Prep Cook

Description:

As a Prep Cook, you are a vital member of our kitchen staff. This role is responsible for the efficient and consistent preparation of all food items according to Outback Steakhouse's recipes and quality standards. This includes chopping, slicing, and preparing fresh ingredients, as well as handling and storing food properly to ensure a high level of food safety and operational readiness for the entire culinary team.

Responsibilities:

• Skillfully prepare various food items as directed by the kitchen leadership and in adherence to our established recipes.
• Maintain a clean and orderly kitchen environment by following all sanitation and safety protocols.
• Manage and organize the food storage areas, ensuring proper stock rotation and minimizing waste.
• Assist with receiving and storing deliveries, verifying the quality and quantity of products received.
• Ensure all food preparation is completed accurately and in a timely manner to support the flow of service.
• Collaborate with other kitchen team members to ensure all operational tasks are completed efficiently.
• Adhere to all local, state, and federal food handling regulations and company policies.

Qualifications:

• At least one (1) year of previous experience in a fast-paced restaurant or similar culinary environment is a plus.
• Must be available and willing to work a flexible schedule, including nights, weekends, and holidays.
• Minimum age of 21 years.

Benefits:

• Bloomin' Brands offers a comprehensive benefits package, including medical, dental, vision, and 401k plans.
• Additional information on eligibility and other benefit offerings.
• Compensation varies by location, with potential for a bonus based on eligibility and other business factors.

FAQ's:

Q) Does Outback Steakhouse hire for steakhouse dining roles?

A) Yes, positions support full-service steakhouse operations.

Q) Are grill and broiler roles specialized?

A) Yes, kitchen staff may specialize in meat preparation.

Q) Are reservations and table pacing important?

A) Yes, managing guest flow is essential.

Q) Do servers handle high-value menu items?

A) Yes, servers manage premium menu selections.

Q) Is evening service the busiest period?

A) Yes, dinner service is the peak shift.