Prep Cook

Prep Cook

Hire Reason

New Role

Supervisor Title:

Executive Chef

Division:

BOH

Department:

Food & Beverage

Location:

Restaurant

FLSA

Non- Exempt

Date Created/Revised:

07/24/2024

Full-Time | Part-Time

Regular - Full-time

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT

MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA's second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT

RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT

RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY:

A Prep Cook's primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organizing deliveries, and butchering all kind of proteins as instructed by the Chef and in compliance with brand and food safety standards.

RESPONSIBILITIES:

• Sets up workstation according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Assist and organize the delivery in the morning.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout the shift.
• Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.
• Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items.
• Advanced knowledge of butchering meat and fish.
• Covers, dates, and correctly store all food preparation items.
• Use food preparation tools in accordance with the manufacturer's instructions.
• Closes the kitchen correctly following the closing protocol for each per station.
• Assist all duties assigned by the Chef de cuisine or Sous Chefs.

REQUIREMENTS/ QUALIFICATIONS:

• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Food Handlers permit required.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read and understand basic cooking directions
• Understanding and knowledge of safety, sanitation, and food handling procedures

LICENSE/QUALIFICATIONS:

• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions
• Understanding and knowledge of safety, sanitation and food handling procedures.