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    Prep Cook - New York, United States - TableOne Hospitality

    TableOne Hospitality
    TableOne Hospitality New York, United States

    3 weeks ago

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    Description

    TableOne Overview:

    A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the worlds leading hotels.

    Location:

    TableOne - New York Growth - New York, NY

    Overview:

    The Prep Cook is responsible for preparing all mise-en-place for production and batch cooking. They are responsible for preparing and producing all ingredients required to execute a dish, including all components (sauces, braises, condiments, spreads etc). They communicate clearly, ensure smooth service operations and quality service.

    Responsibilities:
    • Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
    • Maintains clean and organized workstations that are cohesive with the restaurants philosophy, culture, and standards of excellence.
    • Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
    • Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
    • Displays consistent attention to detail and follow through of all restaurant policies.
    Qualifications:
    • 1-2 years of kitchen preparation and cooking in an upscale restaurant.
    • 1-2 years-experience in high volume or fine dining kitchens.
    • Ability to communicate effectively with management and staff.
    • Utilizes a variety of cooking styles, times and temperatures.
    • Excellent critical thinking and decision-making skills
    • Utilizes a variety of cooking styles, methods, techniques, trends.
    • Organize all the various prep items needed from different areas and outlets.
    • Follows sanitation procedures and organization of work area(s).
    • Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
    • Knowledge and understanding of basic prep methods and various cooking techniques and cuisines.
    • Plan, prep, set up and prepare quality products in all areas including, but not limited to sauces, braises, condiments, spreads etc.
    • Prepare all menu items following recipes and yield guides, according to department standards Assist in monitoring inventory of prepared food items to keep waste down while managing 86s.
    • Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.
    • Adhere to all health code regulations and standards.
    • Maintain food and supply inventory and notify management of restocking requirements

    Salary: $22.00/hour

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