Prep Cook
Fox Restaurant Concepts
Hiring Immediately – Prep Cook
Seeking candidates with open availability for part or full time opportunities
Please walk-in to interview with a manager on Monday to Friday from 3:00pm to 5:00pm at 2101 Preston Rd STE A
Why Flower Child?
- Killer earning potential
- Benefits available when you work 25 hours per week – including medical, dental, & vision
- 35% dining discounts at all Fox Restaurant Concepts
- Additional discounts at The Cheesecake Factory and North Italia
- Flexible schedules
- Tuition reimbursement
- Opportunity for growth within our family of brands
- No late nights
- Get paid daily! We've partnered with Payactiv to offer team members more control over their earnings
Who we are:
Flower Child is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Our menu is devoted to veggies, grains, fruits, and healthy proteins, and we're focused on real food. At Flower Child, we're committed to happiness and great service. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you.
What you'll do:
- Must have 1+ year high-volume restaurant experience
- You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds.
- You have an eye for detail and you're comfortable working in a fast-paced environment
- Prep and cook a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers and other kitchen equipment.
- Portion product and follow recipes.
- Follow all food safety and sanitation standards. Work clean.
- Perform calmly and effectively in a high-volume environment
- Availability to work weekends and some holidays
- Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant
Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity Employer. Proof of eligibility to work in the United States is required.
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