minibar by josé andrés is a study in avant-garde cooking and one of the nation’s most exciting dining experiences. An imaginative menu offered in an intimate setting, the creations combine art and science as well as tradition and technique. Here you will be taken on a culinary journey. Each bite is designed to thrill the senses by pushing the limits of what we have come to expect, and what is possible from food.
As the center of culinary research and development for ThinkFoodGroup, minibar is also the creative testing ground for all of José’s concepts and projects.
Prep Cooks enable our restaurants to produce high quality items in a timely manner by keeping ingredients ready for service. A prep cook is responsible for the daily preparation of food items as assigned by the Chef/ Sous Chef. Prep cooks ensure we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency.
Ensures quality by maintaining proper rotation of perishable and non-perishable products.
Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
Prepares all food items consistently and as directed in a sanitary and timely manner.
Consistently follows recipes, procedures and specifications as set by the restaurant.
Restocks all items as needed throughout shift.
Stores and labels all food properly.
Must maintain a clean, sanitary and organized work environment.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.
Basic understanding of knife handling skills.
Understanding and knowledge of, and compliance with, safety, sanitation and food handling procedures.
Previous prep cook experience.
Ability to take direction.
Ability to work in a team environment.
Must maintain consistency and productivity.
Commitment to quality service, and food and beverage knowledge.
Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
This position will spend 100% of the time standing, walking and c limbling stairs with food items and dishes.
Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
Regular exposure to conditions that could lead to injuries such as cuts and burns.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able speak and understand basic cooking directions in English.