Brutto Americano Prep Cook

HRI Hospitality • New Orleans, LA

1d • Onsite

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Brutto Americano is the latest restaurant from chef Brian Burns and restaurateur Reno De Ranieri, offering a fresh, modern take on coastal Italian cuisine in the heart of New Orleans. Rooted in traditional Italian cooking techniques and infused with local Gulf ingredients, the menu features house-made pastas, fresh gulf seafood, and a family style tasting menu reminiscent of an authentic Italian Trattoria. Open daily for happy hour, lunch, and dinner, the restaurant combines warm service, bold flavors, and a lively atmosphere, with a curated wine list and inventive cocktails that reflect its Italian-New Orleanian spirit. We are looking for an experienced Prep Cook to join our team. SUMMARY The Prep Cook completes basic food prepping tasks as directed by the Chef. Main duties include preparing food for the various kitchen stations, cleaning up prep areas and making sure the kitchen is stocked. Provide, prep and set up for meals.

Requirements

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule.
• High school diploma required (or candidate must be in process of pursuing a diploma).

Nice To Haves

• Previous experience in a kitchen preferred.
• Knife skills preferred.
• Additional certifications (ServSafe, TiPS, etc.) preferred.

Responsibilities

• Prepare food items using a quality predetermined method in a timely and consistent manner.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Cut, trim, bone and carve meats and poultry for cooking.
• Prepare (chop, dice, slice, etc.) fruits and vegetables for use in various recipes and food displays.
• Act as carver, garde mangier as required.
• Prevent the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
• Cook and otherwise prepares foods according to recipes as established by the Executive Chef and Director of Food & Beverage.
• Rotate and place all food in clean storage containers, labeled and dated.
• Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED