PREP Cook - Well& by Durst, 151 (New York City)

ASM Global

10d•Onsite

About The Position

The Prep Cook provides quick and efficient service to customers in a fine dining culinary setting while maintaining sanitation standards. The role involves preparing food to established portion, quality, and departmental standards; following culinary leadership’s assignments for food preparation and opening and closing procedures; and supporting excellent preparation, service, and delivery of products. The Prep Cook also helps maintain a safe, clean, and professional kitchen in accordance with health and HACCP standards.

Requirements

Must be at least 18 years old.
Must possess a food handler’s certification from the Department of Health & Mental Hygiene (DOHMH).
At least 1 year of experience working in a high-volume food and beverage establishment.
Experience working in high-volume food service venues; experience in a high-end restaurant, catering venue, or hotel is preferred. Posting also mentions experience overseeing the sale of alcohol.
Associate’s degree or an equivalent combination of education and related experience and/or training.
Excellent verbal and written communication skills and ability to balance priorities and tasks in a deadline-oriented environment.
Ability to align with the Executive Chef’s expectations.
Knowledge and ability to receive and inspect ingredients, select fresh, high-standard produce, meats, fish, and other food products, and use them in preparing menu items.
Ability to lift up to 50 pounds.
Flexibility to work extended hours due to business needs.

Nice To Haves

Experience in a high-end restaurant, catering venue, or hotel.

Responsibilities

Ensure a safe associate environment and help reduce the risk of accidents or injuries.
Inspect kitchen areas for cleanliness, sanitation, and proper setup; report and document hazardous conditions or unsafe practices.
Maintain a professional kitchen image, including cleanliness, proper chef attire, and appearance standards.
Follow assignments from the Executive Chef, Sous-Chefs, and/or Culinary Supervisors for opening and closing procedures and food preparation.
Prepare food items according to portion sizes, quality standards, and departmental rules, policies, and procedures.
Maintain HACCP standards for food quality, temperatures, product rotation, cleanliness, and sanitation.
Maintain kitchen cleanliness, including walk-in coolers, dry storage, shelves, walls, floors, and drains.
Keep food preparation equipment clean and sanitized, maintain it in safe and operable condition, and report issues to chefs.
Identify and store meats, poultry, seafood, pasta, starches, dairy products, and other food items according to established standards.
Work as a team player in preparation, service, and product delivery.
Complete other duties assigned by management.