Prep Cook

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The role of the prep cook is to safely prepare all menu items for foodservice in a safe and
sanitary environment. The prep cook needs to be able to prep all bulk production. The prep
cook needs to be able to prepare all pantry food items while maintaining acceptable ticket
times with a full monitor. The prep cook needs to be able to follow standard recipes. The prep cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The prep cook should follow the supervisor on duty.
Essential Functions

 Prepares all food items to order, following standard recipes and procedures within

specified time limits

 Properly measures and assembles ingredients required for preparing the standard


 Cuts and/or portions meat, fish and poultry

 Uses scale to ensure proper portioning of food items and minimize waste of products

 Accepts or rejects ingredients based on quality and quantity

 Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry


 Maintains work area in a clean, sanitary and safe manner

 Understands and complies with food safety and temperature standards

 Assists with inventory control with proper production management to minimize waste

 Maintains cleanliness and safety standards throughout the kitchen; follows and upholds

all health codes and sanitation regulations

 Ensures that all equipment is set up properly and operating efficiently and accurately

 Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked

 Adheres to and enforces inventory and labor control measures; performs inventory

counts as requested

 Insures all policies, procedures and DNC standards and regulations are maintained and


 Ensures highest level of food quality, taste and presentation

 Participate in actual food preparation, produce food consistently with high quality, taste

and presentation

 Ensure adherence to recipes and product specifications


 Excellent knife skills

 Follow recipes

 Work calmly and effectively under pressure

 Must have problem solving abilities

 Be self motivated and organized

 Able to stand or walk for entire length of shift

 Able to work long periods of time without a break

 Ability to handle multiple assignments at once

 Able to handle one full monitor while maintaining acceptable ticket times

 Knowledge of kitchen equipment and utensils

 Able to lift up to 50 lbs at a time

Bad Habits

 Not following pars

 Not stocking stations properly

 Not following recipes

Good Habits

 Lead by example

 Provide constant feedback

 Multitask

 Help out other stations as needed

 Be a team player

Opening Duties

 Check station and stock to pars on a daily basis

 Rotate all product(FIFO)

 Make sure all equipment is on and working

 Check quality of all food at assigned station

 Stock and check for proper utensils and portioning devices

 Make sure all food and pans are rotated for dinner service

 Make sure all stations are fully stocked prior to opening

Closing Duties

 Break down all equipment to bare minimums and detail clean on a nightly basis

 Clean gaskets on all refrigeration

 Wrap, label and date all food for overnight storage and

 Make sure kitchen is cleaned to the highest standard

 Make sure all stations are fully stocked prior to closing
Special Instructions
Please do not send any emails, resumes, or call.
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Cardinals Nation Restaurant
601 Clark Ave 102
St. Louis, MO 63102
(314) 345-9880
Hours of operation
  • Mon: 11:00 am - 12:00 am
  • Tue: 11:00 am - 12:00 am
  • Wed: 11:00 am - 12:00 am
  • Thu: 11:00 am - 12:00 am
  • Fri: 11:00 am - 12:00 am
  • Sat: 11:00 am - 12:00 am
  • Sun: 10:00 am - 12:00 am