Prep Cook

The Company: Infuse Hospitality is an innovative company that creates best-in-class experiences in food and beverage, serving more than 25 million square feet of hospitality space throughout North America. Founded in 2016 by Michael Schultz, Infuse brings its industry-leading expertise to expertly craft hospitality solutions for all.

The Concept: Reiners Bar and Game Room in Downtown Providence at the Graduate Hotel

All Members of the Infuse Hospitality Team are expected to:

1. Serve our guests, team, and vendor partners with passion and care
2. Create hospitality experiences that inspire our guests to keep coming back..
3. Treat everyone others with fairness and respect
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4. Solve problems, get results, and have fun.
5. Ensure safety and sanitation standards are never compromised.
6. Following all operational policies & procedures including those in the Infuse Team Handbook.

As a Prep Cook, you are responsible for maintaining company standards as defined by the Culinary Management while demonstrating a pleasant and positive atmosphere for the culture of the kitchen. The ideal candidate will be passionate about hospitality and have a high level of cooking skills and interpersonal skills. Additional responsibilities include but are not limited to:

1. Follow and produce recipes and plates that adhere to the company standards
2. Operate Hotline Equipment including, but not limited to - oven, stove top, grill, deep fryer, salamander, toaster
3. Maintain company sanitation standards that are set by the Executive Chef and the General Manager
4. Daily cleaning duties include but are not limited to - cleaning and sanitizing of all hotline equipment, coolers, walk in coolers, floors, prep surfaces, equipment
5. Adhere to company standards of daily prep lists and par level as set by the Executive Chef

Qualifications and Expectations:

1. 2+ years of prepping or line cooking experience in a high volume restaurant
2. Moderate to advanced knowledge of food and basic cooking techniques
3. Moderate to advanced knowledge of basic knife skills - chopping, dicing, peeling, slicing, grating
4. Moderate to advanced knowledge of basic kitchen appliances and equipment including but not limited to: robot coupe, deli slicer, mixer, immersion blender, bar blender, mandoline, can opener
5. Good communication skills to be able to work well with the Executive Chef and other team members
6. Flexibility when working alternating shifts (i.e. variety of hours, days, nights, weekends)
7. Positive attitude and interpersonal skills along with a strong desire to exceed customer expectations
8. Ability to reach, bend, stoop and frequently lift up to 50 pounds.
9. Ability to work in a standing position for long periods of time

Job Types: Part-time, Full-time

Benefits:

1. Dental insurance
2. Employee discount
3. Flexible schedule
4. Health insurance
5. Paid time off
6. Vision insurance