How to Hire a Prep Cook: Complete Guide for Restaurants

Your line cooks are spending half their shift chopping vegetables instead of cooking. Your mise en place is inconsistent. And every time you think you’ve caught up, someone calls out, and the whole system falls apart.

A dedicated prep cook solves these problems—but only if you hire the right one. This guide covers everything from writing a job description to conducting working interviews, setting pay, and onboarding your new hire so they stick around.

What is a prep cook?

Hiring a prep cook starts with a clear job description that highlights knife skills, food safety knowledge, and reliability. From there, you post on job boards like Indeed or Culinary Agents, interview candidates with scenario-based questions, and bring your top picks in for a working interview to see how they actually move in your kitchen.

A prep cook handles all the ingredient preparation that happens before service. They wash, chop, portion, and organize everything your line cooks will use during the rush. In the back of house hierarchy, prep cooks sit below line cooks and above dishwashers. They’re often the first to arrive and the last to leave before dinner service starts.

Why your restaurant needs a prep cook

If your line cooks are spending the first two hours of every shift chopping vegetables instead of cooking, that’s a problem. That time could go toward actual service prep, menu development, or just not burning out before the dinner rush even starts.

Here are the signs it’s time to bring on a dedicated prep cook:

• Your line cooks are doing double duty: They’re prepping AND cooking, which slows down service and leads to mistakes
• Prep isn’t getting done consistently: Some days you’re short on mise en place, and your cooks are scrambling mid-service
• Food waste is creeping up: Inconsistent portioning leads to over-ordering and spoilage
• Morning shifts are chaotic: No one’s dedicated to getting the kitchen ready before service

A prep cook takes pressure off your entire line. They’re the reason your cooks can walk into a station that’s ready to go.

How much to pay a prep cook

According to Indeed (and as of writing), the average prep cook in the U.S. makes $16.99 per hour. But prep cook wages vary widely depending on your location, the candidate’s experience, and the type of restaurant you run. Before posting a job listing, research what other kitchens in your area are paying.

Entry-level prep cook wages

New prep cooks with little to no professional kitchen experience typically start at or slightly above minimum wage in most markets. For many, this is their first kitchen job and a stepping stone into the industry.

Experienced prep cook wages

Prep cooks with culinary training, food safety certifications, or several years of experience command higher wages. High-volume restaurants and fine dining establishments often pay more to attract candidates who can hit the ground running.

Factors that affect prep cook pay

• Location: Urban markets and high-cost-of-living areas pay more than rural towns
• Restaurant type: Fine dining and high-volume kitchens typically offer higher wages than casual spots
• Experience level: Culinary school graduates or candidates with ServSafe certification often earn more
• Shift timing: Early morning or overnight prep shifts sometimes include a premium

Check sites like Indeed or the Bureau of Labor Statistics for current wage data in your area before setting your pay range.

Essential skills to look for in a prep cook

Technical skills matter, but soft skills like reliability and communication are equally important. You can teach someone to julienne a carrot. You can’t teach them to show up on time.

Knife skills and food prep techniques

Look for consistent cuts, safe knife handling, and familiarity with different prep methods like julienne, brunoise, and chiffonade. Speed comes with practice. Precision matters more for new hires.

Time management and organization

Prep cooks work against the clock every shift. The best ones can prioritize tasks, work through a prep list methodically, and stay organized in a small workspace without constant supervision.

Communication and teamwork

Prep cooks flag problems early: low inventory, equipment issues, and running behind schedule. A prep cook who notices you’re almost out of onions and says nothing is a liability.

Physical stamina and dependability

This job is physically demanding. Standing for hours, lifting heavy containers, and repetitive motions. But reliability matters most. A prep cook who doesn’t show up leaves your line cooks scrambling to do two jobs at once.

Food safety knowledge

Look for candidates who understand proper food storage, temperature control, and cross-contamination prevention. ServSafe certification is a plus, but it can be trained on the job if the candidate shows promise.

Prep cook duties and responsibilities

Prep cook duties vary by restaurant, but most share a core set of tasks.

Inventory and ingredient management

Checking stock levels, rotating inventory using FIFO (first in, first out), and alerting managers when supplies run low. A prep cook who stays on top of inventory prevents mid-service emergencies.

Produce washing and cutting

Washing, peeling, chopping, and portioning fruits and vegetables. This is often the bulk of daily prep work and where knife skills really show.

Protein portioning and cleaning

Trimming, portioning, and storing meats and seafood. This requires knowledge of proper handling and storage temperatures.

Sauce and stock preparation

Making stocks, sauces, dressings, and marinades from scratch according to recipes. Consistency matters. Your prep cook follows the recipe bible, not their own interpretation.

Kitchen sanitation and setup

Cleaning and sanitizing workstations, organizing walk-ins, and setting up stations for line cooks before service.

How to write a prep cook job description

A clear, specific job description attracts better candidates and sets expectations upfront. Generic postings get generic applicants.

Job title and summary

Keep the title simple: “Prep Cook” works. The summary covers what the job involves and what kind of restaurant you run, in two to three sentences.

