Job Description
Location: Urbandale Schedule: PM Shift, primarily 2:00 PM – 10:00 PM (shifts range 6–12 hours depending on production needs) Availability: Weekend availability required Pay: $20–$24/hour (based on experience) Benefits: 2 Weeks PTO + 5 Sick Days | Health Insurance (50/50 split) About the Role We’re looking for a reliable High-Volume Prep Cook who thrives in a fast-paced meal-prep kitchen producing fresh, healthy meals for hundreds of customers daily. This is production-focused work — not à la carte restaurant cooking. You will portion 400–600 lbs of protein per day, follow strict recipes for consistency, and maintain a spotless workspace. Expect to be on your feet, lifting, and moving quickly in a warm kitchen environment. We believe in realistic expectations: the first weeks are physically demanding while you build stamina and learn our systems. Those who succeed enjoy the structured pace, team support, and knowing their work directly helps busy families eat healthy. Key Responsibilities Prep and portion high volumes of proteins (400–600 lbs daily) to exact specs Follow standardized recipes and production sheets for consistency Operate equipment safely and maintain clean-as-you-go stations Label, store, and rotate product (FIFO) while hitting daily output goals Support the team during peak production and help wherever needed What Success Looks Like Here Our best prep cooks are organized, detail-obsessed, and reliable. They show up on time, work hard without drama, and take pride in hitting production numbers. We value teamwork, food safety, and a positive attitude even on busy days. Required Qualifications Comfortable in a high-volume production kitchen (previous prep/line experience preferred) Able to lift 50+ lbs repeatedly and stand for entire shift Strong knife skills and attention to detail Weekend availability + flexibility for training on day shifts (first 1–2 weeks) before moving to PM Reliable transportation and excellent attendance Our Hiring Process Submit video application (2–3 minutes telling us why you’re a fit) In-person working interview (3 hours paid in the kitchen so you can feel the pace and we can assess fit)