King Goose Hospitality is looking for experienced Prep Cooks to join our team at one of our 7 culinary concepts in Julia & Henry's. Julia and Henry’s is an upcoming multi-level building that will include an eatery on the first three floors, a co-working space on the 4th and 5th floor, and a 7000 square foot rooftop restaurant with stunning views of the city. This organic gastronomic experience will elevate Miami’s food scene and will become the place to be. Each culinary concept has been meticulously curated by putting together one of the country’s most inspiring cast of talent, comprised by an impressive lineup of world-renowned chefs and local favorites. Our stalls will include casual concepts by chefs who have been awarded World’s 50 Best Restaurants.

The successful candidate will employ its culinary skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. In addition, this position will create and inspect dishes before they arrive to the customers ensuring high quality and contentment. Our 7 concepts range in different food cuisines. The preferred candidates will have experience in at least one of the following cuisine types:

• Carniceria
• Mediterranean
• Asian
• Italian Tapas

King Goose Hospitality includes tips for ALL Back Of House positions up to $6.00 more an hour!!

We offer competitive pay and benefits (paid time off, maternity leave, parental leave, tuition reimbursement, paid holidays, growth opportunities within our other brands, etc.) !!

Come join our team and a chance to work with global renowned celebrity chefs.

Address: 200 East Flagler conveniently located near the metro rail for easy access.

POSITION TITLE: PREP COOK

REPORTS TO: KITCHEN MANAGER

POSITION SUMMARY

The primary responsibility of the Prep Cook is to guarantee the quality and proper standards as well as maintain culinary production and quality levels as set by the company. The Prep Cook prepares, cooks, grills, garnishes and presents the food. The prep cook/ Receiver will receive all orders and store them in appropriate work area and ensures that the shipments are inspected, sorted and stored as needed. This role will need to keep up with invoices to make sure orders are correct and monitor shelves to restock as needed.

PRIMARY JOB DUTIES

• Arrive at property in uniform at scheduled time
• Inspect orders, food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipe standards
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
• Portion, arrange, and garnish food per chef direction and recipe standards
• Maintain standards of hygiene throughout the kitchen
• Regulate temperature of ovens, broilers, grills, and roasters
• Substitute for or assist other cooks as directed by Chef or management and/or as business volume dictates
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area
• Ensure the proper execution of all recipes and menu items
• Stores unused food properly to minimize waste and maximize quality
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
• Quantity and Quality control must be consistent with pars as set by the Head Chef
• Ensures quality of product and presentations throughout service
• Maintain menu knowledge and attention to detail plate presentation
• Exhibit a thorough knowledge, understanding and application of all cooking techniques
• Adhere to all Health Department requirements
• Adhere to all work rules, procedures and policies established by the company
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cleaning, as directed by Chef and/or management

PHYSICAL REQUIREMENTS

• Ability to walk/stand up 100% of the time
• Ability to grasp, hold, set down, redirect with hands, turn, control and manipulate objects
• Ability to use body parts, arms, hands, shoulders and back, to elevate an object above its previous surface level
• Ability to lift up to 50 pounds waist high and up to 20 pounds overhead
• Ability to bend, stoop, squat, carry, push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks
• Ability to climb steps, ladders and other vertical and semi-vertical surfaces to reach a higher level
• Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level

MINIMUM QUALIFICATIONS

• Strong cooking and production skills
• Must have strong customer service orientation
• Must have strong team orientation
• Must be able to work without close supervision
• Flexible and long hours sometimes required
• Availability to work holidays, nights, and weekends
• Associates may be required to work varying schedules to reflect the business needs of the restaurant

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.