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 overall productivity of the kitchen.
As 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 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 protected]