Job Posting

Title/Position: Prep Cook
Organization: Kate's Catering and Personal Chef Services
Category: Restaurant - Hospitality
Employment: Full Time
Location: 702 Sixth Avenue, Dayton, KY 40174
Posted: July 24, 2018


Execute all back of house duties needed to prepare and package off site catering events and personal chef services per executive chef’s exact specifications.



  • Standing for extended periods of time
  • Lifting 40 pounds or more
  • Advanced knowledge of and adherence to sanitation standards
  • Receptive to on-the-job training
  • Ability to take oral instructions and corrections
  • Advanced cooking skills to execute daily changing cooking tasks
  • Wide knowledge of ingredients, cooking techniques, and cuisines
  • Set up station with all necessary supplies
  • Cooperation with all other kitchen staff
  • Answer, report to, and follow executive chef’s instructions
  • Clean up station and take care of any leftover food or ingredients
  • Stock inventory appropriately
  • Execute food of high quality and in a timely fashion
  • Company with nutritional, sanitation, and safety regulations illustrated by executive chef
  • Maintain positive and professional approach to coworkers and clients
  • Must have clean driving record to be insured on company vehicle.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 



(not listed in order of importance)

  • Advanced cooking skills and knowledge of ingredients, cuisines, and cooking methods
  • Developed palate and tasting skills
  • Excellent interpreter of oral instruction
  • Professional communication skills
  • Professional dress and appearance
  • ServSafe training (or similar sanitation credentials)
  • Familiar with industry’s best practices
  • Accuracy and speed in executing tasks





80% - executing quality food products per Chef’s and Kitchen Manager’s specifications

10% - general cleaning duties maintaining ServSafe and Northern Kentucky Health Department safety and quality standards for both food produced and facility cleanliness

4% - planning of menu items and party menus in a collaborative fashion with other team members; researching products, cuisines, and preparation methods as necessary;

4% deep cleaning duties on a weekly, monthly, and quarterly basis to maintain the best possible facility for food production

1% - maintaining industry standard certifications and education to adhere to industry best practices

1% - aiding in receiving stock orders; assessing quality of new product to accept or reject; putting away frozen, fresh, and dry storage product; rotating new product with new product; tidying product shelves; breaking down boxes

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