Salary | Competitive salary |
Schedule | Full Time |
Experience | Minimum 1 year of experience |
Location | 295 Rodeo Dr, Beverly Hills, CA 90212, USA |
Category | Fine Dining |
Role Mission
The
Prep Cook will support the Head Chef, Executive Sous Chef, Sous Chef, Pastry
Chef and Lead Line Cooks in all kitchen preparations.
Key Accountabilities
· Prepares meal ingredients including seasoning of different meats, as well as washing, peeling, and chopping vegetables and fruits;
· Prepares salads and sauces as directed by the Lead Line Cook;
· Receives deliveries and verifies items quantity and quality;
· Takes inventory of restaurant supplies and notifies the supervisor of low or depleted supplies;
· Plates and presents meal items as instructed by the Lead Line Cook;
· Takes care of the conservation of the kitchen product in compliance with food safety standards and regulations;
· Ability to clean and maintain work environment.
Job Requirements
· At least one year of experience in the hospitality industry within the Kitchen area;
· Ability to speak fluent English;
· Professional appearance and curate self-grooming;
· Good interpersonal and organizational skills;
· Team-working skills;
· Standard knowledge of the main kitchen operating procedures;
· Knowledge of current basic regulations and of the main safety standards;
· Using kitchen machinery & food preservation techniques;
· Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
· Certification of Food Handlers License.
Physical Demand
(Rarely (R) 0-15%, Often (O) 16-45%, Frequently (F) 46-100%)
· Standing, F
· Sitting, R
· Lifting up to 30 lbs, O
· Carrying, O
· Walking, O
Key Behaviors
Explore
Considerate Thinker
· Sees the big picture and understands how own actions and decisions impact others and the organization as a whole
Solutions Developer
· Actively scans the environment for new approaches, blending different ideas to come with creative yet effective solutions
Deliver
Accountable Achiever
· Actively gets things done, raising the bar for performance and taking accountability for own actions
Agile Advocate
· Driven by the sense of urgency, promotes change and takes smart risks in pursuit of goals
Connect
Connection Builder
· Builds trust-based relationships across boundaries and encourages collaboration
· Adapts own style to communicate impactfully
People Enabler
· Empowers others by providing autonomy and encouraging self-expression, valuing and amplifying each person’s uniqueness
Build
Continuous Learner
· Is self-aware, curious to learn and seeks feedback from others to continuously grow, always putting improvement over comfort
Talent Builder
· Provides constructive and on-going feedback, coaches and helps others to achieve their full potential
FLSA Status: Non-Exempt
EOE M/D/F/V
Role Mission
The
Prep Cook will support the Head Chef, Executive Sous Chef, Sous Chef, Pastry
Chef and Lead Line Cooks in all kitchen preparations.
Key Accountabilities
· Prepares meal ingredients including seasoning of different meats, as well as washing, peeling, and chopping vegetables and fruits;
· Prepares salads and sauces as directed by the Lead Line Cook;
· Receives deliveries and verifies items quantity and quality;
· Takes inventory of restaurant supplies and notifies the supervisor of low or depleted supplies;
· Plates and presents meal items as instructed by the Lead Line Cook;
· Takes care of the conservation of the kitchen product in compliance with food safety standards and regulations;
· Ability to clean and maintain work environment.
Job Requirements
· At least one year of experience in the hospitality industry within the Kitchen area;
· Ability to speak fluent English;
· Professional appearance and curate self-grooming;
· Good interpersonal and organizational skills;
· Team-working skills;
· Standard knowledge of the main kitchen operating procedures;
· Knowledge of current basic regulations and of the main safety standards;
· Using kitchen machinery & food preservation techniques;
· Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
· Certification of Food Handlers License.
Physical Demand
(Rarely (R) 0-15%, Often (O) 16-45%, Frequently (F) 46-100%)
· Standing, F
· Sitting, R
· Lifting up to 30 lbs, O
· Carrying, O
· Walking, O
Key Behaviors
Explore
Considerate Thinker
· Sees the big picture and understands how own actions and decisions impact others and the organization as a whole
Solutions Developer
· Actively scans the environment for new approaches, blending different ideas to come with creative yet effective solutions
Deliver
Accountable Achiever
· Actively gets things done, raising the bar for performance and taking accountability for own actions
Agile Advocate
· Driven by the sense of urgency, promotes change and takes smart risks in pursuit of goals
Connect
Connection Builder
· Builds trust-based relationships across boundaries and encourages collaboration
· Adapts own style to communicate impactfully
People Enabler
· Empowers others by providing autonomy and encouraging self-expression, valuing and amplifying each person’s uniqueness
Build
Continuous Learner
· Is self-aware, curious to learn and seeks feedback from others to continuously grow, always putting improvement over comfort
Talent Builder
· Provides constructive and on-going feedback, coaches and helps others to achieve their full potential
FLSA Status: Non-Exempt
EOE M/D/F/V
Salary | Competitive salary |
Schedule | Full Time |
Experience | Minimum 1 year of experience |
Location | 295 Rodeo Dr, Beverly Hills, CA 90212, USA |
Category | Fine Dining |