Opportunity details

PositionPrep Cook

Program categoryTrainee

DepartmentCulinary Arts/Gastronomy

Positions available3

Description

The Prep Cook is responsible for the initial preparation and all produce, meat, seafood, and poultry. She/he is also responsible for unloading deliveries, stocking and rotating products. This position is hourly-based.

Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisine. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining seasonal wine tasting dinners, Sunday brunch and intimate, private events.

General requirements

Must be able to communicate clearly with his/her managers and his/her teammates
Able to work effectively without direct supervision if Executive Chef or Sous Chef are absent from the kitchen
Keep his/her production to the level required by the Executive Chef
Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health •Department and restaurant standards.
Maintain the high level of food quality established by the Executive Chef
Maintain the high standards established by the Executive Chef
Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Active opportunities