Job Description

Job Description

Job Description

We need a food prep worker who knows their way around a kitchen with minimal supervision. You’ll be responsible for stocking, preparing, and measuring condiments and slicing, dicing, and mixing foods for cooking. You’ll need to follow all safety protocols in the kitchen, and keep your workstation clean and equipment sanitized for the duration of your shift. You must be able to read recipe directions and labels in English and operate a variety of kitchen equipment, including sharp knives and measuring tools. Some lifting, pulling, and bending are required. Some kitchen experience and a 2-year associate's degree are preferred but not required. If this sounds like a fit for you, we’d love to meet. Compensation:

$13-$15hourly

• Perform other basic cooking duties as necessary, such as brewing coffee or tea, preparing soups, reducing sauces, and assisting other cooks in the kitchen if needed
• Use the correct amounts of condiments, wash all fruits and vegetables to be peeled, diced, and sliced, slice meats, and mix a variety of sauces
• Adhere to COVID-19 safety protocol measures in all food preparation areas and follow all food safety guidelines in the kitchen workstations
• Understand recipe instructions, measurements, meal charts, and labels written in English and use all measuring tools properly
• Clean food stations and prep areas and sanitize equipment and kitchen utensils after closing to maintain proper hygiene

• Must be comfortable handling sharp knives and other kitchen tools when prepping food
• Should be able to stand on your feet for long periods of time and also bend, pull, and lift 35-50 pounds
• Flexibility to work weekend hours and holidays if necessary, as well as some extended hours
• We’d like you to have some kitchen experience and associate’s degree (AA) or equivalent, but it’s not necessary
• Read and comprehend recipes, labels, and meal charts written in English

Derrick Hayes, a West Philadelphia native, started Big Dave's Cheesesteaks in 2014 in Dunwoody, Georgia. The original location was in a 700-square-foot gas station. Hayes was inspired to bring his West Philly roots to Atlanta after moving there and not being able to find a traditional cheesesteak. He named the restaurant after his late father, who inspired his passion for entrepreneurship. The restaurant grew out of the gas station location and into its own store after lines for cheesesteaks reached up to 200 people.

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