Prep Cook

Thirsty Lion Gastropub•Lone Tree, CO

17d•$17 - $20•Onsite

About The Position

Thirsty Lion | Scratch Kitchen & Craft Cocktails is hiring Prep Cooks for its new restaurant outside Park Meadows Mall in Lone Tree, Colorado. The Prep Cook prepares food according to recipes and Company quality standards, follows food-handling and allergen-risk procedures, and maintains organized, sanitary, and safe preparation and storage areas. The role requires working a variety of scheduled shifts based on operational needs, including late hours, weekends, and holidays, in a fast-paced environment and under pressure. Employees are expected to follow Company policies and procedures, work cooperatively with the team, and interact positively and professionally with guests, coworkers, and managers. The employee must be able to perform the essential functions with or without reasonable accommodation and obtain a valid food service permit. Physical requirements include continuous standing and lifting up to 10 pounds; frequent walking, bending, and overhead reaching; occasional lifting up to 50 pounds; and seldom climbing and lifting over 50 pounds.

Requirements

Must be able to obtain a valid food service permit.
Knowledge of division of responsibilities, PAR sheets, food-handling procedures, and managing food-allergen risks, as covered in the department training manual.
Knowledge of health department regulations for food storage and basic hygiene.
Knowledge of station equipment and safe knife skills.
Ability to work multiple recipes at once and manage time and multitask effectively.
Ability to work well in a fast-paced environment and under pressure.
Ability to work a variety of scheduled shifts based on operational needs, including late hours, weekends, and holidays.
Must be able 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.
Must follow Company and state safety guidelines.

Responsibilities

Arrive as scheduled, prepared for shift responsibilities, well groomed, and in proper uniform.
Follow Company policies and procedures, including those in the department training manual and employee handbook.
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.
Adhere to product shelf-life requirements and health department food-storage regulations.
Prepare and rotate products correctly, use day dots, portion items correctly, and avoid wasting usable product.
Ensure prepared food meets or exceeds Company quality standards.
Use the vegetable wash station properly and record waste on the provided waste sheet.
Practice clean-as-you-go techniques and maintain clean, organized food-preparation and storage areas, including floors.
Use safe knife skills and demonstrate knowledge of station equipment.
Follow basic hygiene regulations and Company and state safety guidelines.
Help other employees to support guest satisfaction and engage guests, coworkers, and managers positively and professionally.
Follow management and supervisor directions, including requests for side work and cleaning.
Follow Company accounting policies and procedures for employee meals and minimize china and glass breakage.