Category: Food Service And Restaurant

Job Type: Full Time

30 days ago

$ - $ Hourly

***Now Hiring Prep Cooks for BENTO Asian Kitchen + Sushi***

Joining the team has its perks! Receive a $25 online order credit just for interviewing with us.

PLUS

Receive $100 sign on bonus after first 30 days of employment.

Part-time/Full-time positions available!

YOUR TASKS

• Prep meat and vegetables quickly and accurately

• Minimize food waste

• Comply with Bento’s quality standards and national food safety standards

• Proper handling of kitchen equipment and appliances

• Clean and sanitize work areas during and after shifts

• Restock, log and discard product appropriately

• Assist fellow team members with tasks whenever able

WHO WE ARE

BENTO serves creative and delicious pan-Asian cuisine in a fast and friendly environment. Since 2002, we’ve specialized in tasty sushi rolls, bowls, Bento boxes and boba teas. We have over 1000 exceptional team members - are you the next to join the Bento fam?

PERKS OF JOINING OUR TEAM:

• FREE meals

• FREE uniforms

• Paid sick leave

• Paid leave to get COVID vaccine

• Flexible scheduling

• Learn new skills - fire it up on the wok or roll sushi like a pro

• Competitive pay

• Professional career development

• Growth opportunities (65% of our current managers started as team members!)

• Up to $500 per Referral bonus for you AND a friend that joins the Bento fam

• Health, dental, & vision insurance

• Both full and part-time opportunities

Job Description

Department: Back of House

Location: Bento Cafe

Job Title: Prep Cook

Reports To: Back of House Shift Lead and above

FLSA Status : Non-Exempt

Type of Employment: Full Time

Minimum Hours: Minimum of 30 hours/week

General Description:

The Prep Chef is an individual who assists the wok chefs in preparing the ingredients, maintaining the kitchen environment to make sure it is clean and safe for all staff members and take on culinary tasks as they delegated. Items that are prepped range from vegetables, proteins and sauces. This position also aides with inventory receiving, deep cleaning, and working on the line as required.

Essential Function:

• Measures ingredients and prepares them in accordance to Bento Groups guidelines
• Washes, peels, cuts ingredients
• Cut and portion different types of proteins according to specifications
• Makes soup stock
• Accepts or rejects ingredients from food suppliers, based on their appearance and quality
• Keeps track of ingredient quantities and ensures the pars are enough for the day/week
• Stores ingredients in dedicated containers, making sure that they are best preserved and labeled
• Informs ordering manager when the inventory is getting low or when the kitchen tools/equipment do not work properly
• Cleans and sanitizes the working surfaces, tools, utensils and working area
• Carefully supervises the food temperature and the temperature of coolers to ensure that the ingredients kept are kept at the appropriate temperature
• Sweeps and mops kitchen floors
• Assists in dish area, operating dish machine and triple compartment sink
• Launders rags and aprons as needed
• Unload and properly store deliveries to the kitchen; using the FIFO method
• Equipment maintenance and cleanliness
• Maintain and checks chlorine test strip and sanitizer buckets
• Ability to work on the cook line as trained to do so
• Ensures all knives on premise are sharpened and in working order
• Communicate with the kitchen employees and management

Menu Item Preparation:

• Complete hot and cold food preparation assignment accurately, neatly, and in a timely fashion
• Prepare food throughout the day as needed, anticipating and reacting to guest volume
• Maintaining appropriate portion control and consistently monitoring food levels on the line

Food Safety Requirements

• To act in accordance with all Health, Safety, and Hygiene regulations set forth by the DBPR, FDA, and DoH
• Complete and maintain a working knowledge of the Food Safety Manager Certification program
• Maintain the required level of hygiene standards set forth both legally and by the company handbook
• Ensure that employees maintain a clean and pressed uniform
• Enforce proper food handling, safety, and sanitation standards while storing, preparing, and cooking food
• Reduce unsanitary behaviors exhibited by staff, i.e. touching their face, improper hand washing, etc.

Company Policies

• Be aware of company and departmental objectives and assist in achieving them
• Properly enforce all policies listed in the Employee Handbook
• Enforce all policies and procedures set forth by the Department Lead and Store Manager
• Understand the company chain of command and how to address issues
• Be ready to work free from the influence of both illegal and legal controlled substances.
• Represent the company when wearing the uniform in public
• Represent the company on all social media platforms

Equipment

• Knowledge of all kitchen equipment, small or large scale
• Cleaning equipment, as assigned, thoroughly and in a timely fashion according to your Department Leads guidelines
• Maintain your own personal equipment used to fulfill your job i.e. knives, uniform, shoes up to standard as listed in the company handbook
• Upkeep company equipment and report any malfunctions to the Department Lead or Store Manager

Physical Requirements:

• Maintain good physical health
• Ability to stand and exert well-paced mobility for extended periods of time
• Must be able to perform repetitive movement of legs, arms, hands, and fingers
• Have the ability to speak clearly and listen attentively to guests and other employees in order to ensure standards of quality are met consistently
• Have the ability to communicate in the primary language(s) of the workplace
• Ability to transport and carry objects weighing up to 50 lbs. numerous times throughout the shift
• Ability to stand exposure to smoke, steam, high temperatures, humidity and extreme cold
• Able to work effectively in a fast-paced environment
• Be well rested and attentive when working

Preferred Experience and Education

• Minimum Age: 16 years
• 6-12 month experience on the cook line
• Able to use kitchen equipment
• Basic training of all kitchen stations
• Must be able to take direction and delegate responsibilities