Jean-Georges Management

Prep Cook

Posted Date 2 years ago(5/19/2016 11:48 AM)
Job ID
The Inn at Pound Ridge
# of Openings
Back of House


Jean-Georges Vongerichten is one of the world’s most famous chefs whose skills extend far beyond the kitchen. A Savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.


The entire culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten, while following all directives of all Kitchen Managment. All cooks are responsible for delivering the highest quality food and service at all times. 


A great prep cook will be quick and diligent and willing to improve on the job. You will be deft and able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team. Setting up workstations and ingredients, so that food can be prepared according to recipes. 

  • Follow the prep list created by chefs to plan duties
  • Label and stock all ingredients on shelves so they can be organized and easily accessible
  • Measure ingredients and seasonings to be used in cooking
  • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
  • Undertake basic cooking duties such as reducing sauces, parboiling food etc.
  • Prepare simple dishes such as salads, entrees etc.
  • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
  • Ensure all food and other items are stored properly
  • Comply with nutrition and sanitation guidelines
  • Perform other kitchen duties as assigned



  • Are able to lift 25 lbs or more

  • Have excellent knife skills;
  • Have knowledge of cooking procedures, safety & sanitation;
  • Ensure quality and accuracy of products;

  • Support of fellow team members;


    Follow production schedule;

  • Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

  • Washing, peeling, cutting and seeding vegetables and fruits;

  • Weighing and measuring ingredients;

  • Methods of combination - stirring, mixing, whipping, breading, etc;

  • Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling;

  • Maintain proper cooking temperature, proper product cooling, labeling and storage;

  • Lifting and moving equipment to and from work stations, stove, and refrigerator;

  • Cleans work areas, equipment and utensils;

  • Distribute supplies utensils, and portable equipment;

  • Proficient knife skills and use of all kitchen equipment.



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