Job Details

Prep Cook - Maitland

Luke's - 640 South Orlando Avenue, Maitland, FL 32751

$18-22/hr Staff meal program 401(k) with company participation, Accrued vacation time, Quarterly incentive opportunities, Opportunities for growth within a respected hospitality group

Job Description

Luke's is growing its team!
Luke's is seeking talented new team members to join our culinary family!  We’re currently hiring a skilled and motivated Prep Cook to support our dynamic kitchen team.
This role is ideal for a culinary professional who values precision, consistency, and collaboration. You’ll work alongside our chefs to craft high-quality dishes that reflect our commitment to seasonality, refined technique, and elevated Coastal cuisine.

Key Responsibilities
  • Execute daily prep tasks according to chef instructions and standardized recipes
  • Wash, chop, portion, and label ingredients with precision
  • Maintain a clean, organized, and properly stocked prep station
  • Follow food safety and sanitation procedures at all times
  • Assist with receiving, stocking, and rotating inventory
  • Support line cooks and kitchen leadership as needed throughout service

Qualifications
  • At least 3 years of kitchen experience preferred, ideally in a high-volume environment
  • Strong knife skills and knowledge of basic prep techniques
  • Understanding of food safety and cleanliness standards
  • Ability to stay focused and efficient in a fast-paced setting
  • Team-oriented mindset with a strong work ethic
  • Availability to work evenings, weekends, and holidays as needed

What We Offer
  • A positive, professional, and growth-focused kitchen culture
  • Competitive pay based on experience
  • Staff meal program
  • 401(k) with company participation
  • Accrued vacation time policy
  • Quarterly incentive opportunities
  • Opportunities for advancement within a respected hospitality group

If you’re passionate about food, eager to learn, and ready to contribute to a collaborative kitchen environment, we’d love to meet you.


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