Prep Cook

JALEO VEGAS LLC•Las Vegas, NV

24d

About The Position

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Prep Cooks help prepare the kitchen for each service by producing accurate, efficient mise en place and batch-prepared items, following recipes and labeling protocols, maintaining food safety, and keeping stations stocked and organized. The role is hourly and non-exempt and is part of the Back of House – Culinary department. The Prep Cook prepares ingredients and recipes to specification, maintains par levels and product quality, follows sanitation and food-safety procedures, and assists with receiving, storage, inventory, and waste control. The role also includes operating and caring for kitchen equipment, supporting line stations during peak periods, participating in training and team activities, and assisting with event menus and new openings as applicable.

Responsibilities

Execute daily prep lists to specification, including knife work and preparation of vegetables, proteins, sauces, marinades, dressings, stocks, and doughs.
Weigh and measure ingredients precisely, scale recipes, and record yields.
Set and maintain par levels and replenish stations for service and events.
Follow standardized recipes, portioning, and presentation components to maintain brand consistency.
Participate in tastings, apply feedback, and promptly flag quality or specification deviations.
Follow DOH and JAG food-safety standards, including handwashing, glove use, allergen controls, and prevention of cross-contamination.
Label and date products, use FIFO, track hold times, and accurately complete cooling logs and temperature checks.
Clean as you go and complete opening and closing side work and assigned deep cleans.
Assist with receiving by verifying quantities, temperatures, product quality, and proper storage by zone.
Minimize waste through proper trimming, yield awareness, and storage; promptly report variances and spoilage.
Keep dry and cold storage organized and prep areas and walk-ins neat and mapped.
Safely operate and care for knives and kitchen equipment, including slicers, immersion blenders, mixers, food processors, and ovens.
Perform basic maintenance, such as sharpening and fryer filtering when assigned, and escalate repair needs.
Support the line during peak periods by running, restocking, and assisting other stations as needed.
Attend line-ups and trainings and contribute to a respectful, inclusive, learning-focused kitchen.
Model punctuality, professionalism, and communication.
Execute preset and event menus and timelines accurately, as applicable.
Support new openings through batch prep, tastings, training, and setup as directed by culinary leadership.