Prep Cook

José Andrés Group; Miami Beach (FL); Hybrid; USD 19,000 - 25,000; Full time

Benefits offered by this job

Competitive hourly pay

Health & wellness benefits

Employee dining and partner discounts

Growth in a values-driven hospitality

Job summary

José Andrés Group is seeking a prep cook to support high-volume kitchen operations and maintain strict food safety standards. You will execute mise en place, measure ingredients, and keep stations stocked for service across multiple concepts.

Ideal candidates bring 6+ months of kitchen experience, strong knife skills, and a calm, team-oriented work style. Evening/weekend availability and a commitment to quality are essential.

Qualifications

• 6+ months to 1 year of professional kitchen experience; high-volume experience a plus.
• Solid knife skills; able to follow prep lists and convert recipes.
• Knowledge of food safety, allergens, and sanitation; Food Handler certification preferred.

Responsibilities

• Mise en Place & Production: Execute daily prep lists to spec; weigh ingredients; set and maintain par levels.
• Quality, Consistency & Recipes: Follow standardized recipes and presentation; participate in tastings and apply feedback.
• Food Safety & Sanitation: Adhere to DOH and JAG standards; label/date products; use FIFO and temperature checks.
• Inventory, Receiving & Waste Control: Assist with receiving; minimize waste; keep storage neat.
• Equipment & Maintenance: Operate knives and kitchen equipment; basic maintenance.
• Teamwork & Culture: Support line during peak periods; attend trainings; be punctual and professional.
• Events & Openings: Execute preset menus and assist with new openings.

Skills

Kitchen experience

Knife skills

Food safety & sanitation

Teamwork

Flexibility

Education

Culinary program

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, 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.