Prep Cook - Seasonal Bistro, Growth & Benefits

The Kitchen Restaurant Group

Austin (TX)

On-site

USD 23,000 - 33,000

Full time

14 days+
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Benefits offered by this job

PTO & Sick Time
Medical Vision Dental
Disability
Wellness Reimbursement
Referral Program
Educational Reimbursement
Employee Recognition
Great Company Culture

Job summary

The Kitchen Bistro in Austin is seeking a prep cook to assist in creating meals from scratch and to support back-of-house operations. This energetic team member will help maintain a lively, community-oriented dining atmosphere and grow with the company.

Responsibilities include ingredient prep, portioning, and kitchen sanitation while upholding food safety standards. Join a fun, fast-paced kitchen that values teamwork and eco-conscious practices.

Qualifications

  • Must possess solid knowledge of the restaurant food industry.
  • One year of experience or comparable.
  • Superior temperament, adaptable nature, and good communication skills.

Responsibilities

  • Assist in the preparation of meals.
  • Properly measures ingredients and assembles them in accordance with the chef’s specifications.
  • Wash, peel, and prepare raw food products; chop vegetables and make salads.
  • Cut and portion different types of meat.
  • Portions the food and prepares the dishes for plating.
  • Ensure leftover food is stored properly.
  • Tests the temperature of foods at specified intervals.
  • Cleans, organizes and maintains refrigerators, coolers, and dry storage areas.

Skills

Food industry knowledge
Communication
Teamwork

Job description

The Kitchen Bistro in Austin is seeking a prep cook to assist in creating meals from scratch and to support back-of-house operations. This energetic team member will help maintain a lively, community-oriented dining atmosphere and grow with the company.

Responsibilities include ingredient prep, portioning, and kitchen sanitation while upholding food safety standards. Join a fun, fast-paced kitchen that values teamwork and eco-conscious practices.

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