Prep cook

Haggo's Organic Tacos- San Clemente; San Clemente (CA); Presencial; USD 11.000 - 14.000; Jornada completa

Descripción de la vacante

Haggo’s Organic Taco LLC in San Clemente, CA is seeking a Prep Cook to support daily Back of House operations. You will prepare fresh organic ingredients, stock stations, and ensure adherence to recipes, quality standards, and sanitation guidelines.

The role involves early shifts, batch production, FIFO inventory, and strict food safety practices. Candidates should have at least 1 year of line cook or food prep experience and hold a valid California Food Handler Card.

Formación

• Proficient knife skills (safe, precise, and efficient chopping)
• Standard measurement knowledge for portioning and prep
• Proper food temperature control to ensure safety
• Strong time-management skills to handle multiple tasks efficiently

Responsabilidades

• Prepare bulk ingredients, marinades, meats, produce, salsas, and sauces per Haggo’s recipes and SOPs
• Review daily prep lists with Shift Lead; prioritize tasks based on inventory and volume forecasts
• Ensure all items meet quality standards before stocking stations or walk-ins
• Maintain proper food safety logs and adhere to FIFO rotation for all ingredients
• Keep workstation clean, organized, and sanitized; perform closing breakdown and reset
• Communicate ingredient shortages or prep needs to leadership and follow safety guidelines

Conocimientos

Knife skills

Measurement knowledge

Temperature control

Time management

Descripción del empleo

Summary

• The Prep Cook is foundational to daily Back of House (BOH) kitchen operations at Haggo’s Organic Taco. Responsible for preparing fresh, organic ingredients according to strict company recipes and quality standards, the Prep Cook ensures that the kitchen line remains fully stocked, organized, and ready for high-volume service periods
• Prep Cooks execute early morning and daily batch food production chopping produce, marinating proteins, cooking base sauces, and preparing house made salsas and taco fillings. They strictly adhere to Haggo’s organic standards, manage ingredient par levels, execute FIFO inventory rotation, uphold rigid sanitation practices, and assist with receiving and stocking incoming deliveries.

Qualifications & Certifications

• Experience: Minimum 1 year of line cook or food preparation experience in high-volume, fast-casual or full-service kitchen environments preferred.
• Food Handler Card: Valid San Diego County Food Handler Card (for SD County locations) or California Food Handler Card (for Orange County locations) prior to starting.
• Language & Communication: Ability to understand, read, and execute recipes in English or Spanish; clear verbal communication with shift leaders and kitchen team members.
• Skills: Proficient knife skills (safe, precise, and efficient chopping/slicing), standard measurement knowledge, proper food temperature control, and strong time-management skills.

Kitchen Execution & Quality Standards

• Recipe Compliance: Prepare all bulk ingredients, marinades, meats, produce, salsas, and sauces strictly according to Haggo’s organic recipes, portion rules, and standard operating procedures.
• Prep Sheet Execution: Review daily prep lists with the Shift Lead or Line Cook team; prioritize production tasks based on current inventory levels and daily volume forecasts.
• Consistency & Taste: Ensure all prepared items meet Haggo's strict visual, flavor, and texture standards before stocking stations or store walk-ins.

Food Safety & Kitchen Hygiene

• Temperature Monitoring: Maintain proper food safety logs, ensuring hot foods remain above required hot-holding temperatures and cold foods stay below refrigerated thresholds.
• FIFO Rotation: Practice strict First-In, First-Out (FIFO) food rotation for all prepped ingredients and raw goods to eliminate waste.
• Station Cleanliness: Maintain a clean, organized, and sanitized workstation throughout the shift. Perform breakdown, deep cleaning, and station reset at closing.
• Personal Hygiene: Comply fully with hair/beard restraint policies, clean apron usage, handwashing procedures, and health code standards.

Team Communication & Safety

• Line Communication: Maintain active verbal communication with the Expediter (Expo) and Shift Lead regarding ticket priority, special orders, or inventory shortages.
• Workplace Safety: Adhere strictly to OSHA safety regulations, proper knife handling techniques, chemical safety, and equipment operation protocols.
• Break Compliance: Follow California break laws by taking mandatory meal and rest periods as scheduled by the Shift Lead.

Compensation Range

• This is a tip pool eligible position. $19 HR + Tip Pool. Range $8-$10 HR. This estimation is based on company averages, tips are never guaranteed.

Constantly: 66% – 100% of shift

• Prepare, cook, and assemble organic food orders on the line according to company recipes.
• Maintain clean, sanitized, and stocked line stations.
  Enforce food safety, personal hygiene, hair restraint, and apron compliance standards.
• Stand, walk, and operate kitchen equipment (grills, fryers, prep stations) in hot kitchen environments.

Frequently: 34% – 65% of shift

• Perform food prep duties (chopping, marinating, cooking bulk batch ingredients, assembling sauces).
• Record food temperature logs, verify walk-in/line cooler temperatures, and execute FIFO rotation.
• Restock station line coolers, steam tables, and dry storage supplies.
• Communicate ingredient shortages, prep needs, or equipment maintenance issues to leadership.

Occasionally: 1% – 33% of shift

• Participate in deep cleaning tasks, equipment maintenance, and end-of-night BOH breakdown.
• Attend BOH team meetings, safety trainings, or all-staff quarterly meetings.

Physical Requirements & Working Conditions

• Standing / Walking: Constantly standing and walking on concrete, tile, or non-slip rubber mats throughout the shift.

• Lifting / Carrying: Frequently lifting ingredient boxes, food buckets, sheet pans, or ice containers. Average weight: 25 lbs; Maximum weight: 50 lbs.

• Bending / Reaching: Frequently stooping, crouching, reaching overhead, and bending to access low refrigeration units, reach high prep shelves, or scrub line equipment.

• Environmental Exposure: Continuous exposure to hot kitchen conditions (grills, flat-tops, fryers), cold walk-in coolers/freezers, wet floor surfaces, cleaning chemicals, and high kitchen noise levels.

Haggo’s Organic Taco LLC is an Equal Opportunity Employer. We comply with all applicable state and federal laws prohibiting discrimination in employment.