Key responsibilities to include

List specific daily tasks, not vague phrases like “assist in kitchen operations.” Be concrete:

• Execute daily prep lists for lunch and dinner service
• Portion and store proteins according to specifications
• Maintain the cleanliness and organization of prep stations and walk-in coolers
• Monitor inventory levels and communicate shortages to the kitchen manager
• Follow all food safety and sanitation guidelines

Required qualifications and experience

Decide what’s truly required versus preferred. For entry-level roles, reliability and willingness to learn often matter more than years of experience.

Compensation and benefits information

Include pay range, shift hours, and any benefits like staff meals, flexible scheduling, or growth opportunities. Transparency attracts more applicants and saves everyone time.

Where to post your prep cook job listing

Different channels reach different candidates.

• Industry-specific job boards: Poached, Culinary Agents, and similar restaurant-focused sites attract candidates already in the industry
• General job boards: Indeed and Craigslist still drive high volume for hourly kitchen roles
• Social media: Post on your restaurant’s Instagram or Facebook; your followers may know someone looking
• In-house referrals: Your current team likely knows other kitchen workers, so consider offering a referral bonus
• Culinary schools: Local culinary programs often have job boards for students and recent graduates
• Walk-in inquiries: Keep applications on hand and post a “Now Hiring” sign in your window

How to interview prep cook candidates

Kitchen skills matter more than polished interview answers. Structure your interview to assess both technical ability and reliability.

1. Ask about their experience and background

Start with their work history. Where have they worked? What were their responsibilities? Why did they leave? Look for patterns in job tenure and reasons for leaving.

2. Test their kitchen knowledge

Ask scenario-based questions: How would you store raw chicken? What’s the first thing you do when you arrive for a prep shift? What do you do if you notice you’re running low on an ingredient mid-shift?

3. Assess reliability and cultural fit

Ask about their availability, transportation, and how they handle early morning shifts. Discuss your kitchen’s pace and culture to gauge fit.

4. Conduct a working interview

Invite strong candidates for a paid trial shift. Watch how they move in the kitchen, follow instructions, and interact with the team. This tells you more than any interview question ever could.

Red flags to watch for when hiring prep cooks

• Gaps in employment with vague explanations: Ask follow-up questions to understand the full story
• Negative comments about past employers: A candidate who badmouths previous kitchens may do the same to yours
• Unreliable transportation or scheduling conflicts: If getting to work is already a problem, it won’t improve after hiring
• Lack of basic food safety knowledge: Not knowing proper storage temperatures is concerning
• Poor knife skills during a working interview: Speed can be learned, but unsafe handling is a liability
• Resistance to feedback: Watch how they respond to correction during a trial shift

How to onboard a new prep cook

Good onboarding reduces turnover and gets your new hire productive faster. Don’t just throw them into the deep end on day one.

1. Set clear expectations on day one

Walk through daily responsibilities, shift start times, uniform requirements, and who they report to. Provide a written prep list and recipe bible.

2. Pair them with an experienced cook

Assign a mentor for the first week or two. The new hire shadows, asks questions, and learns your kitchen’s specific systems and standards.

3. Introduce your kitchen systems and schedule

Show them how to clock in and out, where to find the schedule, how to request time off, and how to communicate with management.

How to schedule prep cooks for kitchen efficiency

Prep cook scheduling is different from line cook scheduling. Prep happens before service, so shifts start earlier and end before the rush.

• Schedule prep shifts to end before the rush: Your prep cook’s work is done before service starts
• Stagger start times based on prep volume: Heavier prep days, like before weekends, may need earlier starts
• Track hours to avoid overtime surprises: Prep cooks working five or six morning shifts can hit overtime quickly
• Build in flexibility for call-outs: Cross-train a line cook or dishwasher to handle basic prep if your prep cook is out

Scheduling software built for restaurants, like 7shifts, lets you see labor costs as you build the schedule and makes it easy for your team to swap shifts or update availability without back-and-forth texts.

Build a stronger back of house team with the right tools

Hiring the right prep cook improves kitchen efficiency and takes pressure off your line cooks. Start with a clear job description, use working interviews, and invest in proper onboarding. A solid prep cook makes your entire kitchen run smoother.

Ready to simplify scheduling for your kitchen team? Start a free trial of 7shifts and see how easy it is to build schedules, track labor costs, and communicate with your back of house staff.

Related watch: Winning the restaurant hiring game

Frequently asked questions about hiring prep cooks

What is the difference between a prep cook and a line cook?

A prep cook handles ingredient preparation before service, including washing, chopping, portioning, and making sauces. A line cook works a station during service and cooks dishes to order.

How many prep cooks does a restaurant need?

The number depends on your menu complexity, service volume, and kitchen size. A small restaurant may need one prep cook while high-volume operations often need several.

What hours do prep cooks typically work?

Prep cooks usually work morning shifts that start several hours before service and end before or shortly after the kitchen opens. Exact hours depend on your restaurant’s operating schedule.

How long does it take to train a new prep cook?

Training time varies based on the cook’s experience and your kitchen’s complexity. Most prep cooks become comfortable with daily tasks within one to two weeks of consistent shifts.

Do prep cooks need formal culinary training?

Formal culinary training isn’t required for most prep cook positions. Many restaurants hire candidates with no professional experience and train them on the job if they show reliability and willingness to learn.