Prep Chef

About the Opportunity
Michelin recommended restaurant HUSO, by Marky's Caviar and two time Top Chef winner Buddha Lo in the heart of Tribeca is seeking experienced Back of House Staff. 

 

At HUSO, Chef Lo together with Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a 3 Michelin star restaurant the Core by Clare Smyth in London - will serve guests an expansive tasting menu showcasing the best of the best ingredients sourced both locally and from around the world. The Marky's Private Stock Caviar will also be featured throughout the tasting menu but also in the form of traditional caviar service - as the original concept for the restaurant was a Caviar speakeasy. 

Position Summary

We are looking for experienced Prep Cook to join our team. Schedule: 8am-5pm Monday through Friday
The successful candidate will play a key role in contributing to our kitchen team and will have an opportunity to develop into higher kitchen roles with time.

Prep Cook duties will consist of assisting the Kitchen Team with their daily prep tasks.
At HUSO, we believe that all cooks should start in Garde Manger learning about seasonality, origination and honing their skills on delicate produce. Whilst also working on this section, in the dips of service you will lend your skills to the pastry section to help with plating or prep. This will widen your knowledge on the standards and plating style of HUSO, and, in turn, will help you when you are ready for the next section in the lot line of the kitchen.

REQUIREMENTS:

· Culinary education is preferred
· Proven cooking experience, restaurant cook or prep cook 
· Excellent understanding of various cooking methods, ingredients, equipment and procedures 
· Accuracy and speed in executing assigned tasks