Prep Cook - Jazzboline Restaurant and Bar

Jazzboline Restaurant & Bar; Snyder (NY); On-site; USD 32,000 - 42,000; Full time

Job summary

Jazzboline Restaurant & Bar is hiring a Prep Cook to join our award-winning team at the Reikart House, a boutique hotel in Amherst, NY. Your role will involve preparing food items while maintaining the highest quality and safety standards in a fast-paced environment.

The ideal candidate should have at least one year of cold prep experience, knowledge of proper knife handling, and the ability to work effectively in a kitchen setting. This opportunity is perfect for someone eager to contribute to an exceptional fine dining experience.

Qualifications

• Minimum one year of cold prep work or food service related work.
• Regularly involves lifting food cases and metros weighing up to 70 lbs.
• High school education or equivalent experience required.

Responsibilities

• Prepare all food items according to recipe cards and handling procedures.
• Maintain quality and appearance of all foods served.
• Rotate foods and fill out production charts correctly.

Skills

Cold prep knowledge

Proper knife handling

Sanitation practices

Light dessert knowledge

Education

High school education or equivalent

Tools

Knife

Cutting board

Food processor

Job description

Exceptional, Unique, Independent – Boutique Hotel in Amherst, NY.

The Reikart House, A Tribute Portfolio Hotel, is looking for a Prep Cook to become part of this Award-Winning Team for our fine dining restaurant, Jazzboline!

General Purpose

Prepare food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident-free environment.

Essential Duties/Responsibilities

• Prepare all food items according to recipe cards and correct handling procedures. Maintain the highest quality and appearance of all foods served from the kitchen, and ensure plates are clean and appetizing.
• Maintain proper par levels per estimates on the production sheets; maintain top-quality freshness.
• Use leftovers and maintain proper storage on the hot food side. Label and date all food.
• Maintain clean and orderly refrigerators and work areas. Make sure all stations are properly cleaned at the end of the shift and the evening.
• Rotate all foods and correctly fill out production charts.
• During peak business periods, coordinate and expedite to accelerate service.
• No travel required.
• Hours: Scheduled days and times may vary based on need.

Experience

• Minimum one year of cold prep work or food service‑related work.

Knowledge

• Knowledge of cold prep, proper knife handling, maintaining proper temperature, sanitation, and light dessert knowledge.

Skills

• Must have minimal hearing to hear timers; coordinate with other kitchen staff.
• Must have moderate vision to check food quality.
• Must have minimal speech communication skills to read production charts/recipes

Abilities

• Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
• Regular bending to lift items and supplies. No kneeling.
• Mobility: regularly moves throughout the kitchen.
• Continuous standing - to complete a task, may be stationary for short periods of time.
• No climbing required.
• No driving required.

Education/Formal Training

• High school education or equivalent experience.

Material/Equipment Used

• Chemicals/Agents: Bleach, Lime Away, grease cutter.
• Protective Clothing: Hair restraint/hat, gloves, apron, and safety shoes, approximately 100% of 8-hour shift.
• Knife, cutting board, toaster, mixer, slicer, cold table, food processor.

Environment

• Inside 100% of the 8-hour shift.