Culinary Pro: Part-Time, Fast-Paced Kitchen Hero

Muddy Cow; Litchfield (MN); On-site; USD 17,000 - 22,000; Part time

Job summary

Muddy Cow in Litchfield, MN is seeking a part-time Cook to support food-service operations. You will prepare, season, and cook a variety of dishes including salads, soups, meats, and vegetables in a fast-paced kitchen environment.

Ideal candidates have 1–3 years in a professional kitchen, know hygiene standards, and can work weekends, holidays, mornings, and nights while maintaining quality and teamwork under pressure.

Qualifications

• 1-3 years of experience cooking in a professional kitchen.
• Knowledge of standard food preparation and serving procedures.
• Professional communication skills required.
• Ability to take direction and work in a team.
• Ability to work in a fast-paced environment and stay focused under pressure.
• Ability to work weekends, holidays, mornings and nights.
• Ability to perform light physical tasks up to 25lbs.

Responsibilities

• Prepare and cook food according to menu using boiling, frying, broiling, steaming or roasting methods.
• Prepare food including washing, peeling and chopping.
• Weigh, measure and mix ingredients per recipes.
• Operate kitchen equipment such as grinders, ranges, fryers, broilers and toasters.
• Disassemble, clean and reassemble kitchen equipment.
• Maintain equipment and log defects for the kitchen manager.
• Ensure hygiene and sanitary standards per MN Department of Health.
• Inspect and clean preparation areas to ensure safe practices.
• Manage food temperature and HACCP documentation according to regulations.
• Monitor product usage to prevent waste.

Skills

1-3 years experience

Teamwork

Fast-paced environment

Food hygiene awareness

Ability to work weekends

Job description

Muddy Cow in Litchfield, MN is seeking a part-time Cook to support food-service operations. You will prepare, season, and cook a variety of dishes including salads, soups, meats, and vegetables in a fast-paced kitchen environment.

Ideal candidates have 1–3 years in a professional kitchen, know hygiene standards, and can work weekends, holidays, mornings, and nights while maintaining quality and teamwork under pressure.