BOH - Prep Kitchen

MENSHO – Prep Kitchen Expectations & Responsibilities

Purpose

The Prep Team is the foundation of our kitchen. The quality, consistency, and organization established during prep directly impact every guest’s dining experience. Every prep employee is expected to take pride in their work and uphold MENSHO’s standards every day.

Attendance & Punctuality

• Arrive on time and ready to work at your scheduled start time.
• Clock in only after you are prepared to begin working.
• Excessive tardiness or absences will result in corrective action.
• Notify management immediately if you are unable to report to work.
• Dependability is a key part of your job performance.

Quality Standards

Every item prepared must meet MENSHO’s quality expectations.

Employees are expected to:

• Follow recipes exactly as written.
• Maintain consistency in every batch.
• Accurately measure ingredients.
• Taste products when required.
• Never serve or prepare food that does not meet quality standards.
• Immediately report any product concerns to management.

Remember:
Quality always comes before speed.

Food Safety & Sanitation

Employees must:

• Follow all food safety and health department regulations.
• Wash hands frequently and correctly.
• Prevent cross-contamination.
• Maintain proper food temperatures.
• Label, date, and rotate products using FIFO.
• Clean as you go.

Food safety is everyone’s responsibility.

Productivity & Efficiency

Prep employees are expected to:

• Stay productive throughout the entire shift.
• Complete prep lists within assigned timeframes.
• Work with urgency while maintaining accuracy.
• Ask for additional tasks after completing assignments.
• Communicate if falling behind.

Standing around waiting for direction is not acceptable.

Organization

Maintain an organized workspace by:

• Keeping prep tables clean.
• Properly storing ingredients.
• Labeling all products.
• Returning equipment after use.
• Keeping walk-ins and storage areas organized.
• Disposing of waste promptly.

A clean kitchen is an efficient kitchen.

Teamwork

Employees are expected to:

• Communicate respectfully.
• Support fellow team members when needed.
• Accept coaching professionally.
• Help maintain a positive work environment.
• Be respectful to both FOH and BOH employees.
• Work together toward the team’s success.

Professionalism

Employees should:

• Maintain a positive attitude.
• Minimize unnecessary conversations during work.
• Keep personal phone use to emergency situations or designated breaks.
• Wear a clean and complete uniform.
• Practice proper personal hygiene at all times.

Raising Our Standards

We do not simply meet standards—we work every day to raise them.

Communication

Employees are responsible for:

• Informing management of low inventory.
• Reporting damaged equipment immediately.
• Communicating recipe or product concerns.
• Asking questions when unsure.
• Reporting food safety issues without hesitation.

Daily Expectations

Every shift, prep employees should:

• Complete all assigned prep.
• Ensure products meet quality standards.
• Label and date all food correctly.
• Keep stations clean and organized.
• Follow recipes exactly.
• Assist teammates when able.
• Maintain a sense of urgency.
• Finish all cleaning assignments before leaving.
• Leave the kitchen prepared for the next shift.

Accountability

Failure to meet these expectations may result in coaching or corrective action, including verbal warnings, written warnings, final warnings, or further disciplinary action.

These standards are in place to ensure consistency, food safety, teamwork, and the highest level of quality for our guests.

Pay: $18.00 - $20.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $18 - $20