Prep Cook - Koshu Club

Our Michelin-starred restaurant group is seeking an experienced Prep Cook for our 50-seat fine dining restaurant, Koshu Club. 

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

We’re looking for a prep cook that is responsible for supporting timely food service by preparing menu items, maintaining clean and organized workstations, executing kitchen systems, and communicating effectively with the team.

Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting. Guest connections are essential here, but always professional, never performative. Our dining room is built on quiet confidence and respect for the guest’s experience.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

• Fine dining service experience preferred

• Positive attitude

• Careful attention to detail

• A sense of urgency and strong communication skills

• Ability to work cleanly and efficiently

• Punctuality

• Energy, organization skills, and ambition

• Team-working skills

• Professional appearance with close attention to care and grooming

• Ability to communicate and work in English, additional languages beneficial

• Commitment to excellence

• Desire to learn

• →

  Works under the direction of chefs to complete assigned daily tasks

• →

  Follows prep and recipe lists precisely

• →

  Follow directions accurately and efficiently.

• →

  Oversees their designated station and holds responsibility for all items produced.

• →

  Collaborates with BOH staff to ensure food quality and standards are met

• →

  Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.

• →

  Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

• Required to stand and walk for extensive periods of time without breaks during busy times

• Required to be able to lift or move up to 50 pounds without assistance