Prep, prepare, and assemble food according to menu specifications while keeping work areas clean and maintained and stocked throughout shift hours.
Salary: $18/hr plus tips
Line Cook / Prep Cook is generally offered as a part time restaurant job.
Prior experience as Line Cook, prep cook, grill cook, fry cook, kitchen team, station cook, or other Back of the house (BOH) part time restaurant job highly desirable.
Requirements/Responsibilities

Line Cook / Prep Cook / BOH Crew Member Requirements / Responsibilities:

• Use commercial equipment to expertly prepare menu proteins.
• Ensure that enough product is being cooked that is sufficient to handle volume levels in store.
• Communicate with Steam Station Team members (if both positions are staffed) to coordinate efficient product cooking.
• Communicate with Culinary Manager and Culinary Lead to ensure that guests are served in a timely manner with hot, fresh food.
• Never put a product into service that is not prepared to specifications.

Line Cook / Prep Cook / BOH Crew Member is generally offered as a part time restaurant job.
Prior experience as Line Cook, prep cook, grill cook, fry cook, kitchen team, station cook, or other Back of the house (BOH) part time restaurant job highly desirable.
Special Instructions
Please do not send any emails, resumes, or call.
We are making it really easy to apply for this position.
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team.
ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day

• Use commercial equipment to expertly prepare menu proteins.
• Ensure that enough product is being cooked that is sufficient to handle volume levels in store.
• Communicate with Steam Station Team members (if both positions are staffed) to coordinate efficient product cooking.
• Communicate with Culinary Manager and Culinary Lead to ensure that guests are served in a timely manner with hot, fresh food.
• Never put a product into service that is not prepared to specifications