Highlights
Exposure to open-flame grills, heat, cold storage areas, noise, wet or slippery surfaces, and cleaning chemicals. This role supports kitchen efficiency and consistency, ensuring ingredients are ready for grilling and service.
Numbers & Facts
| Location | Sandy, UT |
| Industry | Restaurant/Food Services |
| Company Size | 5,000 to 9,999 employees |
| Year Founded | 1980 |
| Website | http://www.elpolloloco.com/careers |
Description
Position: Prep Cook
Reports to: Shift Leader / Assistant Manager / General Manager
Job Overview
The Prep Cook is responsible for preparing ingredients and food items according to El Pollo Loco's recipes, prep procedures, andfood safety standards. This role supports kitchen efficiency and consistency, ensuring ingredients are ready for grilling and service.
Key Responsibilities
Food Preparation
Physical Activity
This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Reports to: Shift Leader / Assistant Manager / General Manager
Job Overview
The Prep Cook is responsible for preparing ingredients and food items according to El Pollo Loco's recipes, prep procedures, andfood safety standards. This role supports kitchen efficiency and consistency, ensuring ingredients are ready for grilling and service.
Key Responsibilities
Food Preparation
- Prepare ingredients including marinating chicken, chopping produce, portioning proteins, and preparing salsas according to brand standards.
- Follow approved recipes, prep lists, and portion controls.
- Label, date, store, and rotate food items according to FIFO guidelines.
- Assist with basic cooking or grill support tasks as assigned.
- Maintain clean and organized prep areas, coolers, and storage spaces.
- Clean and sanitize prep tools, utensils, and equipment.
- Monitor prep levels and communicate shortages or quality concerns to management.
- Support kitchen operations during high-volume periods.
- Follow all food safety, sanitation, and health department regulations.
- Properly handle raw and cooked products to prevent cross-contamination.
- Comply with company safety policies and cleanliness standards.
- Work collaboratively with cooks and grill staff.
- Follow direction from managers and shift leaders.
- Demonstrate dependability, teamwork, and professionalism.
Physical Activity
- Standing, walking, bending, stooping, twisting, reaching, and grasping.
- Cutting, marinating, mixing, and portioning food items.
- Lifting, carrying, pushing, and pulling objects.
- Communicating with restaurant team members and management.
- Use of knives, prep equipment, and kitchen tools, as permitted by applicable state age requirements.
- Standing and walking for extended periods during the work shift.
- Lifting and carrying ranges:
- 0-10 lbs: Frequent
- 11-25 lbs: Frequent
- 26-50 lbs: Occasional with assistance
- 51-75 lbs: Seldom; team-lift only
- Pushing and pulling approximately 10-40 lbs of force occasionally.
- Frequent repetitive hand and wrist movements.
- Work performed primarily in a restaurant kitchen environment.
- Exposure to open-flame grills, heat, cold storage areas, noise, wet or slippery surfaces, and cleaning chemicals.
- Fast-paced environment with variable schedules, including mornings, nights, weekends, and holidays.
- Ability to follow prep procedures and recipes accurately.
- Ability to maintain focus and food safety standards.
- Ability to multi-task in a fast-paced environment.
- Ability to maintain regular and predictable attendance.
- Previous food prep or kitchen experience preferred but not required.
- Knowledge of food safety and sanitation practices preferred.
- Ability to work flexible schedules, including mornings, nights, weekends, and holidays.
This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
About Company
At El Pollo Loco, pronounced “L Po-yo Lo-co” and Spanish for “The Crazy Chicken,” we go to crazy lengths for our signature citrus-marinated, fire-grilled chicken. First, we marinate fresh, whole chickens in a special recipe of herbs, spices, fruit juices and garlic. The whole chickens are then fire-grilled, hand-cut, and served with our chicken meals, burritos, salads, soups, tacos and quesadillas. And if that’s not enough, we apply that same passion to our handmade guacamole, salsas and dressings every day. Some say the lengths we go to are crazy. We say it’s Crazy You Can Taste.
It all began in Guasave, Mexico in 1975. El Pollo Loco was originally a roadside chicken stand. Its signature menu item? “Pollo,” of course: fresh chicken marinated in a special recipe of herbs, spices and fruit juices. Needless to say, El Pollo Loco quickly became a local favorite.