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Prep Cook

at  Logan's Roadhouse
727 Thompson Lane
Nashville, TN 37204

At a glance

Job type Full-time, Part-time
Estimated Wages $8.43 to $11.57 per hour
(Snag Est. )

What is this?

This is Snag's estimate of the wage range for this job based on publicly available data and may not reflect the actual wage for this position with this employer. The estimated wage is not supplied by or endorsed by the employer. Specific wage or rate questions should be directed to the employer.

How is the estimated wage calculated?

This estimate is calculated by looking at a range of jobs in the local market, at the state level, and nationally. Due to the size of markets, the number of positions, the level of employment in the market, and the availability of data, this could make the estimate inaccurate for a specific job.

How is this helpful?

This is helpful to get a general sense of the wage for this type of job and be a guide for what may be earned in this job or similar jobs.

Job description

Join Our Team

Prep Cook Opportunities

Prep Cook


This position is responsible for the timely preparation and exhibition assembly of a fresh quality product. A clean and organized work area is a must as you are in full view of the guest.



  • Prepare, to order, all food items following standard recipes and procedures within specified time limits (8-10 minutes at lunch; 10-12 minutes at dinner).
  • Prep assigned items.
  • Bake and microwave raw and prepared foods.
  • Measure and assemble ingredients and cook items according to recipes and menu specifications.
  • Maintain cooking line in a clean, sanitary and safe manner.
  • Uniforms and aprons should always be “showplace clean”.
  • Stock/restock items on line according to specifications.
  • Wash and clean raw food products.
  • Peeling, dicing, shredding and slicing food products using manual and electric equipment.
  • Assist in an entire team effort.
  • Maintain personal health and sanitation standards (wash hands when using restroom, etc.).


  • Count all prepped items used in salad area checking for quality and proper rotation.
  • Back of house manager will take finished prep count and decide that day’s prep. Do not prep over par given by manager. (See Prep list for pars.) Second count done after lunch, peak volume.
  • Complete prep as per recipes.
  • All salad mix is prepped a minimum of twice daily or once each shift.
  • When prep is finished, label, date, rotate, and store all items properly; return bulk items to walk-in cooler as you are prepping to ensure items are kept out of the temperature danger zone. Prepped items should be stores for easy access. (Be sure to rotate old items to the front.).
  • Each prepped item should be labeled with the following information:
  • Item inside container
  • Day dot for the day prepped
  • Date item prepared
  • Initials of person who prepped
  • Other duties as directed.

Additional Info

Job Industries

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Posted: 2016-10-04

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