Prep Cook at LAVO Italian Restaurant

Responsible for providing a supportive role to the heart-of-house in the preparation of meals, hot and cold, and the ingredients ensuring quality, consistency, and production of all food items. Interacts with fellow employees, and supervisors in a polite and courteous and to ensure gracious hospitality. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

• Anticipate and accommodate the needs of all team members. 
• Handles all food items by washing, chopping, and cutting according to recipe specifications. 
• Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue. 
• Labels and stores all product following FIFO and company standards. 
• Required to check production lists and assignments. 
• Follow supervisor’s instructions, communicate with and support co-workers while being a team player. 
• Possesses in-depth knowledge of assigned recipes with the ability to produce them to company standard. 
• Possesses general knowledge of the venue. 
• Complies with Department of Health and company sanitation standards. 
• Communicates product needs to the chefs, sous chefs, and the support staff. 
• Properly sets-up prep station and performs other opening/closing procedures as directed by management, including: 
  • Stocks station with prescribed supplies. 
  • Wipes down and sanitizes station. 
  • Performs opening side-work as prescribed. 
  • Performs closing side-work as prescribed. 
  • Reports all breakage, and damage of equipment or furniture immediately to management. 
  • Attends and participates in daily pre-service meetings (where applicable). 
  • Attends and participates in any training sessions or departmental meetings. 
  • Learn by listening, observing other team members, and sharing knowledge while leading by example. 
  • Portrays a positive and professional attitude. 
  • Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. 
  • Works as part of a team and provides help and support to all fellow team members. 
  • Assist and/ or complete additional tasks as assigned 

TRAINING REQUIREMENTS: 

• Previous culinary experience preferred. 
• Experience as a prep and/or line cook in a high-volume culinary operation preferred.

EDUCATION/WORKING KNOWLEDGE: 

• Previous culinary experience preferred. 

 SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions 

• Ability to write and verbally communicate 
• Must be able to move quickly 
• Must be able to push and lift up to 50 lbs. 
• Must be able to stand for extended periods of time 
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume 
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment 
• Exposure to hot kitchen elements or cleaning materials 
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required 
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards 
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner 
• Ability to maintain confidentiality 
• Ability to handle a fast-paced, busy, and somewhat stressful environmentResponsible for providing a supportive role to the heart-of-house in the preparation of meals, hot and cold, and the ingredients ensuring quality, consistency, and production of all food items. Interacts with fellow employees, and supervisors in a polite and courteous and to ensure gracious hospitality. 

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 

• Anticipate and accommodate the needs of all team members. 
• Handles all food items by washing, chopping, and cutting according to recipe specifications. 
• Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue. 
• Labels and stores all product following FIFO and company standards. 
• Required to check production lists and assignments. 
• Follow supervisor’s instructions, communicate with and support co-workers while being a team player. 
• Possesses in-depth knowledge of assigned recipes with the ability to produce them to company standard. 
• Possesses general knowledge of the venue. 
• Complies with Department of Health and company sanitation standards. 
• Communicates product needs to the chefs, sous chefs, and the support staff. 
• Properly sets-up prep station and performs other opening/closing procedures as directed by management, including: 
  • Stocks station with prescribed supplies. 
  • Wipes down and sanitizes station. 
  • Performs opening side-work as prescribed. 
  • Performs closing side-work as prescribed. 
  • Reports all breakage, and damage of equipment or furniture immediately to management. 
  • Attends and participates in daily pre-service meetings (where applicable). 
  • Attends and participates in any training sessions or departmental meetings. 
  • Learn by listening, observing other team members, and sharing knowledge while leading by example. 
  • Portrays a positive and professional attitude. 
  • Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments. 
  • Works as part of a team and provides help and support to all fellow team members. 
  • Assist and/ or complete additional tasks as assigned 

TRAINING REQUIREMENTS: 

• Previous culinary experience preferred. 
• Experience as a prep and/or line cook in a high-volume culinary operation preferred.

EDUCATION/WORKING KNOWLEDGE: 

• Previous culinary experience preferred. 

 SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions 

• Ability to write and verbally communicate 
• Must be able to move quickly 
• Must be able to push and lift up to 50 lbs. 
• Must be able to stand for extended periods of time 
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume 
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment 
• Exposure to hot kitchen elements or cleaning materials 
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required 
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards 
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner 
• Ability to maintain confidentiality 
• Ability to handle a fast-paced, busy, and somewhat stressful environment