Prep Cook

Bazaar Miami Beach; Miami Beach (FL); On-site; USD 20,664,000 - 28,930,000; Part time

Benefits offered by this job

Health & wellness benefits

Employee dining and partner discounts

Growth opportunities

Job summary

José Andrés Group is seeking a Prep Cook in Miami Beach to support high-volume service with precise mise en place, labeling, and batch production. You will follow recipes, maintain station par levels, and ensure food safety standards across DOH and JAG guidelines.

The role offers growth opportunities within a renowned hospitality group and requires flexibility for nights, weekends, and events. The position emphasizes teamwork, accuracy, and efficient station setup to deliver exceptional guest

Qualifications

• 6+ months to 1 year of professional kitchen experience (high-volume experience a plus).
• Solid knife skills: follow prep lists and read/convert recipes.
• Knowledge of food safety, allergens, and sanitation; Food Handler certification or ability to obtain.
• Organized, efficient, and calm under pressure with strong teamwork.
• Schedule flexibility including nights, weekends, and holidays.

Responsibilities

• 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.
• Follow standardized recipes and presentation components to maintain brand consistency.
• Support the line during peak periods; attend line-ups and trainings; assist with openings and events.
• Adhere to DOH and JAG standards: handwashing, gloves, allergens, cross-contamination prevention.
• Label and date products; use FIFO and track hold times; complete cooling logs and temperature checks.
• Clean as you go and keep prep and walk-ins neat and mapped.

Skills

Kitchen experience

Knife skills

Food safety

Teamwork

Schedule flexibility

Education

Culinary program equivalent

Job description

Description

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, professional, 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 EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.