Prep Cook - Modita

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

Job summary

Modita in Indianapolis is hiring a Prep Cook to support all scratch kitchen operations. This role can be full-time or part-time and offers a competitive hourly wage of $15.00 to $18.00, with duties centered on meal prep, mise en place, and maintaining kitchen cleanliness.

The position requires following established recipes, equipment setup, and adherence to ServSafe standards to ensure high-quality, timely service for guests.

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

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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.