Prep Cooks prepare hundreds of recipes for delicious dishes in a fast-paced, full-service restaurant, taking ownership of food preparation and maintaining consistency.
Compensation
$18.75 - $22.00 / Hour
Responsibilities
Follow a prep list while completing tasks efficiently with speed and a sense of urgency
Read and follow recipes using accurate measurements, weights, and portioning for consistent recipe execution
Prepare ingredients using strong knife skills including chopping, dicing, and slicing
Use a variety of cooking methods and culinary techniques including boiling, broiling, roasting, sauteing, frying, and grilling
Prep ingredients for 200+ menu items including sauces, dressings, and soups
Requirements
Nice to have: prior kitchen experience in the food service industry
Nice to have: proficiency with kitchen tools and equipment
The Chef de Partie is responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food until the food serving. The role also oversees the inventory control, recipes and ensures production output remains consistent, kitchen efficiency is maintained, ensuring the quality of dishes is as expected, and contributing to the overall success of the culinary operations.
Responsibilities
Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.
Prepare and cook dishes according to the established recipes and standards.
Ensure the quality and presentation of dishes meet the culinary standards of the establishment.
Supervise and train junior cooks and kitchen staff working in the assigned station.
Contribute to the development and improvement of recipes within the assigned section.
Manage and oversee a specific section or station in the kitchen, prepare and cook dishes according to standards, supervise junior staff, and manage section inventory.
Responsibilities
Manage and oversee a specific section or station in the kitchen, such as sauces, grill, or pastry.
Prepare and cook dishes according to the established recipes and standards.
Ensure the quality and presentation of dishes meet the culinary standards of the establishment.
Supervise and train junior cooks and kitchen staff working in the assigned station.
Contribute to the development and improvement of recipes within the assigned section.
Management position overseeing chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
Responsibilities
Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers.
Responsibilities
Create menus according to season and customer research
Set up the kitchen with necessary tools and equipment
Prepare food and present it in an appealing manner
Supervise and delegate tasks to other team members
Maintain appropriate levels of inventory and restock when necessary
Requirements
Certification from culinary school preferred
ServeSafe or Food Handler’s Certification
Nice to have: certification from culinary school
Nice to have: ServeSafe or Food Handler’s Certification
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