Zaytinya Prep Cook

Jose Andres Group; Miami Beach (FL); On-site; USD 2,066,400 - 2,617,440; Full time

Benefits offered by this job

Competitive hourly pay

Health benefits

Employee dining and partner discounts

Career growth

Job summary

José Andrés Group is seeking a Prep Cook for ZAYTINYA at the Ritz Carlton South Beach. You will handle mise en place, batch production, and labeling to meet JAG standards in a fast-paced environment.

Responsibilities include following recipes, maintaining quality, safety, and cleanliness, while supporting the line during peak periods and helping with openings and events as needed.

Qualifications

• Solid knife skills; read/convert recipes (metric & imperial).
• Knowledge of food safety, allergens, and sanitation; Food Handler certification (or ability to obtain).
• Experience in high-volume kitchen environments is a plus.
• Strong teamwork and communication under pressure.
• Flexible schedule including early mornings, nights, weekends, holidays.

Responsibilities

• Execute daily prep lists to spec: knife work, vegetables, proteins, sauces, marinades, dressings, stocks, and doughs.
• Follow standardized recipes, portioning, and presentation components to maintain brand consistency.
• Adhere to health and safety standards: handwashing, gloves, allergen controls, and sanitation.
• Assist with receiving, quality checks, storage, and minimizing waste.
• Operate and care for kitchen equipment; perform basic maintenance as assigned.

Skills

Knife skills

Food safety

Kitchen experience

Teamwork

Schedule flexibility

Job description

Description

ZAYTINYA AT RITZ CARLTON SOUTH BEACH

PREP COOK

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.

Key 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 escalated 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.

Requirements

Required Qualifications

• 6+ months to 1 year of professional kitchen experience (or culinary program equivalent); high-volume experience a plus.
• Solid knife skills: ability to follow prep lists and read/convert recipes (metric & imperial).
• Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain).
• Organized, efficient, and calm under pressure, strong teamwork and communication skills.
• Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

• Stand and move for extended periods (up to 8+ hours).
• Lift, carry, push, or pull up to 35-50 lbs.
• Frequent exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive motions and knife use.
• Frequent bending, reaching, and walking in a fast-paced environment.

In Return, We Offer You

• Competitive hourly pay with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.