TableOne Overview:

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location:

TableOne - Bar Sprezzatura - Kimpton Theta Hotel, New York, NY

Overview:

The Prep Cook is responsible for preparing all mise-en-place for production and batch cooking.  They are responsible for preparing and producing all ingredients required to execute a dish, including all components (sauces, braises, condiments, spreads etc).  They communicate clearly, ensure smooth service operations and quality service.

Responsibilities:

Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality

Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.

Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

Understands completely all programs, procedures, standards, specifications, guidelines and training programs.

Displays consistent attention to detail and follow through of all restaurant policies.

Qualifications:

1-2 years of kitchen preparation and cooking in an upscale restaurant.

1-2 years-experience in high volume or fine dining kitchens.

Ability to communicate effectively with management and staff.

Utilizes a variety of cooking styles, times and temperatures.

Excellent critical thinking and decision-making skills

Utilizes a variety of cooking styles, methods, techniques, trends.

Organize all the various prep items needed from different areas and outlets.

Follows sanitation procedures and organization of work area(s).

Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to job performance.

Knowledge and understanding of basic prep methods and various cooking techniques and cuisines.

Plan, prep, set up and prepare quality products in all areas including, but not limited to sauces, braises, condiments, spreads etc.

Prepare all menu items following recipes and yield guides, according to department standards • Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.

Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.

Adhere to all health code regulations and standards.

Maintain food and supply inventory and notify management of restocking requirements