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Prep Cook
7 months ago
stocking the station, preparing for service, and cooking menu items in
coordination with the rest of the kitchen staff for service.
Duties / Responsibilities:
- Manage the station from start to finish
-
Ensure that all food products have been prepared correctly before
cooking and are cooked consistently to perfection per LDV Hospitality's
recipes and standards
- Complete shift work, as assigned, timely and thoroughly in accordance with department standards
- Clean and stock station and equipment thoroughly, as assigned, by the start of each shift
- Maintain appropriate portion-control
- Manage proper storing temperatures according to DOH regulations
- Control and limit waste
- Follow proper rotation procedures according to DOH regulations
- Be a team player—support and assist your fellow team members whenever possible
- Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager
Qualifications:
- Deliver timely and courteous service to LDV Hospitality guests in adherence to our company policies and procedures
- Adherence to company, state, and county sanitation standards
- High attention to detail
- Ability to comprehend and follow written and verbal direction
- Able to work a flexible and variable schedule at times, including nights, weekends and holidays, per the needs of the business
- Handle exposure to some chemicals and frying oil used
- Perform all other duties assigned by the management
Education / Experience:
-
Minimum of 1 year experience as s line cook or saute cook, having
worked all stations. Fine dining restaurant experience a plus
- High School Diploma or GED is preferred, but not required
Physical/Special Requirements:
- Ability to lift 50+ pounds often.
- Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
- Mobility and manual dexterity appropriate to staff the Line Cook position
Work Environment:
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress
LDV
is a boutique hospitality group that creates authentic and unique
restaurant and cocktail bar experiences across the country, both
independently and for iconic hotels, inspired by La Dolce Vita, "The
Good Life." The mission of LDV is to channel our passion for genuine
hospitality into creating charming restaurant and bar experiences.
Through our F&B offerings, we bring La Dolce Vita, "The Good Life,"
to our guests by curating an ambiance of effortless elegance. These
experiences elevate and define a true sense of place for our hotel
partners. We achieve this with our team of extraordinary people,
culinary integrity, and excellence in service.
The original
Scarpetta opened in New York City’s Meatpacking District in 2008 to a
critically acclaimed 3-star review from the NY Times. The restaurant’s
name is derived from the Italian expression, “fare la Scarpetta,” which
means to savor a meal to the last bite. The philosophy of Scarpetta’s
kitchen is to create bold flavors by amplifying the essence of seasonal
ingredients. The signature pastas are made in-house daily and are paired
with the highest quality, locally-sourced ingredients. Scarpetta’s
famous Spaghetti Tomato & Basil is nothing short of classic
simplicity in both taste and preparation. Scarpetta has always been at
once informal, comfortable and elegant, grounded with a passion for old
world hospitality. Guests can enjoy ordering several dishes to share for
the table, with a menu built for sharing and conviviality to inspire
the essence of a stylish and carefree dinner party.
We are an Equal Opportunity Employer and a Drug-Free Workplace.
