Prep Cook TacoTime 12226 North Division Street, Spokane, WA 99218
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
The prep cook handles the majority of the prep for all ingredients going into dishes during service. This position often works under little supervision, so you must be able to follow recipes and be well-versed in a variety of food products and techniques. The quality of the prep work is instrumental in the quality of the finished product, so attention to detail is paramount.
About this location
About TacoTime
Like many of his peers in the late 1950's, Ron Fraedrick dreamed of owning and operating a successful hometown business. Ron, a World War II Navy veteran, understood the dedication and sacrifices required to make a dream reality. So, with a passion to succeed driving his efforts, he went about building the foundation for what is one of today's leading Mexican fast-food enterprises.
After graduating from the University of Oregon in 1959, Ron traveled throughout the West selling petroleum products to a rapidly growing post-war economy. It was in Southern California that he first fell in love with Mexican food and conceived the idea of feeding a different kind of hunger; one that involved preparing and serving his own style of fresh, high-quality Mexican fast food to the hordes of hungry college kids back in his home town, Eugene, Oregon.
To fund his dream, Ron did what most young entrepreneurs have to do - he mortgaged the family home and borrowed an additional $5000. That was in 1959, and in 1960 his dream became reality when he opened his first walk-up TacoTime restaurant adjacent to the University.
undefinedRon spent many evenings working on his secret seasoning and hot sauce recipes to develop the perfect taste profile. He would mix and measure just the right amount of spices into a 55 gallon barrel, rolling it around in the parking lot to thoroughly blend all the flavors,
After graduating from the University of Oregon in 1959, Ron traveled throughout the West selling petroleum products to a rapidly growing post-war economy. It was in Southern California that he first fell in love with Mexican food and conceived the idea of feeding a different kind of hunger; one that involved preparing and serving his own style of fresh, high-quality Mexican fast food to the hordes of hungry college kids back in his home town, Eugene, Oregon.
To fund his dream, Ron did what most young entrepreneurs have to do - he mortgaged the family home and borrowed an additional $5000. That was in 1959, and in 1960 his dream became reality when he opened his first walk-up TacoTime restaurant adjacent to the University.
undefinedRon spent many evenings working on his secret seasoning and hot sauce recipes to develop the perfect taste profile. He would mix and measure just the right amount of spices into a 55 gallon barrel, rolling it around in the parking lot to thoroughly blend all the flavors,
