Hiring contact

BOH Dept. Head





Job Overview

Responsible for the preparation and/or cooking of food that follows company-directed specifications by performing the following duties:

Position Description

  • Ensures all materials and supplies are available.
  • Sets up station according to established guidelines and requirements to ensure guest safety.
  • Ensures that all foods are prepared according to established recipes and plating guidelines.
  • Executes designated preparation stations without support under normal conditions.
  • Follows all company HACCP documentation and procedures throughout daily shifts.
  • Responsible for daily requisition of non-food and food products and ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling, and rotating.
  • Maintains safety standards while using knives and other food preparation equipment.
  • Restocks and/or breaks down the work station at the conclusion of the shift.
  • Stocks all stations as directed and cleans/closes all stations as directed.
  • Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
  • Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.
  • Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
  • Maintains high-level of knowledge regarding the company’s products and happenings.
  • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
  • Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
  • Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills and Experience

Six months to one year minimum as a prep/line cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience