Food Prep/Cook

Ontario Trillium Foundation; Murfreesboro (TN); On-site; USD 17,000 - 21,000; Part time

Benefits offered by this job

Flexible schedule

Paid training

Hiring bonus

Job summary

CoreLife Eatery in Murfreesboro, TN is hiring a Part-Time Prep Cook / Veggie Prep to join our kitchen team. Typical shift is 9 AM to 2 PM, 3-5 days per week, with a focus on cold and veggie prep.

You will use knives, a food processor and stick mixer, read recipes, and work quickly and safely. We offer flexible scheduling, paid training, and a hiring bonus after 30 and 90 days.

Qualifications

• Experience using a knife, food processor, stick mixer preferred.
• Able to slice, dice, read a recipe, and work quickly and safely.

Responsibilities

• Position is in the kitchen doing mostly cold/veggie prep.
• Assist with basic prep tasks and maintain a clean, organized station.

Skills

Prep cooking

Vegetable prep

Recipe reading

Tools

Knife

Food processor

Stick mixer

Job description

2330 Medical Center Parkway, Murfreesboro, TN, US, 37129

Description

We have immediate openings for a Part-Time Prep Cook / Veggie Prep position. Typically (9-2PM) 3-5 weekdays days per week.

Workers Compensation

Flexible Work Schedule

Paid Training

Pay: $12.00 - $15.00 per hour including Tips (Hiring Bonus - $50 after 30 Days, additional $50 after 90)

Requirements

Experience using a knife, food processor, stick mixer preferred.

Able to slice, dice, read a recipe, and work quickly and safely.

Position is in the kitchen doing mostly cold/veggie prep

Company Information

We’ve created CoreLife Eatery to bring clean, healthy and great tasting foods to everyone every day. We feature hearty bowls that are complete meals in themselves featuring greens, grains and bone broths. All of our ingredients are free of GMO’s, trans fats, artificial colors, sweeteners and other artificial additives. Our chicken and steak are sustainably raised, and never ever given antibiotics or hormones. We buy local when and where we can, in fact, check out our “local” wall to see what’s in season around us. We also believe that hiring local team members to prepare our food, and paying them well, is much better than having it come “ready to eat” from a manufacturing plant across the country.