Kitchen Prep

Bob Evans Restaurants•Columbia, MD

4d•Onsite

About The Position

The Kitchen Prep role prepares farm-fresh menu items according to recipes, storyboards, and plating recipes while following food-handling, sanitation, portion, quality, kitchen, and safety standards. The employee keeps the workstation and equipment clean, organizes received goods, and works with the manager using prep lists and hot box charts to ensure products are available for service. This role may also assist in other job categories and perform other assigned duties. The job is at one location and offers pay of $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 each essential duty satisfactorily.
Ability to stand for an entire shift and walk for long periods without resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach and use hands to finger, handle, or feel objects, tools, or controls; ability to bend and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock area, and register area.

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 standards, wash hands frequently and before each new task, wear gloves to prevent bare-hand contact, and change a soiled apron promptly.
Follow standard portion sizes, quality standards, and kitchen rules, policies, and procedures.
Unpack and organize received goods in a timely manner.
Prepare menu items using plating recipes when ordered.
Promptly report equipment and food-quality problems to management.
Use prep lists and hot box charts in conjunction with the manager to ensure timely delivery of products needed for service.
Follow safety procedures when using equipment.
Assist in other job categories as needed and perform other duties as assigned.