Prep Cook - Modita

Cunningham Restaurant Group; Indianapolis (IN); On-site; USD 21,000 - 25,000; Full time

Job summary

Modita in Indianapolis, IN is hiring a Prep Cook to join our back-of-house team. This role can be full-time or part-time and offers steady hours with a focus on scratch kitchen prep and teamwork. You will work under the Sous and Executive Chefs, following recipes, setting up stations, and ensuring quality and timely plate execution.

Compliance with health and ServSafe standards is required. Salary ranges from $15.00 to $18.00 per hour, reflecting experience.

Qualifications

• Set-up and stock stations with all tools, products, and supplies necessary to prepare menu items with the team on the line.
• Follow prep list, recipes, and in-service instruction provided by Sous Chef and/or Executive Chef.
• Ensure dishes come out of the kitchen in a timely, efficient manner upholding standards related to presentation and quality.
• Comply with nutrition, sanitation, and industry regulations, safety standards, and best practices in line with ServSafe guidelines.

Job description

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Prep Cook - Modita

full-time or part-time Back of House Modita, Indianapolis, IN, US

3 days ago Requisition ID: 7702

Salary Range: $15.00 To $18.00 Hourly

Our Cooks work with recipes in our all scratch kitchens created by our Chefs to a produce beautiful and delicious product that bring guests back, again and again. Cooks work together as a team to achieve successful service throughout a shift and are encouraged to showcase their skills by presenting in our open kitchens. Adherence to state-specific health department standards regarding cleanliness and sanitation of their workstations during food preparation is required and expected.

Responsibilities and Requirements:

• Set-up and stock stations with all tools, products, and supplies necessary to prepare menu items with the team on the line.
• Follow prep list, recipes, and in-service instruction provided by Sous Chef and/or Executive Chef
• Ensure dishes come out of the kitchen in a timely, efficient manner upholding standards related to presentation and quality
• Comply with nutrition, sanitation, and industry regulations, safety standards, and best practices in line with ServSafe guidelines.