Line Cook jobs at Hof's Hut Restaurant & Bakery - 34 jobs

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Are you the king or queen of quick and delicious comfort food? Do you find joy in food preparation? If so, the family at NORMS Restaurants is looking for you to join our Team as a Line Cook! Apply today! A casual dining SoCal tradition, NORMS has been the go-to neighborhood destination since 1949. As part of NORMS warm and familiar experience, NORMS team members personally form long-term connections with each and every guest, giving them a sense of belonging whenever they step through the doors. Along with consistent, friendly service and a welcoming environment, NORMS is committed to exceptional quality food and beverages, scratch-made recipes, ample portions and affordable, everyday pricing. For anyone and everyone, NORMS is where life happens. A Day in the Life of a NORMS Cook Each day you will have the opportunity to prepare a variety of mouth-watering dishes so satisfying that our customers will be back for more! You'll become a master at your craft as you prepare short orders quickly and efficiently. You will work closely with our amazing staff of cashiers, cooks, prep cooks, and managers - developing long-lasting working relationships. Job Qualifications Food preparation/cooking experience Ability to work quickly and efficiently Lift up to 40 pounds A positive team-player attitude A passion for all types of people and personalities A willingness to strive for excellence

Job Description Are you the king or queen of quick and delicious comfort food? Do you find joy in food preparation? If so, the family at NORMS Restaurants is looking for you to join our Team as a Line Cook! Apply today! About NORMS Restaurants A casual dining SoCal tradition, NORMS has been the go-to neighborhood destination since 1949. As part of NORMS warm and familiar experience, NORMS team members personally form long-term connections with each and every guest, giving them a sense of belonging whenever they step through the doors. Along with consistent, friendly service and a welcoming environment, NORMS is committed to exceptional quality food and beverages, scratch-made recipes, ample portions and affordable, everyday pricing. For anyone and everyone, NORMS is where life happens. A Day in the Life of a NORMS Cook Each day you will have the opportunity to prepare a variety of mouth-watering dishes so satisfying that our customers will be back for more! You'll become a master at your craft as you prepare short orders quickly and efficiently. You will work closely with our amazing staff of cashiers, cooks, prep cooks, and managers - developing long-lasting working relationships. Job Qualifications Food preparation/cooking experience Ability to work quickly and efficiently Lift up to 40 pounds A positive team-player attitude A passion for all types of people and personalities A willingness to strive for excellence

Title: Line Cook Reports To: Restaurant Management Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 6 months of experience in kitchen preparation and cooking is preferred but not required. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time.

Title: Line Cook - New Restaurant Opening Reports To: Restaurant Management APPLY TODAY TO START TRAINING IMMEDIATELY! Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time.

Title: Line Cook Reports To: Restaurant Management Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 6 months of experience in kitchen preparation and cooking is preferred but not required. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time.

Title: Line Cook Reports To: Restaurant Management Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 6 months of experience in kitchen preparation and cooking is preferred but not required. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time.

Title: Line Cook - New Restaurant Opening Reports To: Restaurant Management APPLY TODAY TO START TRAINING IMMEDIATELY! Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time.

Prep Cook Reports To: Restaurant Management Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Duties & Responsibilities: Complete opening and closing checklists. Refer to Daily Prep List at the start of each shift for assigned duties. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Kitchen Manager. Inform Kitchen Manager immediately of product shortages. Uses our Standard Recipe Card for preparing all products. Does not rely on own memory or that of other employees. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 1 year of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers and kitchen personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 5 hours).

Prep Cook Reports To: Restaurant Management Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Duties & Responsibilities: Complete opening and closing checklists. Refer to Daily Prep List at the start of each shift for assigned duties. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Kitchen Manager. Inform Kitchen Manager immediately of product shortages. Uses our Standard Recipe Card for preparing all products. Does not rely on own memory or that of other employees. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 1 year of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers and kitchen personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 5 hours).

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Line Cooks prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards and following established food production recipes and procedures. Line Cooks are responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, injury, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing, to order, all food items following standard recipes and procedures within specified time limits * Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer * Grilling, sautéing, deep-frying, baking, broiling, etc. raw and prepped foods * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Measuring and assembling ingredients and cooking items according to recipes and menu specifications * Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness * Follows SDS book for proper guidelines for use on chemicals and sanitation products * Stocking/restocking items on the cooks' line according to specifications * Washing and cleaning raw food products * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Prep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing or directing the preparation of food served using established production procedures and systems * Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for cooks line or later use * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Storing food properly and safely by marking name, date, and times * Reporting necessary equipment repair and maintenance * Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving * Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved * Maintaining daily production records * Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation * Completing food temperature checks before service * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Prep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing or directing the preparation of food served using established production procedures and systems * Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for cooks line or later use * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Storing food properly and safely by marking name, date, and times * Reporting necessary equipment repair and maintenance * Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving * Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved * Maintaining daily production records * Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation * Completing food temperature checks before service * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Prep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing or directing the preparation of food served using established production procedures and systems * Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for cooks line or later use * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Storing food properly and safely by marking name, date, and times * Reporting necessary equipment repair and maintenance * Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving * Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved * Maintaining daily production records * Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation * Completing food temperature checks before service * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed