Cafe 251 Prep Cook

CRG Dining•Indianapolis, IN

92d

About The Position

GREAT opportunity in two downtown office cafes with perks galore! Work Monday through Friday mornings into the early afternoon…off weekends and holidays. 6-7 hours a day . Parking pass provided! Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Prep Cook, you are an essential part of the kitchen team responsible for preparing ingredients and ensuring the smooth operation of the kitchen. Your attention to detail, culinary skills, and ability to work efficiently are crucial in delivering high-quality dishes to our guests.

Requirements

Previous experience as a prep cook or kitchen assistant is preferred but not required.
Knowledge of basic cooking techniques, food handling, and safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and the ability to follow recipes and instructions.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying items up to 50 pounds.
Tolerance for exposure to heat, steam, and kitchen equipment.

Responsibilities

Ingredient Preparation: Precisely measure and portion ingredients according to established recipes and standards. Wash, peel, chop, dice, and slice vegetables, fruits, and proteins as required. Prepare marinades, sauces, dressings, and other condiments.
Equipment and Station Setup: Set up and organize your work station with the necessary tools, utensils, and ingredients. Ensure that kitchen equipment, such as knives, cutting boards, and slicers, is in good working condition and well-maintained.
Food Safety and Sanitation: Adhere to strict food safety guidelines and hygiene standards. Properly label, date, and store prepared ingredients and food items. Maintain a clean and sanitized work area and promptly clean spills and food debris.
Inventory Management: Assist with inventory control by monitoring ingredient levels and reporting shortages or excesses. Rotate food items to minimize waste and ensure freshness.
Collaboration: Work closely with other kitchen staff, including chefs and line cooks, to ensure the efficient flow of food preparation. Communicate effectively to meet kitchen production goals.
Menu Knowledge: Familiarize yourself with the restaurant's menu items and preparation methods. Stay updated on any menu changes or specials.
Time Management: Prioritize tasks and manage your time efficiently to meet kitchen prep and service deadlines.