Description:

The Prep Cook is responsible for the initial preparation and all produce, meat, seafood, and poultry. She/he is also responsible for unloading deliveries, stocking and rotating products. This role is a full-time hourly position. Bar Boulud is Daniel Boulud’s casual bistro featuring the signature terrines and pates of famed Parisian Charcutier, Gilles Verot, along with a complete menu of seasonal French bistro cooking. The restaurant’s wine cellar features the wines of Burgundy and the Rhone Valley. Due to its close proximity to Lincoln Center, Bar Boulud is also a pre-theater and post-theater dining destination.

Requirements:

Essential Duties:  Must be able to communicate clearly with his/her managers and his/her teammates  Able to work effectively without direct supervision if Executive Chef or Sous Chef are absent from the kitchen  Keep his/her production to the level required by the Executive Chef  Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.  Maintain the high level of food quality established by the Executive Chef  Maintain the high standards established by the Executive Chef  Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure  Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Additional Info:

Competencies & Qualifications:  Prior experience and interest in a restaurant environment  Basic knife skills  Ability to read and follow instructions and standards  Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality  Actively practice food safety procedures  Organizational skills  Effective time management  Ability to lift up to 50 pounds Reports to: Executive Chef, Executive Sous Chef