We’re searching for a food prep cook who will work with our head cook/chef to prep a variety of foods and stock food stations with ingredients and condiments. You’ll be responsible for keeping all food stations and equipment neat, clean, and sanitized. You must read recipe directions in English and operate kitchen equipment, including sharp knives and measuring tools.
Expect some lifting, bending, and standing on your feet during your shift, as well as the ability to take on other duties as needed. If you want to gain more cooking experience, this job may be for you! Some experience is preferred, but we will train the right person. Fill out an application today, and let’s meet!
Compensation:
$11 hourly
Responsibilities:-
Follow instructions for recipes. Read meal charts and labels in English and use the measuring tools correctly
- Maintain a clean, organized prep area and workstation at all times, and sanitize equipment after each shift or when we close
- Use the correct amounts of condiments, wash all fruits and vegetables to be peeled, diced, and sliced, slice meats, and mix a variety of sauces
- Observe all company-required food safety guidelines and protocols in the areas where food is prepared and kitchen equipment is utilized
- Handle simple cooking tasks such as brewing coffee or tea, preparing soups and reducing sauces, and assisting others in the kitchen when necessary
Qualifications:-
Basic familiarity with operating kitchen equipment
- Ability to stand on your feet for extended periods of time, as well as lift 35 to 50 pounds, pull heavier items, and bend frequently
- Flexibility to work weekend hours and holidays if necessary, as well as some extended hours
- We’d like you to have some kitchen experience and associate’s degree (AA) or equivalent, but it’s not necessary
- Understanding of how to read recipes, meal charts, measuring tools, and labels in English
About Company
We are looking for a passionate, hard-working person who wants to be part of our team and take ownership and pride in what they do.
