Prep & Line Cook

Big Mama’s Kitchen & Catering Inc is located at 2112 N. 30th Street. Here at Big Mama’s we have a profound passion for cooking and a deep love for sharing our culinary creations with the world. We’re not just building a team; we’re cultivating a collective force dedicated to making a positive impact on our community. Don’t miss your chance to be a part of something bigger – join us on this exciting adventure of professional development and community betterment.

Job Summary

It is this team member’s responsibility to prepare ingredients, accurately and neatly platting restaurant and catering orders, keep the kitchen clean and orderly, and perform some of the simpler cooking functions as assigned according to the menu.

Qualifications

Dependability is a must
At least 2 years of experience as a line cook
Primary hours are evenings, nights, and weekends
Ability to lift up to 50lbs over shoulder and carry trays, dishes, and glassware
High school diploma or equivalent desired
Knowledge of foreign language can be an asset but not required
Eagerness to learn new cooking skills
Ability to stand 95% of shift worked on a given day
Ability to work under pressure to serve patrons courteously, quickly, and efficiently
Available to work evenings, weekends, holidays, and special occasions
Multitasking
Versatile

Tasks

Prepares and plates restaurant and catering menu items
Measure, mix, and cook ingredients according to the recipe using a variety of food service equipment
Inventory and order supplies
Be pleasant and provide great customer service
Keep kitchen area clean
Wash dishes
Be a collaborator
Perform any restaurant duties necessary to ensure the satisfaction of the customer
Assist the chef as needed
As needed – Responsible for coordinating the work of the kitchen workers and direct the preparation of meals

Job Type: Part-Time
Pay: $15.00 -$18.00
Starting wage based on experience and quality

Benefits:

Employee Discount
Expected Hours: 20-30 hours per week

Physical Setting:

Scratch kitchen and caterer in a fast paced food court environment

Shift:

4 PM – 8 PM
4 – 6 hours
Evening Shift
2 days a month 1 PM – 8 PM

Weekly Day Range:

Tuesday to Saturday however Sundays and Mondays occasionally are worked based on the needs of the business.

Name:

Email Address:

Phone Number *

Availability *

Why did you choose to become a cook, and what motivates you to continue developing your skills in the culinary field? *

What types of cuisine are you most experienced in preparing? *

Name your strongest skills as a cook. *

Name your weakest skills as a cook. *

How do you handle food allergies or dietary restrictions when preparing meals for guests? *

Are you familiar with the health codes in our specific Nebraska and Douglas County? *

Yes

How have you or how would you respond to criticism from a customer about their dish? *

Describe a time when you had to improvise due to missing ingredients or equipment failure. *

What is the most stressful situation you have had while cooking professionally, and how did you handle it? *

As a cook, how do you stay energized and motivated to produce quality dishes throughout your shift? *

Why have you chosen to leave your current role? *

Which career steps do you hope to have achieved in five years as a cook? *

Describe your process for preparing large quantities of food while maintaining quality. *

Have you ever trained or mentored other cooks? If so, please explain your approach. *

Discuss your experience with inventory management and ordering supplies. *

How do you handle high-pressure situations, such as a sudden influx of orders? *

How do you handle conflicts or disagreements with other kitchen staff members? *

What is your experience with preparing food for large events or catering functions? *

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Prep & Line Cook

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