PREP COOK 1

COMING AUGUST 2026! Join our opening team as we begin on the exciting journey of opening our first location in Paramus, NJ! We are hosting an invite-only hiring event for the following open positions: 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 When? Wednesday, 8/5 3PM-6PM Friday, 8/7 10AM-3PM Tuesday, 8/11 3PM-6PMWednesday, 8/12 11AM-3PMFriday, 8/14 11AM-3PM Where? Offsite Interview in Hackensack/Paramus, New Jersey - exact address will be sent to you How to RSVP? 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 batchesPrepare batches efficiently while maintaining quality standardsMinimize food waste through proper portioning and storage practicesMonitor sauce quality, freshness and storage conditionsTake ownership in preparing white rice and seasoned rice for our wok stationSuccessfully complete food safety training and comply with periodic food safety knowledge checkComplete daily temperature logs by recording the temperature of all relevant food items, refrigerators, freezers, and cooking equipment at designated timesMaintain safe work areas free of hazardsFollow 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 timesAnticipate kitchen needs to prevent disruptions to serviceEnsure all prep items, sauces, and clean cookware are ready before serviceMaintain adequate stock levels throughout the shiftCommunicate low inventory to management proactivelyLabel, date, and rotate products using FIFOMonitor ingredient levels and report shortages proactivelyIdentify and report spoilage or quality concerns Dish & Sanitation Operations Maintain a continuous flow of clean dishes, pans, and utensils to support kitchen operationsPrioritize washing of critical equipment needed for active productionEnsure all dishes, utensils, cookware, and kitchen equipment are properly washed, sanitized, and organized in a timely manner to support smooth kitchen operationsClean and maintain dishwashing station following proper procedures in the use, handling and storage of cleaning chemicalsFollow proper wash, rinse, sanitize procedures at all timesTransport 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 knivesProperly wear cut-resistant protective equipment according to safety standardsPerform daily maintenance and sharpening of knives to ensure optimal performanceCut vegetables to company specifications with consistency, precision, and appropriate speedDemonstrate knife skills proficiency as part of training and ongoing quality standardsAssist 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 guidelinesClean and maintain organization of all kitchen storage areasAssist with basic cleaning duties such as taking out the trash, cleaning the floors, counter surfaces, and shelving unitsStore food and supplies in designated areas according to organization standardsFollow 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 experiencesCommunicate effectively with leadership regarding operational challengesSupport and assist coworkers during peak periods (helping where needed!) to ensure smooth operationsMaintain 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 trainedSupport 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 personalityClear communicator and team playerAttention to detail and accuracyBe able to multitask in a fast-paced environment under pressure and maintain a positive attitudeStrong sense of urgency to execute tasks with speed and purposeFlexible availability including early mornings, evenings, weekends, and holidaysAbility to work varied shifts based on business needsReliable presencePortioningSpeed standards Nice to Have Prior restaurant kitchen experienceKnife workWok handlingCarvingInterest in food and hospitalityBilingual (Spanish) is a plusFood Handler certification (per local requirements) WORK ENVIRONMENT Store Conditions Fast-paced kitchen environment supporting continuous productionExtended exposure to water, steam, and humidity at the dishwashing stationRepetitive cleaning tasks during peak production periodsElevated noise levels from dish equipment, kitchen operations, and team communicationExposure to cleaning chemicals and sanitation productsFrequent handling of wet dishes, cookware, and kitchen equipmentTemperature fluctuations between hot dish areas and refrigerated storageContinuous movement within tight Back of House spacesPotential slippery surfaces during cleaning and productionFrequent coordination with prep and cooking stations Physical Requirements Be able to remain standing for long periods of time and move quicklyMust be able to lift to 50 lbsWork efficiently in a fast-paced environment with hot and cold foodsOccasionally reaches high storage shelving with use of step ladderAbility to stand and remain active for extended periods during shiftsFrequent walking, bending, reaching, and lifting throughout the kitchenAbility 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 toolsdexterity to handle dishes, utensils, and kitchen equipment safelyAbility to perform repetitive washing, scrubbing, lifting, and sorting tasks