Line Cook/Prep Cook Lotus Seafood Stafford Stafford, TX Job Details Part-time | Full-time $12 - $16 an hour 1 day ago Benefits Employee discount Qualifications Grilling Pre-cooking preparation Teamwork Sautéing Kitchen stations Full Job Description

LINE COOK / PREP

COOKPosition The Line Cook / Prep Cook is responsible for preparing ingredients, cooking food according to Lotus Seafood recipes and standards, maintaining proper food safety and sanitation procedures, and keeping the kitchen organized and fully stocked. This position must work quickly, accurately, and consistently while supporting the entire kitchen team during busy periods. The Line Cook / Prep Cook must follow all recipes, portion sizes, cooking times, holding procedures, and quality standards set by Lotus Seafood. Key Responsibilities1. Food Preparation Prepare ingredients according to daily prep lists and pars. Wash, cut, portion, season, and store food properly. Prepare seafood, meats, vegetables, sauces, rice, and other ingredients according to company recipes. Maintain proper FIFO rotation. Label and date all prepared food. Check expiration dates and discard expired or unsafe products. Keep prep areas clean, organized, and stocked. Complete all assigned prep before service whenever possible. Communicate immediately with the Kitchen Manager if prep items are running low or cannot be completed. 2. Line Cooking Work assigned stations including Boiled, Fry, Grill/Sauté, Fried Rice, or other kitchen stations. Cook all food according to Lotus Seafood recipes and standards. Follow correct cooking times, temperatures, seasoning, and portion sizes. Maintain consistent food quality and presentation. Monitor food levels and communicate when additional product needs to be cooked. Keep the station stocked and organized throughout the shift. Assist other stations when needed during busy periods. Read tickets carefully and prepare orders accurately. 3. Food Quality & Accuracy Follow recipes exactly; do not change ingredients, portions, or cooking procedures without management approval. Check food quality before sending orders to Expo. Ensure seafood and other products are cooked properly. Maintain correct portion sizes to control food cost. Immediately notify management of damaged, spoiled, or questionable food. Minimize waste and report excessive waste to management. 4. Food Safety & Sanitation Follow all food safety procedures at all times. Maintain proper food temperatures during preparation, cooking, cooling, and holding. Properly label, date, store, and rotate food. Prevent cross-contamination between raw and cooked products. Wash hands regularly and follow proper glove procedures. Keep work surfaces, cutting boards, utensils, equipment, and floors clean. Clean and sanitize the station throughout the shift. Follow closing cleaning procedures completely. 5. Kitchen Organization Keep ingredients properly stocked and organized. Maintain clean and organized coolers, prep tables, shelves, and storage areas. Return ingredients and equipment to their proper locations. Keep the kitchen free of unnecessary clutter. Complete opening, shift-change, and closing duties as assigned. Help maintain overall kitchen cleanliness during downtime. Daily Expectations Arrive on time and ready to work. Be in proper uniform and have required non-slip shoes. Review the prep list and assigned station at the beginning of the shift. Complete prep according to required pars. Keep your station stocked throughout service. Maintain proper food quality and portion control. Communicate with the Kitchen Manager and other team members. Stay productive during slow periods. Help clean and restock instead of standing around. Assist other stations when your assigned work is complete. Performance Standards The Line Cook / Prep Cook is expected to maintain: Consistent food quality Accurate portions Proper cooking times and temperatures 100% recipe compliance Proper food labeling and rotation Proper food safety practices Clean and organized workstations Minimal food waste Complete prep according to assigned pars Accurate and timely ticket production Teamwork and communication Reliable attendance and punctuality Teamwork & Communication Communicate shortages, mistakes, equipment problems, and food-quality concerns to management immediately. Help other kitchen employees when your station is caught up. Respect all team members and maintain a professional attitude. Follow directions from the Kitchen Manager, Shift Manager, and General Manager. Ask questions when you are unsure instead of guessing. Take responsibility for mistakes and correct them immediately. Downtime Expectations When there are no immediate orders or prep assignments, employees should: Restock their station. Check and complete remaining prep. Clean and sanitize equipment. Organize coolers and storage areas. Check labels and expiration dates. Sweep and maintain the kitchen floor. Assist another station. Complete any additional duties assigned by management. Physical Requirements Ability to stand for extended periods. Ability to lift and carry food products and kitchen supplies. Ability to work in a hot, fast-paced kitchen environment. Ability to bend, reach, lift, and move throughout the kitchen. Ability to work efficiently during high-volume periods.

Reporting Structure Reports To:

Kitchen Manager / Shift Manager / General Manager The Line Cook / Prep Cook is expected to follow company procedures, recipes, food-safety standards, and instructions from management at all times.

Pay:

$12.00 - $16.00 per hour

Benefits:

Employee discount

Work Location:

In person