Prep Cook - Modita

Crg Dining; Indianapolis (IN); On-site; USD 21,000 - 25,000; Full time

Job summary

Modita in Indianapolis, IN, is seeking a Prep Cook to join its back-of-house team. This role supports line cooks, follows established recipes, and ensures dishes are prepared on time with proper presentation. It requires adherence to sanitation and ServSafe guidelines in a fast-paced kitchen.

The position is offered as full-time or part-time, with a wage range of $15.00 to $18.00 per hour, reflecting experience and shift needs in a busy scratch kitchen.

Responsibilities

• 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

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Prep Cook - Modita

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

2 days ago Requisition ID: 7838

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.