Prep Cook

ESSENTIAL DUTIES

• Prepare salads, appetizers, and various foods outlined on the food item prep sheet.
• Carry miscellaneous weights up to 75lbs.
• Extensive cleaning from ceiling to floor is mandatory.
• Read and write as well as verbally communicate.

Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write

Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify

• Cut meats and fish:
  Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space.
• Prepare salads, appetizers, various foods on food item prep list:
  Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space.

• Extensive cleaning after every shift from floor to ceiling
• Ladder use
• Lifting weights up to 75 lbs.
• Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift).
• Preparation for all food items according to company policy and procedure

Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager’s judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.

• Work surface:
  Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
• Controls: knobs, levers toggles, that reach from head to toe.
• Equipment:
  Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc.
• Materials:
  Various foods. Some chemicals for cleaning.
• Aids:
  Various pots and pans, carts, utensils scales, back support belts available

• 70 to 110 degrees indoor/ outdoor, humid and wet
• Medium to high noise level
• Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
• Exposed to odors, gases, fumes
• Bright light level
• Ventilation moderate to low
• Radiation (microwave)
• Cramped spaces

Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.

Since 1976, Cattle Baron has proudly served the finest steaks, seafood, and salad this side of the Pecos. What began as a single steakhouse in Portales, New Mexico—founded by U.S. Air Force veteran Jeff Wilson—has grown into a beloved regional restaurant group with locations across New Mexico and Texas. Jeff's passion for quality food and heartfelt service inspired a legacy that lives on through his family and team.

Today, the Cattle Baron brand continues to uphold his high standards through a warm, welcoming atmosphere, outstanding dining experiences, and deep community roots. We’re not just a steakhouse—we’re part of the local fabric. Our guests return time and again for the signature salad bar, hand‑cut steaks, and familiar faces. We’re proud to also operate two other unique concepts:
• Farley’s Food Fun & Pub – a lively local hangout full of energy and flavor.
• Pasta Café Italian Bistro – a cozy, family‑friendly destination for Italian comfort food. At Cattle Baron, we believe in tradition, teamwork, and delivering exceptional moments, plate by plate. If you're looking to grow with a company that values quality, camaraderie, and service—you’ve come to the right place.