Communication Skills, Cook Dishes, Equipment Maintenance/Repair, FIFO, Food Safety, Hospitality and Tourism, Leadership, Metrics, Organizational Skills, Physical Demands, Refrigeration, Sanitation, Service Delivery, Shipping/Receiving, Team Player
LOCATION
Nashville, TN
POSTED
1 day ago
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.
Requirements
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.