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Become A Prep Cook/Dishwasher

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Working As A Prep Cook/Dishwasher

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $27,277

    Average Salary

What Does A Prep Cook/Dishwasher Do At Sodexo Inc.

* Washes dishes by hand or places them in a dishwashing machine.
* Washes work tables, walls, refrigerators and meat blocks.
* Sweeps, mops, cleans and vacuums floors.
* Removes trash and garbage to designated areas.
* Transfers supplies and equipment within and between storage and work areas such as pantry and dish room.
* Cleans equipment using specific chemicals to ensure sanitary standards.
* Polishes silver.
* May wash pots.
* Attends all allergy and foodborne illness in-service training.
* Complies with all Sodexo HACCP policies and procedures.
* Reports all accidents and injuries in a timely manner.
* Complies with all company safety and risk management policies and procedures.
* Participates in regular safety meetings, safety training and hazard assessments.
* Attends training programs (classroom and virtual) as designated.
* May perform other duties and responsibilities as assigned

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How To Become A Prep Cook/Dishwasher

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.


Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.


Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.


The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Prep Cook/Dishwasher jobs

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Prep Cook/Dishwasher Demographics


  • Male

  • Female

  • Unknown



  • White

  • Hispanic or Latino

  • Asian

  • Unknown

  • Black or African American

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Languages Spoken

  • Spanish

  • French

  • German

  • Arabic

  • Italian

  • Swedish

  • Portuguese

  • Japanese

  • Mandarin

  • Chinese

  • Dakota

  • Russian

  • Hmong

  • Carrier

  • Tagalog

  • Polish

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Prep Cook/Dishwasher

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Prep Cook/Dishwasher Education

Prep Cook/Dishwasher

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Top Skills for A Prep Cook/Dishwasher


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Top Prep Cook/Dishwasher Skills

  1. Clean Kitchen
  2. Wash Dishes
  3. Salad Station
You can check out examples of real life uses of top skills on resumes here:
  • Clean kitchen when there was a lapse in other duties so that all work areas were kept neat and sanitary.
  • Bus tables and wash dishes during busy lunch rush and dinner
  • Planned and executed daily orders and salad station orders at a fast past.
  • Assist in set up and clean venue for catering events * Serve food during catering events * Help prepare food Prep food
  • Trained in customer service and managerial responsibility.

Top Prep Cook/Dishwasher Employers

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