Prep Cook

Nami Nori; New York (NY); On-site; USD 21,000 - 28,000; Full time

Job summary

Nami Nori in New York seeks a Prep Cook to support the kitchen in the preparation and presentation of all dishes. The role involves following the daily prep list, preparing ingredients, and assisting with safe handling of meat, fish, and produce.

As part of the kitchen team, you will maintain sanitation according to DOH standards, assist with deliveries when needed, and ensure timely service while upholding quality and safety standards.

Qualifications

• Ability to follow written and verbal directions.
• Ability to lift at least 30 pounds on a regular basis.
• Ability to work in a fast-paced kitchen environment.

Responsibilities

• Follow daily prep list and prep items for service.
• Wash, peel, and chop produce; prepare ingredients for cooking.
• Clean and cut or grind meat, fish, poultry and shellfish; handle utensils safely.
• Prepare all menu items following recipes and yield guides in a time-efficient manner.
• Restock items depleted during the shift and maintain proper storage temperatures per DOH.

Job description

Description

POSITION SUMMARY

Prep Cook is responsible for providing culinary support to the kitchen in the preparation and presentation

of all dishes.

RESPONSIBILITIES

• Follow daily prep list as assigned by Chef on Duty
  • Wash, peel, and chop produce
  • Prepare ingredients for cooking
  • Clean and cut or grind meat, fish, poultry and shellfish
• Perform basic cooking tasks such as stirring, straining, and parboiling food and reducing sauces, measure seasonings, condiments and ingredients for use in cooking
• Handle various utensils and cutlery appropriately
• Assist delivery team when needed; loading and unloading products
• Complete shift work (opening and closing checklists) thoroughly in accordance with standards
• Complete position prep list, other food preparation, per direction of Chef on Duty
• Prepare all menu items following recipes and yield guides, according to department standards in a time efficient manner
• Inform Chef on Duty of any sub-par product prior to the start of service
• Restock items that were depleted during the shift
• Manage proper storing temperatures according to DOH regulations
• Follow proper rotation procedures according to DOH regulations
• Update knowledge and skills by participating in staff training opportunities
• Maintain sanitation to Department of Health standards; Keep work area clean and organized
• Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Inform Chef on Duty of any product, materials or equipment needs

ESSENTIAL FUNCTIONS

• The ability to comprehend and follow written and verbal direction
• The ability to understand basic math
• The ability to work independently or as part of a team
• The ability to lift at least 30 pounds on a regular basis
• The ability to bend, stoop, stand and perform extensive for 6-10 hours a day
• Adaptable in fast-paced and challenging work environment
• Organized approach to projects
• Able to take and give direction
• Able to approach their work with a sense of ownership and work with a sense of urgency
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook
• Strict adherence to posted schedule and clock in/out at times
• Communicate information effectively and efficiently
• Attend mandatory meetings
• Adhere to all HR policies and guidelines
• Perform all other related and compatible duties as assigned by the Management Team