PREP COOK 2

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 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 shiftDeliver memorable guest experiences through pride in your workRepresent 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 presentationWash, cut and prepare vegetables according to Canton Rodeo’s standards and specificationsPrepare and cook all sides according to Canton Rodeo’s recipe and quality standardsMonitor vegetable and sauce quality, freshness and storage conditionsSuccessfully complete food safety training and comply with periodic food safety knowledge checksComplete 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 standardsExecute consistent cooking procedures to ensure flavor, texture, and presentation meet company specificationsMonitor product quality throughout service and adjust as needed to maintain standardsMaintain readiness of the wok station, ensuring ingredients and equipment are stocked and organizedKeep the station clean and organized during service (“clean as you go”)Wash and reset wok equipment and tools between batches as requiredPerform 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 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 Station Cleanliness & Organization Maintain 100% adherence to uniform standardsClean and maintain wok and kitchen equipment according to sanitation proceduresMaintain organization of kitchen storage areasAssist Prep Cook 1 with dish and sanitation operations when neededAssist with general cleaning duties including trash removal, floors, counters, and shelvingLabel, date, and store food properly using FIFOFollow all food safety, workplace safety, and sanitation requirements Team Collaboration Maintain a positive and respectful work environmentSupport coworkers during busy periods to ensure smooth operationsEmbrace Canton Rodeo’s Chain Reaction philosophyTrain and support Prep Cook 1 team membersModel proper procedures and standards 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 What We’re Looking For Must Have Friendly, positive attitudeClear communicator and team playerStrong attention to detailAbility to multitask in a fast-paced environmentStrong sense of urgencyFlexible availability including early mornings, evenings, weekends, and holidaysAbility to work varied shifts based on business needsReliable and dependableDemonstrated ability in:Knife workWok handlingCarvingPortioningWorking at production speed Nice to Have Prior restaurant kitchen experiencePassion for food and hospitalityBilingual (Spanish) a plusFood Handler certification (per local requirements) WORK ENVIRONMENT Store Conditions Fast-paced, high-volume kitchen environment with frequent peak rush periodsExtended exposure to high heat from wok stations, ovens, burners, and warming equipmentElevated noise levels from kitchen equipment, exhaust systems, and team communicationContinuous movement within tight Back of House spacesFrequent coordination with prep, cooking, and service stationsExposure to hot oils, steam, boiling liquids, and sharp toolsTemperature fluctuations between hot production areas and refrigerated storage areasPotential slippery surfaces during food production and cleaningRepetitive production tasks during peak service periodsSchedule flexibility including early mornings, late nights, weekends, and holidays as required Physical Requirements Ability 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 safelyAbility to move quickly and safely in a fast-paced environmentManual dexterity to safely use knives, utensils, and kitchen equipmentAbility to perform repetitive cutting, stirring, and food preparation tasksAbility to work in high-heat conditions around wok stations, burners, and ovensAbility to work safely around steam, hot liquids, sharp tools, and heavy cookwareAbility to transition between hot production areas and cold storage environmentsAbility to maintain focus and precision during physically demanding tasks