Overview Each Kitchen Prep Cook's primary objective is to provide a clean and safe kitchen area for our staff. Prepare food based on recipes and guidelines. Work events as a buffet attendant or station attendant. Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized. This role will pay an hourly rate of $15.00. Benefits for

Part-Time Roles:

401(k) Savings Plan and 401(k) Matching. This position will remain open until December 18, 2026. Responsibilities Prepares hot and cold foods following company recipes and portioning requirements. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Provide high-quality, fresh food products in a timely manner for delivery to guests. Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of product. Report any maintenance required for kitchen equipment. Maintains sanitation, health, and safety standards in work areas. Observe and test foods to ensure proper cooking. Portion, arrange, and garnish food plates for delivery to guests. Consult with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption. Show demonstrated ability to meet the company standard for excellent attendance. Qualifications Previous experience as a cook or prep cook is preferred. Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner, which focuses on generating a positive, enthusiastic, and cooperative work environment. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a valid food handling certificate if required by state and federal regulations.