Required Years of Experience
1 year
Job Details
Role Summary:
The Prep Cook gets ingredients ready before service so the line can cook quickly and consistently.
Responsibilities- Complete the daily prep list: wash, cut, portion, marinate, and make sauces, dressings, and stocks to recipe
- Label, date, and store all prepped items correctly; rotate stock using FIFO
- Receive deliveries, check them against invoices, and put product away
- Keep the prep area, walk-in, and dry storage clean and organized
- Track waste and tell the Chef de Cuisine when items run low
- Help on the line or dish station when needed
- Kitchen experience preferred; will train the right person
- Food handler certification, preferred
- Basic knife skills and ability to follow recipes and measurements accurately
- Reliable and organized
- Stand for 8+ hours; lift up to 50 lbs
- Work with knives and slicers and in walk-in coolers and freezers
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Hourly ($18.00 - $20.00)
Benefits & Perks: Dining Discounts
Required Skills
Time Management
Attention to Detail
Organizational Skills
Teamwork
Communication Skills
Interpersonal Skills
Ability to Maintain Cleanliness and Organization
Time Management Skills
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
