Prep Cook - Modita

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

Job summary

Modita in Indianapolis, IN is seeking a prep cook to work in a full-time or part-time role in a scratch kitchen. You will assist with setup and stock of stations, follow recipes, and help deliver dishes that meet quality standards during every shift.

The position requires adherence to health department standards and ServSafe guidelines to ensure cleanliness and safe food handling in a busy environment.

Qualifications

• Ability to set up and stock stations, follow recipes, and maintain kitchen safety standards.

Responsibilities

• Set up and stock stations with tools, products and supplies for menu items.
• Follow prep list, recipes and in-service instructions from Sous Chef and/or Executive Chef.
• Ensure dishes are prepared quickly while upholding presentation and quality.
• Comply with nutrition, sanitation, and safety standards per 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.