Required Years of Experience
1 year
Job Details
Prep Cook Job Description
Reports To Sous Chef
Job Summary
Accurately and skillfully prepare nutritious meals according to weekly prep schedule, as well as any in-house orders that arise throughout the shift.
Primary Activities & Responsibilities
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Train with Sous Chef for your position. Receive and seek follow up training.
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Demonstrate proficient knife skills
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Maintain a well-managed station (clean and prepped as specified)
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Carefully follow the weekly prep schedule on the wall
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Carefully follow the daily station prep list and see the Sous Chef for review
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Consistently prepare dishes to the exact specifications of Chef
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Minimize dirty dishes in service
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Keep juicers rinsed and sanitized between uses. Always clean before making the concentrates
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Leave the station clean and ready for the next cook
Tools & Technology
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Kitchen equipment
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Point-of-sale software
Compensation Details
Compensation: Hourly ($18.00 - $21.00) plus tips
Estimated Weekly Tips: $25
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Knife Work
Plating and Presentation
Ability to Multitask
Frying
Gallery
Other jobs you might be interested in
Farm To Table, European, American, Breakfast / Brunch
Cafe, High School / Secondary School, Casual Dining
Carver 47 is a café and wellness market housed inside Little Black Pearl Art & Design Academy, North Kenwood’s hub for innovation and learning. Our service experience and environment embody the spirit of legendary botanist and humanitarian Dr. George Washington Carver. Our featured products include rotating weekly menus, complete with sauces, spices, juices and some á la carte specialties. We also serve as a boutique market of locally sourced produce and artisan products, such as flowers and artwork, that contribute to our guests’ holistic wellness. Our central mission is to provide balanced, nourishing meals and high-quality products that inspire and empower community members to deepen their commitment to wellness.
Both Carver 47 and Little Black Pearl were founded by business leader and visionary Monica Haslip. Monica’s intention was to create a common space whose offerings of nourishing and accessible food could bring the bright and diverse people of Chicago together. A gifted designer, Monica has created a service and meeting space like no other. Infused with art, green life, and a wonder-provoking mix of materials and colors, Carver 47 exudes an ambiance of urban passion and Southern influence.
“I believe that carefully designed spaces play an imperative role in fostering an atmosphere of creative exchange and intentional progress.” -- Monica
C47 is led by culinary artist and LBP board member Elizabeth Wright. Lizz is widely known as a jazz and folk singer-songwriter but she is also a graduate of Dr. AnneMarie Colbin’s Natural Gourmet Institute of New York. At NGI Lizz learned to view food as both a medicine and a creative language. After graduation she was prepared to be a private chef. She followed the chef’s training course with an internship at Three Stone Hearth, a unique community-supported kitchen and market in Berkeley, California.
C47’s menu is informed by Lizz and Monica’s rural Southern upbringings as well as their frequent international travel.
“We enjoy observing how food can help us develop a sacred relationship with our sense of time. Because of our childhood experiences of tending large gardens with our fathers and our travels leading us to tables around the world, we’re moved to create food experiences that encourage taking time, sharing comfort and making memories at the table.” ---Lizz
