Prep Cook 2

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 2 (Fried Rice, Lo Mein, and Sauce Prep)

Reports To:  Assistant Manager / General Manager

Position Overview: As Prep Cook 2, you are an advanced member of the Back of House team responsible for preparing fried rice, lo mein noodles, vegetables, and sauces while supporting overall production readiness. Your work ensures stations are stocked, ingredients are prepared to specification, and the kitchen can execute efficiently during peak service. This role plays a key part in transforming fresh ingredients into the dishes that define the Canton Rodeo experience.

Compensation Range: $18.75 - $19.75/hr

WHAT YOU’LL DO

Brand Ambassador

• Bring Canton Rodeo’s Mission, Vision, and Core Values to life every shift
• Deliver memorable guest experiences through pride in your work
• Represent the brand with energy, professionalism, and hospitality

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

• Prepare sauces according to company recipes and portion standards, ensuring consistency in taste, texture, and presentation
• Wash, cut and prepare vegetables according to Canton Rodeo’s standards and specifications
• Prepare and cook all sides according to Canton Rodeo’s recipe and quality standards
• Monitor vegetable and sauce quality, freshness and storage conditions
• Successfully complete food safety training and comply with periodic food safety knowledge checks
• Complete daily temperature logs by recording the temperature of all relevant food items, refrigerators, freezers, and cooking equipment at designated times

Wok Station Production & Maintenance

• Prepare large batches of lo mein noodles and fried rice using wok cooking techniques according to Canton Rodeo recipes and quality standards
• Execute consistent cooking procedures to ensure flavor, texture, and presentation meet company specifications
• Monitor product quality throughout service and adjust as needed to maintain standards
• Maintain readiness of the wok station, ensuring ingredients and equipment are stocked and organized
• Keep the station clean and organized during service (“clean as you go”)
• Wash and reset wok equipment and tools between batches as required
• Perform scheduled deep cleaning of the wok station, equipment, and surrounding areas according to sanitation standards

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

Station Cleanliness & Organization

• Maintain 100% adherence to uniform standards
• Clean and maintain wok and kitchen equipment according to sanitation procedures
• Maintain organization of kitchen storage areas
• Assist Prep Cook 1 with dish and sanitation operations when needed
• Assist with general cleaning duties including trash removal, floors, counters, and shelving
• Label, date, and store food properly using FIFO
• Follow all food safety, workplace safety, and sanitation requirements

Team Collaboration

• Maintain a positive and respectful work environment
• Support coworkers during busy periods to ensure smooth operations
• Embrace Canton Rodeo’s Chain Reaction philosophy
• Train and support Prep Cook 1 team members
• Model proper procedures and standards

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

WHAT WE’RE LOOKING FOR

Must Have

• Friendly, positive attitude
• Clear communicator and team player
• Strong attention to detail
• Ability to multitask in a fast-paced environment
• Strong sense of urgency
• Flexible availability including early mornings, evenings, weekends, and holidays
• Ability to work varied shifts based on business needs
• Reliable and dependable
• Demonstrated ability in:
  • Knife work
  • Wok handling
  • Carving
  • Portioning
  • Working at production speed

Nice to Have

• Prior restaurant kitchen experience
• Passion for food and hospitality
• Bilingual (Spanish) a plus
• Food Handler certification (per local requirements)

WORK ENVIRONMENT

Store Conditions

• Fast-paced, high-volume kitchen environment with frequent peak rush periods
• Extended exposure to high heat from wok stations, ovens, burners, and warming equipment
• Elevated noise levels from kitchen equipment, exhaust systems, and team communication
• Continuous movement within tight Back of House spaces
• Frequent coordination with prep, cooking, and service stations
• Exposure to hot oils, steam, boiling liquids, and sharp tools
• Temperature fluctuations between hot production areas and refrigerated storage areas
• Potential slippery surfaces during food production and cleaning
• Repetitive production tasks during peak service periods
• Schedule flexibility including early mornings, late nights, weekends, and holidays as required

Physical Requirements

• 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
• Ability to move quickly and safely in a fast-paced environment
• Manual dexterity to safely use knives, utensils, and kitchen equipment
• Ability to perform repetitive cutting, stirring, and food preparation tasks
• Ability to work in high-heat conditions around wok stations, burners, and ovens
• Ability to work safely around steam, hot liquids, sharp tools, and heavy cookware
• Ability to transition between hot production areas and cold storage environments
• Ability to maintain focus and precision during physically demanding tasks