Line Prep Cook

SUMMARY The Niemann Harvest Marker Line/Prep Cook duties include but are not limited to providing excellent customer service, gaining product knowledge, cooking recipes, controlling shrink and working in a safe manner while fostering the Niemann Harvest Market culture. ESSENTIAL DUTIES AND RESPONSIBILITIES Delivers superior guest service and ensure absolute customer satisfaction Learns and uses the three E's: Engagement, Educate, Empowerment Knows seasonality, use, and taste of products offered Follows recipes, reads charts and spreadsheets Monitors quality and food taste Proper handling and rotation of product Production of hot case/buffet foods, including operation of fryers, ovens, stoves, grill, griddle, etc. Promotes and supports established programs Promotes sales/events Understands/promotes food safety Meets deadlines Follows production list Maintains work area and cooler to approved food safety standards Promotes a safe working and eating environment Promotes and supports established programs Works within company programs, policies and procedures. Follows all Health Code guidelines Follows safety policies and procedures; is a safety role model Other duties as assigned KEY ATTRIBUTES Passion/purpose Foodie/farmer Thirst for knowledge/curious/inquisitive People enthusiast/outgoing Genuine Good communicator/desire to share Trendy/fun Honest Techie Cooking experience Excellent Customer Service Skills Detail Oriented Ability to work in a fast paced environment Problem solving skills Adaptability High energy level Team player SUPERVISORY RESPONSIBILITIES This position has no supervisory responsibilities EDUCATION and/or EXPERIENCE Understanding of food sanitation and safety. Kitchen experience a plus. LANGUAGE SKILLS Read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Write routine reports and correspondence. Speak effectively before groups of customers and associates. MATHEMATICAL SKILLS Basic math concepts (addition, subtraction, division, multiplication), fractions, weights and measures. CERTIFICATES, LICENSES, REGISTRATIONS Food Handler's Certification as required by State Law provided at store level RECOMMENDED EQUIPMENT Slip resistant shoes with closed toe and heel Hairnet Safety cutter Ladder Stepladder Uniform per store policy Associates may be required to use standard restaurant equipment including, but not limited to Food processors Grills Slicers Oven PHYSICAL DEMANDS Regularly (Over 2/3 of the time) Stand Walk Use hands to finger, handle, or feel Reach with hands and arms Communicate with associates and customers Lift and/or move up to 25 pounds Frequently (Between 1/3 to 2/3 of the time) Climb Balance Stoop Kneel Crouch Lift and/or move up to 50 pounds Occasionally (Less than 1/3 of the time) Sit Overhead lifting Crawl Smell Lift and/or move up to 100 pounds Vision Close Distance Ability to adjust focus Ability to distinguish colors WORK ENVIRONMENT Regularly (Over 2/3 of the time) Moving mechanical parts Fumes or airborne particles Occasionally (Less than 1/3 of the time) Wet and/or humid conditions Extreme cold Work in high places Toxic or caustic chemicals Risk of electrical shock Noise Level Moderate in most areas PAY RANGE (depends on industry experience) $17 up to $19/hour (IL Locations Only) BENEFITS (eligibility based on full-time/part-time status) Medical, Dental, and Vision Insurance Flexible Spending Accounts (Medical and Dependent Care) Life Insurance Voluntary Benefits Paid Time Off Retirement Plans Employee Assistance Program Niemann Foods Management retains the discretion to add to or change the position requirements at any time. Position requirements may vary by store location

Created: 2026-04-08