Prep Cook (08079) - 1335 N Main St

Domino's Franchise•Andrews, TX
•Onsite

About The Position

Domino’s Prep Cooks support the cooking line by preparing and organizing products so they are ready when needed. The role emphasizes food safety, proper product handling, and adapting to changing business needs in a fast-paced restaurant environment. Prep Cooks are expected to be communicative team players with strong time-management skills, able to prioritize tasks and follow food-safety procedures. The work involves preparing a large volume of products each shift and spending long periods standing. Frequent hand sanitization is expected. The restaurant environment is warm, bustling, and potentially noisy, with triple-stack conveyor-belt ovens, warming shelves, and carts on wheels.

Requirements

  • Minimal work experience; relevant on-the-job training is provided.
  • Texas Certified Food Handlers Certificate required.
  • Strong problem-solving and communication skills.
  • Exceptional time-management skills.
  • Ability to stand or walk for 8–10-hour shifts and lift at least 30 pounds.
  • Willingness to comply with all food-safety procedures.
  • Detail-oriented, takes pride in work, and maintains a positive attitude.
  • High school diploma or equivalent is a plus but not required.

Nice To Haves

  • One year of restaurant experience is a plus.
  • High school diploma or equivalent degree.

Responsibilities

  • Follow all food-safety guidelines.
  • Receive truck deliveries, check in products, and inspect them for damage or missing goods.
  • Date, rotate, and store products on the day they are delivered.
  • Pull daily data to determine preparation needs for a 48-hour period.
  • Prepare products according to Domino’s standards.
  • Proof dough for 24 hours, then date and re-cool it.
  • Maintain proper product temperatures during preparation.
  • Check the temperatures of refrigeration units.
  • Date products according to Domino’s dating standards.
  • Prepare all cooking PRP’s, including sandwich mats and papered pans.
  • Maintain sanitation in the prep area and wherever food may be exposed.
  • Restock dipping cups, soda machines, and boxes.
  • Report safety hazards and maintenance needs.
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