Prep Cook - Sake No Hana New York

Tao Group Hospitality; New York (NY); On-site; USD 25,000 - 36,000; Part time

Benefits offered by this job

State Applicable Time Off

Pet Insurance

401(k) Retirement Program withEmployer

Employee Assistance Program

TAO Savings Marketplace

Employee Discounts and much more!

Job summary

Tao Group Hospitality is seeking part-time prep cooks to ensure quality, consistency and production of all food items. You will prep, wash, chop, and label ingredients, following TAO standards and sanitation guidelines.

Ideal candidates have culinary experience and familiarity with high-volume kitchens. The role involves opening/closing procedures, teamwork, and maintaining station cleanliness in a fast-paced venue.

Qualifications

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

Responsibilities

• Handle all food items by washing, chopping, and cutting according to recipe specifications.
• Maintain cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
• Labels and stores all products following FIFO and company standards.
• Follow supervisor’s instructions, communicate with and support co-workers while being a team player.
• Properly set-up prep station and perform opening/closing procedures as directed by management, including stocks station, wipes/sanitizes, opens/closes side-work.

Skills

Communication

Stamina

Teamwork

Fast-paced environment

Education

Culinary experience preferred

Prep/Line cook in high-volume operation preferred

Job description

Part‑time team members who meet the requirements are eligible for:

• State Applicable Time Off

• Pet Insurance

• 401(k) Retirement Program with Employer Match

• Employee Assistance Program

• TAO Savings Marketplace

• Employee Discounts 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