Prep Cook

Jose Andres Group; Paradise (NV); On-site; USD 21,000 - 30,000; Full time

Job summary

A prominent hospitality company is seeking a dedicated Prep Cook to ensure that the kitchen meets exceptional standards. Responsibilities include executing precise prep lists, maintaining food safety protocols, and supporting kitchen operations during service. Candidates should be experienced in a fast-paced environment, knowledgeable about proper food handling, and capable of following recipes accurately. This role offers an opportunity to be part of a dynamic team committed to culinary excellence.

Qualifications

• Experience executing prep lists and following recipes.
• Knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced kitchen environment.
• Keep stations stocked, organized, and ready for service.

Responsibilities

• Execute daily prep lists to specification.
• Follow standardized recipes ensuring brand consistency.
• Maintain food safety and sanitation standards.
• Follow standardized recipes and portions to maintain brand consistency.
• Adhere to DOH and JAG sanitation standards.
• Assist with line maintenance and teamwork during peak periods.
• Support new openings with batch prep and setup.

Skills

Knife work

Food safety practices

Recipe adherence

Inventory management

Teamwork

Tools

Slicers

Food processors

Ovens

Oven

Job description

Overview

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.

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 escalate 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.