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Prep Cook

Essential Responsibilities:

Assists with production of products required by the cold, hot and banquet line as directed by the Executive Chef or Sous Chefs.

  • Communicate with appropriate chef to determine daily prep requirements.
  • Adhere to recipe specifications and guideline as each assignment is completed.
  • Maintain a sanitary workstation throughout entire shift.
  • Perform all tasks and duties as assigned by the Chef.
  • Adhere to proper operation of all equipment, chemicals, knife and safe food handling procedures.


  • Must be at least 18 years old.
  • Must be able to work weekends and all major holidays.
  • Must have 2-3 years of experience as a prep cook in a facility with comparable sales and/or seating capacity.
  • Demonstrated knife skills.
  • Demonstrated ability to compete assignments in a specified period.
  • Ability to exhibit technical skills.
  • Ability to adhere to and maintain quality standards, portion controls recipe specifications and product consistency guidelines.
  • Able to work independently as well as part of a team.
  • Must be dependable and reliable.

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