Prep Cook

COTE Miami•Miami, FL

68d•Onsite

About The Position

Prep Cooks are dynamic hospitality professionals responsible for the preparation of delicious dishes by the culinary team, setting up workstations in the kitchen, and preparing ingredients for the cooking process and assisting the Chef de Cuisine (“CDC) and Sous Chefs with their daily tasks. Prep Cooks work with all members of the Back of House team to ensure a smooth continuation of service.

Requirements

Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
Must be reachable by email and able to communicate via phone as well.
Communicates information effectively and efficiently.
Excellent organizational skills and attention to detail.
Possesses a positive, results-oriented, team-player mentality.
Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
Ability to under pressure and maintain professionalism when working under stress.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).
Good oral communication skills.
Ability to execute recipes and service in adherence with company policy.
Proficient knife-handling skills.

Nice To Haves

Culinary Arts degree preferred.
Familiarity with Korean cuisine preferred.
Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

Responsibilities

Sets up and sanitizes the workstations prior to starting prep work.
Produces all assigned menu dishes according to the daily prep list issues by the Chefs.
Measures ingredients and seasonings and prepares cooking ingredients for service.
Undertakes basic cooking duties such as cutting, slicing, peeling, monitoring stock levels, reducing sauces, preparing pickles and kimchi.
Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively.
Complies with nutrition and sanitation guidelines.
Supervises food and cooling room temperatures.
Labels, stocks, and organizes all ingredients on shelves for easy accessibility.
Works efficiently with kitchen team members and complies with company procedures and food safety standards.
Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC.
Reports to each scheduled shift on time, in uniform, and ready to work.
Assists other stations or areas of the restaurant when requested by management.
Performs additional tasks assigned by the Executive and Sous Chef to maintain the highest standards of food quality, cost control, consistency and cleanliness.
Is quick, diligent, and willing to improve on the job.
Responsible for training new employees as assigned.
Display knowledge of COTE brand, culture, and product.
Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
Maintain professional and respectful behavior when in contact with customers, management, and teammates.
Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
Take care of all company property.
Maintain safety, cleanliness, and sanitation standards.
Comply with federal, state, and local laws and regulations.