Prep Cook

Description

WHO WE ARE

We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united.

• •Be Authentic and Humble
• •Act with Integrity
• •Bring Good Energy
• •Get Extraordinary Results
• •Achieve as a Team
• •Inspire with Hospitality

ABOUT THE ROLE

As a Prep Cook your responsibility is to perform routine tasks that include completing preparation of food and recipes, cleaning and sanitizing equipment, and organizing the kitchen under the directions of cooks, chefs, or food service managers.

TO BE SUCCESSFUL YOU MUST

• •Be highly skilled at preparing ingredients
• •Have excellent knife skills
• •Proven track record of adhering to recipe standards
• •Have a passion for working with high quality and fresh ingredients
• •Excel in a fast paced kitchen environment
• •Thrive on teamwork

WHY YOU’LL LOVE BEING A PREP COOK AT POSTINO

Postino has a rich culture of delivering the best hospitality experience in the restaurant industry. We are a growing brand with unlimited career advancement who will support your journey with exceptional beverage and culinary development. The working relationships you build today will be deep, meaningful, and long lasting. Lastly, we believe you should have a voice and be recognized and rewarded for your contributions.

YOUR BENEFITS

• •Meal Discounts & Perks
• •Earned paid sick time
• •401K with company match
• •Pursue Level 1,2 Sommelier reimbursed upon completion
• •Flexible Spending & Dependent Care
• •Access to Medical, Dental, Vision when eligible.
• •Access to Teladoc services for all team members after 30 days eligibility.
• •Thanksgiving and Christmas off

Requirements

• •The position requires 1 year of full-service restaurant Kitchen cook experience. Internal candidates must be in good standing and free of performance issues including 1-year time-period. Combined work experience and education will be considered in decisions.
• •Associate’s degree in Culinary, Hospitality, Management, or Business preferred but not required
• •State Food Handler’s Management Certification is required