Kitchen Prep

Bob Evans Restaurants•Columbus, OH

1d•Onsite

About The Position

The Kitchen Prep team member prepares food for service at Bob Evans, following recipes, storyboards, plating recipes, portion standards, and kitchen procedures. The role includes safe food handling and sanitation, maintaining a clean workstation, organizing received goods, and coordinating with the manager to ensure products are ready when needed. Team members report equipment or food-quality problems and may assist in other job categories or perform other assigned duties. The position requires dependability, teamwork, attention to detail, and the ability to work at a sustained pace while accurately reading, organizing, and coordinating tickets. The role involves standing and walking for extended periods, handling items weighing up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states that it updates safety and sanitation procedures according to current CDC, local, and state guidelines.

Requirements

0–2 years of related experience.
Strong knowledge of commonly used restaurant concepts, practices, and procedures.
Dependability and exceptional teamwork skills.
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.
Ability to stand for an entire shift and walk for long periods without rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Responsibilities

Follow recipes and storyboards to prepare food using proper preparation methods.
Follow proper food-handling and sanitation procedures.
Keep the workstation clean and sanitary, including tables, shelves, walls, ovens, and refrigeration equipment.
Maintain personal grooming and hygiene standards, including frequent handwashing, wearing gloves to prevent bare-hand contact, and changing a soiled apron promptly.
Follow standard portion sizes, quality standards, 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 the prep list and hot box chart in coordination with the manager to ensure products are delivered on time for service.
Follow safety procedures when using equipment.
Assist in other job categories when asked and perform other duties as assigned.