Prep Cook at Bazaar Holdings Hotel Development LLC

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Knife Work, Mise En Place, Batch Production, Recipe Adherence, Food Safety, Sanitation, Labeling, Inventory Control, Waste Minimization, Equipment Operation, Teamwork, Communication, Portioning, Yield Tracking, Stocking

Industry

Restaurants

Description

Description Job Title: Prep Cook – Concept/PropertyNameConcept/PropertyName Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt 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.

Responsibilities

Prep Cooks are responsible for executing daily prep lists, including precise knife work, batch production of sauces and doughs, and maintaining station stock levels according to JAG standards. They must also adhere strictly to food safety protocols, labeling standards, and assist the line during service periods.