Perp Cook - Steakhouse

Carver Road Hospitality•New York, NY

4d•$20 - $20

About The Position

Be part of a landmark restaurant opening as Carver Road Hospitality launches a new Modern American Steakhouse in New York, New York. This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now hiring Front of House and Back of House professionals to join a restaurant built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, Boston, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Join our team as we open this exciting new Modern American Steakhouse. Now accepting applications for all FOH and BOH positions. Let’s create something extraordinary together. Position Summary The Prep Cook is responsible for preparing the ingredients for the stations used in the cooking process as well as maintaining the kitchen an ensuring it is clean and sanitized. The Prep Cook should possess great knife skills.

Requirements

Must be able to stand, lift, and bend for extended periods of time.
Must be able to bend and lift up to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays

Responsibilities

Follows prep lists created by chefs.
Measures ingredients and seasonings and prepares cooking ingredients.
Clean, organized, and efficient while handling all food items.
Washing, chopping, and cutting according to recipe specifications while checking production lists and assignments.
Labels and stores all product following FIFO and Company standards.
Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
Protects establishment, guests, and employees by adhering to Department of Health and Company sanitation standards.
Possesses in-depth knowledge of assigned recipes and execution.
Communicates product needs to the chefs, sous chefs, and support staff.
Perform inventory checks and food storage logs.
Cleans and sanitizes cooking surfaces as needed.
Reports all breakage of damage of equipment immediately to management.
Properly sets-up station and performs opening/closing procedures as directed by management.
Attends and participates in daily pre-service meetings (where applicable).
Maintain professional appearance standards as directed in the Employee Handbook.