Prep Cook - MC Restaurant New York

Tao Group; New York (NY); Hybrid; USD 42,000 - 54,000; Full time

Benefits offered by this job

Health benefits

401(k) with match

Insurance plans

Employee assistance

Job summary

Tao Group Hospitality in New York is seeking a prep cook to ensure quality, consistency and production of all food items. You will prepare ingredients by washing, chopping and cutting, following TAO Standards and proper labeling/storage practices.

Essential duties include maintaining a clean station, coordinating with chefs, and executing opening/closing procedures. Previous culinary experience and ability to work in a fast-paced, team-oriented environment are preferred.

Qualifications

• Good communication and reading/writing skills.
• Ability to move quickly and safely.
• Team player with a professional demeanor.
• Familiarity with kitchen sanitation standards.

Responsibilities

• Prepare cooking ingredients by washing, chopping, and cutting according to recipes.
• Follow TAO Standards for cooking, labeling and storage.
• Maintain cleanliness and sanitation of station, kitchen and venue.
• Label, store and apply FIFO for products; check production lists and assignments.
• Set up prep station and perform opening/closing tasks as directed.

Skills

Communication skills

Physical stamina

Teamwork

Reading and writing

Food handling basics

Job description

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• TAO Marketplace
• Employee Discounts
• Time off and much more!

Ensure quality, consistency and production of all food items. Prep cook will prepare cooking ingredients by washing, chopping, cutting, and other meal preparations. This entails proper labeling and storage of food items in designated containers and locations. All recipes need to be followed and executed to TAO Standards. Prep cooks are expected to follow guidelines of sanitation, food handling, and hygiene.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Anticipate and accommodate the needs of all team members
• Handle all food items by washing, chopping, and cutting according to recipe specifications
• Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue
• Labels and stores all products following FIFO and company standards
• Required to check and complete production lists and assignments
• Follow supervisor’s instructions, communicate with and support co‑workers while being a team player
• Possesses in‑depth knowledge of assigned recipes with the ability to produce them to company standards
• Possesses general knowledge of the venue
• Complies with the Department of Health and company sanitation standards
• Communicates product needs the chefs, sous chefs, and the support staff
• Properly sets‑up prep station and performs other opening/closing procedures as directed by management, including:
  • Stocks station with prescribed supplies
  • Wipes down and sanitizes the station
  • Performs opening side‑work as prescribed
  • Performs closing side‑work as prescribed

• Reports all breakage, and damage of equipment or furniture immediately to management
• Attends and participates in daily pre‑service meetings (where applicable)
• Attends and participates in any training sessions or departmental meetings
• Learn by listening, observing other team members, and sharing knowledge while leading by example
• Portrays a positive and professional attitude
• Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments
• Works as part of a team and provides help and support to all fellow team members
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in‑venue prep cook training

EDUCATION/WORKING KNOWLEDGE:

• Previous culinary experience preferred
• Experience as a prep and/or line cook in a high-volume culinary operation preferred

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs. with or without assistance
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well‑groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co‑workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast‑paced, busy, and somewhat stressful environment