Prep Cook

CONCEPT ENTERTAINMENT GROUP•Lone Tree, CO

17d•$17 - $20•Onsite

About The Position

Thirsty Lion | Scratch Kitchen & Craft Cocktails is hiring Prep Cooks for a new restaurant opening outside Park Meadows Mall in Lone Tree, Colorado. The Prep Cook prepares food to company quality standards while following recipes, food-handling procedures, food-allergen practices, and health department regulations. The role includes receiving and storing products, maintaining prep lists and product rotation, recording waste, and keeping food preparation and storage areas clean and organized. The position requires reliable attendance, proper grooming and uniform, safe knife skills, familiarity with station equipment, and a positive, professional approach when interacting with guests, coworkers, and managers. Prep Cooks support the team, follow management direction and company policies, and work a variety of scheduled shifts in a fast-paced environment.

Requirements

Able to obtain a valid food service permit.
Knowledge of food handling procedures and food allergen risks.
Knowledge of Division of Responsibilities and PAR Sheet as described in the department training manual.
Knowledge of health department regulations for food storage and basic hygiene.
Ability to follow recipes and work on multiple recipes at once.
Knowledge of product utilization, rotation, day dots, and portioning.
Knowledge of station equipment and safe knife skills.
Reliable attendance and readiness to assume shift responsibilities.
Ability to work well in a fast-paced environment and under pressure.
Good time management and multitasking skills.
Ability to work a variety of scheduled shifts, including late hours, holidays, and weekends.
Ability to continuously stand and lift up to 10 pounds; frequently walk, bend, and reach overhead; occasionally lift up to 50 pounds; and seldom climb and lift over 50 pounds.

Responsibilities

Arrive as scheduled, prepared for shift responsibilities, well groomed, and in proper uniform.
Follow department training procedures for food handling, allergen risks, and division of responsibilities.
Check in received products according to company policies and procedures.
Use prep lists daily and update progress.
Follow recipes and manage multiple recipes at once.
Follow product shelf-life requirements and health department regulations for food storage.
Maintain station preparedness through product utilization and rotation, day dots, correct portions, and minimizing waste of usable product.
Ensure prepared food meets or exceeds company quality standards.
Use the vegetable wash station properly.
Record waste on the provided waste sheet.
Practice clean-as-you-go techniques and maintain clean, organized preparation and storage areas, including floors.
Demonstrate safe knife skills and knowledge of station equipment.
Follow basic hygiene regulations and company and state safety guidelines.
Help coworkers to support guest satisfaction and interact positively and professionally with guests, coworkers, and managers.
Follow management and supervisor directions, including side work and cleaning requests.
Follow company policies and procedures, including accounting policies regarding employee meals.
Keep china and glass breakage to a minimum.