Kitchen Prep

Bob Evans Restaurants•Pickerington, OH

5d•Onsite

About The Position

Kitchen Prep team members prepare menu items according to recipes, storyboards, and plating instructions while following food-handling, sanitation, safety, portion, and quality standards. The role includes maintaining a clean workstation, unpacking and organizing deliveries, coordinating product needs for service, reporting equipment or food-quality issues to management, and assisting in other job categories as needed. Employees are expected to work at a high pace, demonstrate strong teamwork and dependability, and perform the position’s physical duties. The listed pay range is $14–$18 per hour, depending on geographic location and local market demand.

Requirements

0–2 years of related experience.
Strong knowledge of commonly used restaurant concepts, practices, and procedures.
Ability to rely on experience and good judgment to plan and accomplish goals.
Detail-oriented with the ability to multitask.
Ability to maintain a high pace and intensity for an extended period.
Strong menu knowledge and ability to accurately read, organize, and coordinate tickets.
Dependability and exceptional teamwork skills.
Ability to perform the essential duties satisfactorily, with reasonable accommodations where applicable.
Ability to meet the described physical demands, including standing and walking for extended periods and handling loads up to 50 pounds.

Responsibilities

Follow recipes and storyboards to prepare foods using proper preparation methods.
Follow food-handling and sanitation procedures.
Maintain a clean and sanitary workstation, including tables, shelves, walls, ovens, and refrigeration equipment.
Maintain personal grooming and hygiene; wash hands frequently and before new tasks, wear gloves to prevent bare-hand contact, and promptly change a soiled apron.
Follow standard portion sizes, quality standards, kitchen rules, policies, and procedures.
Unpack and organize received goods in a timely manner.
Prepare menu items to order using plating recipes.
Promptly report equipment and food-quality problems to management.
Use the prep list and hot box chart in coordination with the manager to ensure timely product delivery for service.
Follow safety procedures when using equipment.
Assist in other job categories when asked and perform other assigned duties.
Stand for the entire shift and walk for extended periods; push, lift, carry, and transfer up to 50 pounds; reach, handle objects and tools, bend, and stoop.
Communicate verbally and access all areas of the restaurant, including the selling floors, stock area, and register area.