Prep Cook

About Us:

Sagaponack General Store is a Hamptons-based market committed to quality, local ingredients, and a community-centered approach. At Sagaponack General Store, guests enjoy welcoming spaces filled with fresh-baked breads, pastries, and all day pre-made meals. From delicious breakfast sandwiches to seasonal pies, Sagaponack General Store aims to bring people together over food that’s thoughtful, flavorful, and locally rooted.

Overview

Location: Sagaponack General Store - 542 Sagg Main Street

Reports to: Head Chef/Kitchen Manager

Role Summary

The Prep Cook is responsible for preparing high-quality food to meet the culinary standards and customer expectations of our establishment. They will work closely with the kitchen team to ensure smooth and efficient operations and uphold safety, sanitation, and food quality standards.

Key Responsibilities

1. Food Preparation and Cooking

• Prepare food items according to recipes, portion sizes, and plating standards.
• Work on the assigned station(s) (e.g., grill, sauté, fry, etc.) efficiently during service.
• Ensure all food is prepared to order, on time, and with consistent presentation.
• Assist in the preparation of ingredients and mise en place at the beginning of shifts.

2. Quality Control

• Ensure all food prepared meets restaurant quality and portion standards.
• Regularly taste dishes for seasoning, quality, and freshness.
• Check and control proper storage, handling, and rotation of ingredients to prevent waste and spoilage.

3. Safety and Sanitation

• Adhere to food safety and hygiene regulations to maintain a clean and sanitary work environment.
• Clean and sanitize workstation, equipment, and tools regularly and at the end of each shift.
• Properly store food items and ensure labeling and dating for accuracy.

4. Team Collaboration

• Communicate clearly with team members and front-of-house staff to fulfill orders accurately.
• Be flexible and assist team members as needed during peak times.
• Contribute to a positive kitchen environment, showing respect and cooperation toward all team members.

5. Inventory and Stock Management

• Monitor and report stock levels for assigned stations to avoid shortages.
• Assist in unpacking and organizing new deliveries as needed.
• Ensure minimal waste by adhering to portion control guidelines and properly storing leftovers.

6. Additional Duties

• Participate in daily kitchen meetings and debriefs as needed.
• Support training and mentoring of new team members.
• Stay updated on menu changes, specials, and seasonal offerings.

Qualifications

• Experience: Minimum 1 year in a kitchen environment, preferably in a similar setting.
• Skills: Strong culinary skills with an understanding of different cooking techniques and food safety standards.
• Physical Requirements: Ability to stand for extended periods, lift heavy objects (up to 50 lbs.), and work in high-temperature environments.
• Attributes: Team player with a strong work ethic, attention to detail, and ability to work under pressure.

Hours

• Hours: Full-time, variable schedule including weekends and evenings
• Compensation: Hourly rate

Benefits:

• Competitive hourly wage
• Employee discounts on meals and beverages
• Opportunities for advancement and professional development