Position Summary:At Paradies Lagardère, we strive to uphold first-class standards that surpass the expectations of our valued customers and business partners. Our Dining Division embodies the essence of a true restaurateur, passionately engaging with each guest on multiple levels. Whether it’s through inspiring restaurant designs, captivating live entertainment, or high-quality culinary offerings paired with exceptional hospitality, we focus on creating memorable experiences beyond mere restaurant operations.The Prep Cook is essential in delivering an outstanding dining experience by preparing high-quality meals that delight our guests. The primary mission of the Cook is to guarantee that each guest enjoys an exceptional culinary journey, whether in a contemporary national brand or a beloved local concept. You will play a crucial role in crafting and presenting first-class experiences for travelers.By joining our team, you commit to supporting our mission by consistently demonstrating our service standards and encouraging your colleagues to do the same. We expect a safe work environment built on trust and respect, free from harassment.Duties and Responsibilities:As a Prep Cook at Paradies Lagardère, you will embody a positive company image by providing courteous, friendly, and efficient service to both customers and team members. Embrace our family culture by adhering to our core values of Trust, Respect, Integrity, First-Class, Innovation, and Commitment. Recognize and fulfill the needs of all restaurant guests while being accountable to Company and Restaurant Managers.Success in this role requires a genuine passion for guest satisfaction:A commitment to saying “Yes”, “Please”, and “Thank You”!A frequent smile!Exceeding First-Class Service standards with guests, business partners, and colleagues.Maintaining a professional appearance by following grooming and uniform guidelines, including wearing slip-resistant shoes.Adhering to recipes and product directions for food preparation, seasoning, cooking, tasting, carving, portioning, and serving.Following production prep lists and keeping accurate records, while requisitioning supplies and equipment as necessary.Efficiently and safely using knives, slicers, and kitchen equipment.
Jul 12, 2024