LINE/PREP COOK

Automatic Data Processing, Inc.; Fremont (OH); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Flexible scheduling

Discounted benefits

Wellness program

Budget planning tools

401(k) match

Health insurance

Paid vacation

Job summary

Automatic Data Processing, Inc. is seeking a Prep and Line Cook to support kitchen operations by preparing ingredients and menu items in alignment with recipes, sanitation standards, and hygiene requirements.

The role involves grilling, sautéing, roasting, and plating while maintaining organization, controlling costs, and collaborating with team members across shifts. Flexible scheduling and benefits are offered.

Qualifications

• Stand/walk 8–10 hours; stairs; may sit, bend, kneel, crouch or crawl.
• Lift 25 lb; may lift 50 lb+ including stairs.
• Work around noise, cold, heat, water, cleaning materials.
• Basic English, writing and math skills.
• Education/experience not required; two years preferred.

Responsibilities

• Prepare ingredients by following recipes; slice, cut, chop, mince, stir, whip, and mix; season and taste.
• Grill, sauté, roast, fry, broil; verify doneness; assemble and refrigerate cold ingredients.
• Label and organize ingredients for neatness and accessibility.
• Present meals with appropriate diningware.
• Control costs by following recipes and standards.
• Maintain sanitary kitchen per codes; clean equipment; prep during low-volume hours.
• Monitor inventory levels and notify Executive Chef for restocking.
• Collaborate with coworkers for smooth operation and efficiency.
• Maintain professional appearance and hygiene; wear proper uniform.
• Perform other duties as assigned by Executive or Sous Chefs.

Skills

Stamina

Physical strength

English proficiency

Basic math

No formal education required

Education

No formal education required

Job description

The Prep and Line Cook prepares food ingredients and menu items, complying with sanitation, heath, and personal hygiene standards. Following established recipes, portions, and procedures, the Prep and Line Cook ensures appropriate use of restaurant supplies and equipment for minimal loss and waste.

Prep and Line Cook Duties and Responsibilities

Other duties as assigned

• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.
• Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.
• Organize and label all ingredients on shelves so they are neat and easily accessible.
• Presents meals by placing and arranging hot and cold elements using diningware.
• Controls costs by adhering to recipes; following preparation standards.
• Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment. Utilizes low volume hours to prep and clean.
• Maintains supplies inventory by checking stock; checks inventory levels and notifies the Executive Chef of necessary restocking.
• Cooperates with coworkers to ensure smooth operation and maximum efficiency.
• Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working.
• All other duties and responsibilities as assigned by the Executive or Sous Chefs.

Prep and Line Cook Benefits

• Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays
• Free benefits account that includes discounted entertainment, shopping and gifts
• Chargeless fitness account incorporates assistance with wellness and healthy eating plans
• Free financial assistance program with budgeting, short-term loans, tools and resources
• No-Cost setup Flexible Spending Account for pre-tax contributions
• Health Insurance and Paid Vacation for eligible full time employees
• 401(k) with Match, Roth or PreTax options available, assistance with setup and questions

Prep and Line Cook Qualifications and Skills

The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl.
• Consistently reach shoulder level, above head, below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds.
• Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials.
• Passible understanding of English Language, writing skills and basic mathematics.
• Education and experience are not required to apply; but preference goes to applicants with two (2) years or more experience