Prep Cook 1

COMING AUGUST 2026!

• Cashier: $17.50 - $17.75/hr
• Carver: $18.00 - $18.75/hr
• Expeditor: $18.00 - $18.75/hr
• Prep Cook 1 (Dishes and Veggie Prep): $18.50 - $19.50/hr
• Prep Cook 2 (Fried Rice, Lo Mein and Sauce Prep): $18.75 - $19.75/hr
• Kitchen Lead: $20.50 - $23.50/hr

• Monday, 7/27 10AM-3PM 
• Tuesday, 7/28 10AM-3PM
• Wednesday, 7/29 10AM-3PM

• Offsite Interview in Hackensack/Paramus, New Jersey - exact address will be sent to you

• Submit your resume along with responses to the application questions

JOB DESCRIPTION

Job Title: Prep Cook 1 (Dishes and Veggie Prep)

Reports To:  Assistant Manager / General Manager

Position Overview: As Prep Cook 1, you are a foundational member of the Back of House team responsible for vegetable prep, dish operations, and kitchen readiness. Your work ensures the kitchen runs efficiently; ingredients are fresh and properly stocked, and the team can execute at speed. This role is essential to delivering consistent, high-quality meals and maintaining the standards that define the Canton Rodeo experience.

Compensation Range: $18.50 - $19.50/hr

WHAT YOU’LL DO

Brand Ambassador

Fulfill Canton Rodeo’s Mission and Vision by living our Core Values and consistently delivering exceptional guest experiences every shift.

Exceptional Guest Experience

• Operate each shift with Canton Rodeo’s core values in mind: Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud and Fun!

Food Preparation & Safety

• Cut vegetables precisely and accurately according to company recipes and portion standards, ensuring consistency in taste, texture, and presentation across all batches
• Prepare batches efficiently while maintaining quality standards
• Minimize food waste through proper portioning and storage practices
• Monitor sauce quality, freshness and storage conditions
• Take ownership in preparing white rice and seasoned rice for our wok station
• Successfully complete food safety training and comply with periodic food safety knowledge check
• Complete daily temperature logs by recording the temperature of all relevant food items, refrigerators, freezers, and cooking equipment at designated times
• Maintain safe work areas free of hazards
• Follow all workplace safety procedures and report hazards immediately

Kitchen Readiness

• Take ownership of prep and dish areas to ensure the kitchen is ready for service at all times
• Anticipate kitchen needs to prevent disruptions to service
• Ensure all prep items, sauces, and clean cookware are ready before service
• Maintain adequate stock levels throughout the shift
• Communicate low inventory to management proactively
• Label, date, and rotate products using FIFO
• Monitor ingredient levels and report shortages proactively
• Identify and report spoilage or quality concerns

Dish & Sanitation Operations

• Maintain a continuous flow of clean dishes, pans, and utensils to support kitchen operations
• Prioritize washing of critical equipment needed for active production
• Ensure all dishes, utensils, cookware, and kitchen equipment are properly washed, sanitized, and organized in a timely manner to support smooth kitchen operations
• Clean and maintain dishwashing station following proper procedures in the use, handling and storage of cleaning chemicals
• Follow proper wash, rinse, sanitize procedures at all times
• Transport soiled service wares from production and service areas to the dishwashing station promptly

Knife Skills & Safety

• Successfully complete Canton Rodeo’s Knife Safety Certification prior to handling knives
• Properly wear cut-resistant protective equipment according to safety standards
• Perform daily maintenance and sharpening of knives to ensure optimal performance
• Cut vegetables to company specifications with consistency, precision, and appropriate speed
• Demonstrate knife skills proficiency as part of training and ongoing quality standards
• Assist with protein carving and cutting as trained to meet production needs safely and efficiently

Facility & Workspace Cleanliness

• Be presentable with 100% adherence to our uniform guidelines
• Clean and maintain organization of all kitchen storage areas
• Assist with basic cleaning duties such as taking out the trash, cleaning the floors, counter surfaces, and shelving units
• Store food and supplies in designated areas according to organization standards
• Follow all food safety, work safety and sanitation requirements

Team Collaboration & Support

• Help maintain a positive, respectful work environment that supports smooth operations and exceptional guest experiences
• Communicate effectively with leadership regarding operational challenges
• Support and assist coworkers during peak periods (helping where needed!) to ensure smooth operations
• Maintain a team-first work environment by embracing Canton Rodeo’s Chain Reaction philosophy

Skills Development and Growth

• Be proactive in learning additional kitchen stations as trained
• Support service line during peak periods when needed either at primary or secondary make lines

At Canton Rodeo, Prep Cook 1 is an entry point into a structured culinary career path. Team members demonstrating strong performance may be trained for advanced prep and leadership roles in the kitchen and/or beyond.

WHAT WE’RE LOOKING FOR

Must Have

• Friendly and outgoing personality
• Clear communicator and team player
• Attention to detail and accuracy
• Be able to multitask in a fast-paced environment under pressure and maintain a positive attitude
• Strong sense of urgency to execute tasks with speed and purpose
• Flexible availability including early mornings, evenings, weekends, and holidays
• Ability to work varied shifts based on business needs
• Reliable presence
• Portioning
• Speed standards

Nice to Have

• Prior restaurant kitchen experience
• Knife work
• Wok handling
• Carving
• Interest in food and hospitality
• Bilingual (Spanish) is a plus
• Food Handler certification (per local requirements)

WORK ENVIRONMENT

Store Conditions

• Fast-paced kitchen environment supporting continuous production
• Extended exposure to water, steam, and humidity at the dishwashing station
• Repetitive cleaning tasks during peak production periods
• Elevated noise levels from dish equipment, kitchen operations, and team communication
• Exposure to cleaning chemicals and sanitation products
• Frequent handling of wet dishes, cookware, and kitchen equipment
• Temperature fluctuations between hot dish areas and refrigerated storage
• Continuous movement within tight Back of House spaces
• Potential slippery surfaces during cleaning and production
• Frequent coordination with prep and cooking stations

Physical Requirements

• Be able to remain standing for long periods of time and move quickly
• Must be able to lift to 50 lbs
• Work efficiently in a fast-paced environment with hot and cold foods
• Occasionally reaches high storage shelving with use of step ladder
• Ability to stand and remain active for extended periods during shifts
• Frequent walking, bending, reaching, and lifting throughout the kitchen
• Ability to lift and carry up to 50 lbs safely (pots, pans, storage containers, supplies)
• Ability to move quickly and safely in a fast-paced environment Ability to work safely around hot water, steam, cleaning chemicals, and sharp tools
• dexterity to handle dishes, utensils, and kitchen equipment safely
• Ability to perform repetitive washing, scrubbing, lifting, and sorting tasks