Prep Cook

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SPECIAL NOTE:

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

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Essential Job Duties & Responsibilities:

Setup & Maintenance\n

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

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

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

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

(Employee Must Provide)

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

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• Branded Polo
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• Branded Baseball Hat
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\n\n More detail about GHM x US Open part of Gracious Hospitality Management, please visit https://culinaryagents.com/entities/1149480-GHM-x-US-Open