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Prep Cook
Avec
615 West Randolph Street, Chicago, IL, United States
Avec hiring Prep Cook in Chicago, IL

Avec hiring Prep Cook in Chicago, IL

AvecMore Info

Full Time • Hourly ($17.00 - $18.00)
Expired: Oct 27, 2022

Sorry, this job expired on Oct 27, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: CHEF DE CUISINE

FLSA: NON-EXEMPT

POSITION SUMMARY: The prep cook is responsible for completing all assigned prep lists in a concise and timely fashion in accordance with One Off’s standards.

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

  • Maintains a cheerful, courteous disposition and a neat, clean and professional image
  • Follows manager’s direction in regard to quantity and quality of items prepped
  • Dates all food containers and rotates as per policies
  • Ensures that all perishables are kept at proper temperatures
  • Operates, maintains and properly cleans kitchen equipment
  • Maintains and cleans their required tools
  • Works efficiently with a constant sense of urgency
  • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
  • Performs shift change and/or opening or closing duties
  • Adheres to all company safety and sanitation policies and procedures
  • Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

  • High School Diploma or GED graduate
  • Food Handler Certification required
  • Ability to handle stress under pressure
  • Willingness to maintain a clean, healthy, and safe working environment
  • Ability to coordinate multiple activities with attention to detail
  • Ability to work independently, with minimal supervision

Physical Demands and Work Environment

  • Ability to be flexible with job demands and open minded when being asked to complete tasks
  • Ability to operate and use all equipment necessary to run the restaurant
  • Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
  • Ability to work varied hours/days as business dictates
  • Ability to stand for up to 8-10 hours a day
  • Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.


Compensation Details

Compensation: Hourly ($17.00 - $18.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program

View Job Description

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New American

Wine Bar

Part of One Off Hospitality Group

avec, a wine bar from the award-winning team behind Blackbird restaurant, opened in October 2003. A menu crafted of rustic food, including handcrafted charcuterie, inspired by the wine-growing regions of Southern France, Italy, Portugal and the coast of Spain. In addition to cuisine that reflects the aromas, flavors and colors of the Mediterranean, the wine bar features a moderately priced wine list that focuses on boutique vineyards throughout southwestern Europe.

The James Beard Award-winning design, by Thomas Schlesser, incorporates the elements of wine-making into the architecture of the 1,500-square-foot bar and dining area. Designed in a Danish Modern style, the room finds ornamentation in structure and materials. The honey-colored room is wrapped in cedar and anchored by a light hickory floor and outfitted with red oak seating. The space holds five communal tables, each seating eight guests, encouraging a convivial atmosphere.

Awards
2005
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