Prep - Saucier

Perry's-Steakhouse-and-Grille-; Coral Gables (FL); On-site; USD 32,000 - 36,000; Part time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Supplemental insurance plans

Training programs

Career advancement

Team-oriented environment

Job summary

Perry's Steakhouse and Grille is hiring for a Prep position in Coral Gables, FL. This on-site, part-time role offers an hourly wage of $23 to $26 and requires following established recipes, setup protocols, and proper food handling.

Training and development opportunities, and a team-focused environment are highlighted in the description. The Prep position emphasizes maintaining station cleanliness, accurate labeling, timely plate preparation, and adherence to health and safety standards, with

Responsibilities

• Follow recipes, procedures, portion controls and presentation specifications as set.
• Set-up station(s) according to restaurant guidelines.
• Restock all items as needed throughout the shift.
• Prepare and plate food items as directed in a sanitary and timely manner.
• Maintains par level set by Executive Chef and/or Sous Chefs.
• Proper labeling and storage of all prepared items to spec.
• Check quality of material and condition of equipment and devices used for cooking.
• Maintain a clean and orderly cooking station and adhere to health and safety standards.
• Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers at any time.

Job description

• On-site
• Rate : $23 USD per hour
• Part-Time
• Requisition #: PREP0001741

Description

Rare and Well Done Every Time

What makes an evening at Perry’s so incredible? You do.

Benefits of working at Perry's

• Base pay between $23-$26 per hour
• Medical, Dental and Vision insurance
• Supplemental Accident, Hospital and Critical Illness plans
• Outstanding training and development programs
• Advancement and growth opportunities
• A dynamic work environment based upon professionalism, respect and teamwork

ThePrepposition is about:

• Follow recipes, procedures, portion controls and presentation specifications as set.
• Set-up station(s) according to restaurant guidelines.
• Restock all items as needed throughout the shift.
• Prepare and plate food items as directed in a sanitary and timely manner.
• Maintains par level set by Executive Chef and or Sous Chefs.
• Proper labeling and storage of all prepared items to spec.
• Check quality of material and condition of equipment and devices used for cooking.
• Maintain a clean and orderly cooking station and adhere to health and safety standards.
• Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers at any time.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.