Prep Cook

Prep Cook – Concept/PropertyNameConcept/PropertyNamePrep Cooks ensure the kitchen is ready to deliver every service at JAG standards. You'll execute accurate, efficient mise en place and batch production, follow recipes and labeling protocols, uphold food safety, and support the line by keeping stations stocked and organized.Mise en Place & ProductionExecute daily prep lists to spec: knife work, vegetables, proteins, sauces, marinades, dressings, stocks, and doughs.Weigh/measure ingredients precisely; scale recipes up/down; record yields.Set and maintain par levels; replenish stations for service and events.Quality, Consistency & RecipesFollow standardized recipes, portioning, and presentation components to maintain brand consistency.Participate in tastings and apply feedback, flag quality or spec deviations immediately.Food Safety & SanitationAdhere to DOH and JAG standards: handwashing, glove use, allergen controls, and cross-contamination prevention.Label and date products; use FIFO and track hold times; complete cooling logs and temperature checks accurately.Clean as you go; complete opening/closing side work and assigned deep cleans.Inventory, Receiving & Waste ControlAssist with receiving verify quantities, temperatures, product quality, and proper storage by zone.Minimize waste through proper trimming, yield awareness, and storage; report variances/spoilage promptly.Maintain organized dry/cold storage; keep prep and walk-ins neat and mapped.Equipment & MaintenanceSafely operate and care for knives and equipment (slicers, immersion blenders, mixers, food processors, ovens).Perform basic maintenance (sharpening, fryer filtering as assigned) and escalate repair needs.Teamwork & CultureSupport the line during peak periods; run, restock, and assist other stations when needed.Attend line-ups and trainings; contribute to a respectful, inclusive, learning-focused kitchen.Model punctuality, professionalism, and communication.Events & Openings (as applicable)Execute preset/event menus and timelines with accuracy.Support new openings: batch prep, tastings, training, and setup per culinary leadership.Required Qualifications6+ months to 1 year of professional kitchen experience (or culinary program equivalent); high-volume experience a plus.Solid knife skills: ability to follow prep lists and read/convert recipes (metric & imperial).Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain).Organized, efficient, and calm under pressure, strong teamwork and communication skills.Schedule flexibility (nights, weekends, holidays).Working Conditions & Physical RequirementsStand and move for extended periods (up to 8+ hours).Lift, carry, push, or pull up to 35–50 lbs.Frequent exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive motions and knife use.Frequent bending, reaching, and walking in a fast-paced environment.In Return, We Offer YouCompetitive hourly pay with opportunities for cross-training and advancementEligible health & wellness benefits (for qualifying positions)Employee dining and partner discountsGrowth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.