We are seeking a prep person to efficiently prepare food for daily use using proper portioning, rotation of food products, and maintains a clean and food safe work environment.

The ideal candidate will be independent, able to prioritize tasks, work with a sense of urgency, and have a genuine desire to make sure restaurant standards are exceeded to provide an outstanding experience for guests. To learn more about our history and values, visit us at https://www.bowebusinessgroup.com/.

1. Demonstrates sanitation and food safety practices consistently.
2. Checks food levels and adequately adjusts prep levels.
3. Completes inventory of prep products daily to determine restaurant needs for the day.
4. Sets up steam tables with hot held food items.
5. Prepares vegetable and meat products using proper food safety procedures.
6. Completes a freezer pull to have thawed product for kitchen use.
7. Maintains prep workstations to ensure cleanliness and food safety.
8. Completes laundry as often as needed.
9. Follows company safety standards at all times and looks out for the safety of other team members and guests.
10. Coordinates job duties around other opening team members to help ensure efficient preparation for opening.
11. Maintains cooler and freezer by rotating stock items using the First In-First Out method while monitoring shelf life and code dates.
12. Takes temperatures of required foods multiple times a day, providing documentation on the Quality Control/Safe Food Checklist.
13. Ensures cleanliness of cooler shelves and dishes.
14. Cleans any soiled dishes that come from the process of prep.
15. Duties completed by 10:00 A.M. to be ready to work during the lunch shift.
16. Reports possible areas of incomplete closing to opening manager.
17. Completes other miscellaneous tasks as assigned by the manager on duty.

• You must be 16 years of age or older to work in our restaurants
• Flexible schedule
• Reading and writing skills required
• Communicates with guests, team and management
• Maintains a sense of urgency
• Demonstrates trained food safety knowledge
• Work independently without supervision
• Reach, bend and clean surfaces regularly
• Work frequently in hot and cold environments
• Work safely to avoid hazards including but are not limited to: cuts, slipping, tripping, falls and burns

• Stand Constantly
• Walk Constantly
• Sit Occasionally
• Handling Constantly
• Lift / carry 10 lbs or less Constantly
• Lift / carry 11-20 lbs Constantly
• Lift / carry 21-50 lbs Frequently
• Lift / carry 51-100 lbs Occasionally

• COMMUNICATION: Verbal and written communication is timely, clear, concise; delivers ideas for solutions with problems; communicates well with team members and guests.
• CHANGE MANAGEMENT: Supportive of change; reacts quickly and appropriately; accepts direction and constructive feedback.
• DECISION MAKING & PROBLEM SOLVING: Uses judgment, common sense and sensitivity in addressing issues and seeking solutions to problems and challenges; gathers appropriate information.
• INNOVATION & CREATIVITY: Seeks new ways to improve efficiency, effectiveness, quality; offers suggestions and solutions to obstacles and challenges.
• PLANNING: Organized and able to establish priorities; delivers the desired results; manages multiple deadlines and priorities with a professional attitude. Recognizes priorities and responds with a sense of urgency. Follows procedures and policies in planning and executing job responsibilities.
• COOPERATION: Supports fellow team members and is cooperative in providing excellent guest service.
• QUALITY OF WORK: Delivers quality work on time at the desired standards. Performs work duties in support of safety and security policies.
• ACCOUNTABILITY: Delivers results on time and at the quality level promised. Is punctual and ready to begin work assignments. Delivers quality work product using resources and time allocated.

*OUR CORE VALUES*

• Be dependable
• Have a great attitude and enjoy serving others
• Respect all people
• Work when you are here
• Communicate
• Willing to Pursue Perfection