food safety, temperature control, and sanitation procedures.
• Communicate proactively with the Chef or Shift Leader regarding prep needs, shortages, or quality concerns.

Standards

• Maintain composure and efficiency in a fast-paced, high-volume environment.
• Demonstrate a strong sense of urgency and teamwork during peak service periods.
• Uphold COQODAQ quality, cleanliness, and hospitality standards at all times.
• Represent the brand professionally in both appearance and conduct.
• Communicate clearly and respectfully with team members and supervisors.
• Follow all US Open venue policies and operational guidelines.

Qualifications

• 1+ year experience in BOH or high-volume quick service kitchen preferred.
• Experience working fry stations or high-output cooking equipment strongly preferred.
• Ability to lift up to 50 lbs and work in a fast-paced, high-heat environment.
• Strong team player; dependable and detail-oriented.
• ServSafe or Food Handler Certification required (or ability to obtain prior to start).
• Must be able to stand, move, and remain active for 8+ hour shifts.

Uniform:

(Employee Must Provide)

• White Undershirt
• Black sport shorts - (Running Shorts)
• White Sneakers
• White Socks

(COQODAQ Will Provide)

• Branded Polo
• Branded Baseball Hat