Prep Cook - Cathedrale New York
About The Position
The Prep Cook ensures the quality, consistency, and production of food items. The role prepares cooking ingredients by washing, chopping, cutting, and completing other meal preparations. The Prep Cook labels and stores food in designated containers and locations, follows recipes to TAO standards, and complies with sanitation, food-handling, and hygiene guidelines. The position works as part of the kitchen team, supporting team members and communicating product needs to chefs, sous chefs, and support staff. It includes maintaining a clean and sanitary station and venue, completing production lists, setting up the prep station, and performing opening and closing procedures as directed by management. The Prep Cook also attends applicable pre-service meetings, training sessions, and departmental meetings, and completes additional tasks as assigned. The work may take place in an office, casino, nightclub, bar, lounge, or restaurant environment. Conditions may include varying levels of noise, crowds, and smoke, as well as exposure to hot kitchen elements or cleaning materials. Extended hours, irregular shifts, evening and weekend shifts, and holiday work may be required. The position requires standing for extended periods and moving quickly, and may require pushing and lifting up to 75 pounds, with or without assistance.
Requirements
- Ability to write, read, and verbally communicate.
- Ability to move quickly.
- Ability to push and lift up to 75 pounds, with or without assistance.
- Ability to stand for extended periods.
- Ability to work effectively as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
- Ability to maintain confidentiality.
- Ability to handle a fast-paced, busy, and somewhat stressful environment.
- Maintain a professional, neat, and well-groomed appearance in accordance with company standards.
Nice To Haves
- Previous culinary experience preferred.
- Experience as a prep cook and/or line cook in a high-volume culinary operation preferred.
Responsibilities
- Anticipate and accommodate the needs of team members.
- Wash, chop, and cut food items according to recipe specifications.
- Maintain the cleanliness and sanitation of the assigned station, kitchen, and venue.
- Label and store products according to FIFO and company standards.
- Check and complete production lists and assignments.
- Follow supervisors’ instructions and communicate with and support coworkers.
- Learn assigned recipes and produce them to company standards.
- Maintain general knowledge of the venue.
- Comply with Department of Health and company sanitation standards.
- Communicate product needs to chefs, sous chefs, and support staff.
- Set up the prep station and complete opening and closing procedures as directed by management, including stocking supplies, sanitizing the station, and performing prescribed side work.
- Immediately report breakage and damage to equipment or furniture to management.
- Attend and participate in daily pre-service meetings where applicable, training sessions, and departmental meetings.
- Learn by listening and observing other team members, share knowledge, and lead by example.
- Maintain a positive and professional attitude and appearance in accordance with company standards.
- Work as part of a team and provide help and support to fellow team members.
- Assist with or complete additional tasks as assigned.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
