Zaytinya Prep Cook

ZAYTINYA AT RITZ CARLTON SOUTH BEACH

PREP COOK

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

Prep Cooks ensure the kitchen is ready to deliver every service at JAG standards. You’ll execute accurate, efficient mise en place and batch production, follow recipes and labeling protocols, uphold food safety, and support the line by keeping stations stocked and organized.

Key Responsibilities

Mise en Place & Production

• Execute daily prep lists to spec:      knife work, vegetables, proteins, sauces, marinades, dressings, stocks,      and doughs.
• Weigh/measure ingredients      precisely; scale recipes up/down; record yields.
• Set and maintain par levels;      replenish stations for service and events.

Quality, Consistency & Recipes

• Follow standardized recipes,      portioning, and presentation components to maintain brand consistency.
• Participate in tastings and apply      feedback, flag quality or spec deviations immediately.

Food Safety & Sanitation

• Adhere to DOH and JAG standards:      handwashing, glove use, allergen controls, and cross-contamination      prevention.
• Label and date products; use FIFO      and track hold times; complete cooling logs and temperature checks      accurately.
• Clean as you go; complete      opening/closing side work and assigned deep cleans.

Inventory, Receiving & Waste Control

• Assist with receiving verify      quantities, temperatures, product quality, and proper storage by zone.
• Minimize waste through proper      trimming, yield awareness, and storage; report variances/spoilage      promptly.
• Maintain organized dry/cold      storage; keep prep and walk-ins neat and mapped.

Equipment & Maintenance

• Safely operate and care for      knives and equipment (slicers, immersion blenders, mixers, food      processors, ovens).
• Perform basic maintenance      (sharpening, fryer filtering as assigned) and escalate repair needs.

Teamwork & Culture

• Support the line during peak      periods; run, restock, and assist other stations when needed.
• Attend line-ups and trainings;      contribute to a respectful, inclusive, learning-focused kitchen.
• Model punctuality,      professionalism, and communication.

Events & Openings (as applicable)

• Execute preset/event menus and      timelines with accuracy.
• Support new openings: batch prep,      tastings, training, and setup per culinary leadership.

Required Qualifications

• 6+ months to 1 year of      professional kitchen experience (or culinary program equivalent);      high-volume experience a plus.
• Solid knife skills: ability to      follow prep lists and read/convert recipes (metric & imperial).
• Knowledge of food safety,      allergens, and sanitation; valid Food Handler certification (or ability to      obtain).
• Organized, efficient, and calm      under pressure, strong teamwork and communication skills.
• Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

• Stand and move for extended      periods (up to 8+ hours).
• Lift, carry, push, or pull up to      35–50 lbs.
• Frequent exposure to heat, steam,      refrigeration, and cleaning chemicals; repetitive motions and knife use.
• Frequent bending, reaching, and      walking in a fast-paced environment.

In Return, We Offer You

• Competitive hourly pay with      opportunities for cross-training and advancement
• Eligible health & wellness      benefits (for qualifying positions)
• Employee dining and partner      discounts
• Growth in a values-driven,      award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.