Prep Cook : A prep cook, short for “preparation cook,” plays a crucial role in a kitchen or food preparation setting. Their primary responsibility is to assist the chef or kitchen staff in preparing and organizing ingredients and various components needed for dishes. A prep cook is responsible for preparing ingredients, vegetables, and other components necessary for cooking dishes as per the restaurant or kitchen’s menu. They ensure that all items are ready and organized, allowing the kitchen to operate efficiently during service hours.
Key Responsibilities:
Ingredient Preparation:
Wash, peel, chop, dice, and slice vegetables, fruits, and herbs as per established recipes and standards.
Prepare meat, poultry, and seafood by trimming, cutting, and portioning.
Measure and weigh ingredients accurately to ensure consistency in recipe execution.
Recipe Readiness:
Ensure all necessary ingredients are readily available for the cooking staff.
Stock and maintain kitchen stations with essential items like sauces, spices, and condiments.
Follow recipes and instructions provided by the head chef or sous chef.
Food Safety and Sanitation:
Adhere to food safety and sanitation guidelines, including proper storage, labeling, and handling of ingredients.
Maintain a clean and organized work area, including kitchen equipment and utensils.
Dispose of kitchen waste and recyclables properly.
Inventory Management:
Keep track of ingredient levels and report shortages to the chef or kitchen manager.
Rotate and restock ingredients to minimize waste and ensure freshness.
Assist with inventory counts and orders as needed.
Collaboration:
Work closely with the kitchen team to coordinate preparation activities and ensure a smooth flow of service.
Communicate effectively with other kitchen staff to avoid delays and maintain quality.
Equipment Maintenance:
Operate and clean kitchen equipment such as knives, slicers, food processors, and grinders.
Report any malfunctioning equipment to the chef or manager for repairs.
Quality Control:
Ensure that all prepared items meet quality and presentation standards.
Adjust seasonings as necessary.
Line Cook : A Line Cook is a crucial member of the kitchen team responsible for preparing and cooking various food items to the highest standards. Working under the supervision of the head chef or kitchen manager, the Line Cook ensures that dishes are prepared consistently, adhering to established recipes and guidelines. They play a fundamental role in delivering quality meals and ensuring customer satisfaction.
Key Responsibilities:
Food Preparation: Prepare and portion ingredients according to the recipes and menu specifications. This includes chopping, cutting, marinating, and measuring ingredients accurately.
Cooking: Cook and plate various dishes, including appetizers, entrees, and desserts, following the appropriate cooking techniques and timings. Ensure that food is cooked to
perfection, maintaining taste, texture, and presentation standards.
Station Organization: Keep the cooking station clean, organized, and stocked with necessary ingredients and equipment to facilitate a smooth workflow during service.
Adherence to Food Safety Standards: Comply with all food safety and sanitation regulations, ensuring that the kitchen maintains a clean and hygienic environment. Properly handle, store, and label food items to prevent contamination and ensure freshness.
Collaborate with the Kitchen Team: Work closely with other kitchen staff, such as sous chefs and dishwashers, to coordinate food preparation and maintain a harmonious working
environment.
Menu Knowledge: Familiarize oneself with the menu offerings, including daily specials, to answer customer inquiries and provide recommendations when necessary.
Time Management: Efficiently manage cooking times to ensure that all orders are prepared and served promptly, especially during peak hours.
Quality Control: Regularly inspect the quality of ingredients and finished dishes to guarantee they meet the established standards of taste, appearance, and portion sizes.
Adaptability: Be prepared to work in different stations within the kitchen, as required, and handle any special dietary requests or modifications from customers.
Maintenance and Cleaning: Perform routine cleaning tasks to maintain kitchen equipment and keep the kitchen area tidy during and after service.
Inventory Management: Assist in monitoring and restocking inventory, notifying supervisors when ingredients are running low or equipment needs maintenance.
Training and Learning: Continuously improve culinary skills and stay updated on new cooking techniques and trends to enhance performance and contribute to the team’s success
Dishwasher : Dishwashers are responsible for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods. Additionally, dishwashers are expected to keep the dishwarshing area clean and safe.
Position
Prep Cook (1 M/F)
Line Cook (1 M/F)
Dishwasher (4 M/F)
Location
Myrtle Beach , SC
Rate
Prep Cook $13.00 per hour
Line Cook $13.00 per hour
Dishwasher $13.00 per hour
Hours
32-40 hours per week
Start Date
7 May 2026 – 26 Jun 2026
End Date
20 Aug 2026 – 7 Sep 2026
English level
Intermediate – Advanced
Housing
$150 per week ($115-$150 per week, maybe more/less) (Must Arrange own)
Deposit amount $300 (Depends)
Transportation to work
On foot or bike, public transportation is available to you as well. Depending on the option depends on how long it will take
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