Prep Cook

prep cook

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time off

OVERVIEW OF LA VETTA

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. The kitchen is led by a chef with 1* Michelin Star. The cuisine will reimagine the spirit of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative cooking methods, and sleek plating that never compromises true Italian tastes. To support this vision, we are building a team that is polished without being stiff, and precise without losing warmth. From the kitchen to the dining room and bar, every team member plays a vital role for our guests.

THE ROLE

The Prep Cook provides the foundational technical support required for high-volume kitchen operations. This role focuses on the efficient execution of bulk preparations and maintaining the structural organization of storage and workstations. Reporting directly to the Chef de Partie, the prep cook is responsible for the speed and accuracy of foundational tasks that enable the seamless flow of service and the kitchen's overall productivity.

As a Prep Cook, you will be responsible for the following duties:

• Complete daily prep-lists as assigned by the Chef de Partie or Sous Chef with accuracy and speed.
• Maintain workstation readiness throughout the shift. Assist in the organization of walk-ins and dry storage.
• Adhere to all kitchen workplace standards, including uniform policy, sanitation codes, and technical methods.
• Perform high-repetition tasks (e.g., butchery, vegetable prep) within established timeframes to support high-volume output.
• Assist in the smooth running of the day-to-day operational procedures in the kitchen.
• Be responsible for mise-en-place preparation.
• Ensure neatness and cleanliness of refrigerators and service areas at all times.
• Maintain good relations with other sections for the distribution of workload.
• Perform any other reasonable duties as required by the department head from time to time.

QUALIFICATIONS

• Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not essential.
• Commitment to professional kitchen discipline.
• Willingness to learn and a positive mindset.
• Ability to execute technical prep-lists under tight deadlines.

TO APPLY

Email your Resume and a Cover Letter to ***email_hidden***

Subject line: CHEF DE PARTIE - (Your Name)