José Andrés Group
Job Title
Prep Cook –Concept/PropertyNameConcept/PropertyName
Reports To Sous Chef / Chef de Cuisine / Executive Chef
Department Back of House – Culinary
Employment Type Hourly, Non-Exempt
About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary Prep 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.
Key Responsibilities Mise en Place & Production
Execute 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 & Recipes
Follow standardized recipes, portioning, and presentation components to maintain brand consistency.
Participate in tastings and apply feedback, flag quality or spec deviations immediately.
Food Safety & Sanitation
Adhere 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 Control
Assist 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 & Maintenance
Safely operate and care for knives and equipment (slicers, immersion blenders, mixers, food processors, ovens).
Perform basic maintenance (sharpening, fryer filtering as assigned) and elevate repair needs.
Teamwork & Culture
Support 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.
Requirements Required Qualifications
6+ 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 Requirements
Stand 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 You
Competitive hourly pay with opportunities for cross‑training and advancement
Eligible health & wellness benefits (for qualifying positions)
Employee dining and partner discounts
Growth in a values-driven, award‑winning hospitality group
Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E‑Verify Program
#J-18808-Ljbffr
Reports To Sous Chef / Chef de Cuisine / Executive Chef
Department Back of House – Culinary
Employment Type Hourly, Non-Exempt
About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary Prep 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.
Key Responsibilities Mise en Place & Production
Execute 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 & Recipes
Follow standardized recipes, portioning, and presentation components to maintain brand consistency.
Participate in tastings and apply feedback, flag quality or spec deviations immediately.
Food Safety & Sanitation
Adhere 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 Control
Assist 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 & Maintenance
Safely operate and care for knives and equipment (slicers, immersion blenders, mixers, food processors, ovens).
Perform basic maintenance (sharpening, fryer filtering as assigned) and elevate repair needs.
Teamwork & Culture
Support 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.
Requirements Required Qualifications
6+ 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 Requirements
Stand 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 You
Competitive hourly pay with opportunities for cross‑training and advancement
Eligible health & wellness benefits (for qualifying positions)
Employee dining and partner discounts
Growth in a values-driven, award‑winning hospitality group
Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E‑Verify Program
#J-18808-Ljbffr