Kitchen Prep

Bob Evans Where Good Grows Do you like recognition for a job well done?

Do you want to be given that chance for a promotion?

Are you looking for your first job, second job, or just looking to make some extra cash?

Maybe you’re looking to work after school and on the weekends?

How does working in an environment where strangers are treated like friends and friends are treated like family?

If any of these questions resonate with you, then we encourage you to apply.

At Bob Evans, you are in the driver’s seat of your career.

As Bob Evans himself liked to say, “You can’t look at your future in your rearview mirror.” Put that turn signal on, change directions, and head straight to Bob Evans, where good grows.

Not sure yet?

Then please take a few minutes to check out some of our employee stories at careers.bobevans.com.

Full-Time and Part-Time positions may be available We continue to update our safety and sanitation procedures to follow the current CDC, local, and state guidelines.

Our goal is to provide a safe environment for both our employees and guests.

Bob Evans Restaurants, LLC is EEO compliant and participates in E Verify.

Statement of Purpose: Responsible for the daily preparation of food items and following Company food preparation list (i.e.

weighting the chicken strips for salads and putting them into bags, chopping vegetables, making salads, and putting together entrees.).

Ensures companies expectations on the plate presentations are met.

Accountabilities: Follows recipe and storyboards to prepare and cook meats, fish, poultry, gravies, soups, vegetables, and other foods according to proper preparation methods.

This involves cutting, broil, saute & execute; and frying.

Practices safe food handling and clean up at all times.

Maintains a clean and sanitary work station area including tables, shelves, walls, oven, and refrigeration equipment.

Maintains high standards of personal grooming.Washes hands before and after each task.

Wears gloves to prevent bare hand contact.

Promptly changes apron if it becomes dirty.

Understands and complies consistently with our standard portion sizes, quality standards and kitchen rules, policies and procedures.

Responsible for unpacking and organizing received goods in a timely manner.

Meets established guidelines for callbacks and desserts.

Promptly reports equipment and food quality problems to management.

Callbacks are 1 priority; desserts must be out within 5 minutes.

Follows all safety procedures when using equipment.

All other duties as assigned.

Knowledge: Has strong knowledge of commonly-used concepts, practices, and procedures in a restaurant Relies on experience and judgment to plan and accomplish goals Detail oriented with the ability to multi-task Must maintain a high degree of pace and intensity for an extended period of time, have strong menu knowledge, and have ability to accurately read, organize, and coordinate tickets Education/Experience: 0-2 years related experience At least 18 years of age QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job.

This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee will regularly be required to: Stand for entire shift and walk for long periods of time without rest or sitting down.

Push, lift, carry and transfer up to 60 pounds.

Reach with hands.

Use hands to finger, handle, or feel objects, tools, or controls.

Bend and stoop.

Have the ability to taste and smell.

Verbally communicate with others.

Have the ability to read.

Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Have ability to freely access all areas of restaurant including selling floor(s), stock area, and register area.