Prep Cook

Expanding the Groot Hospitality portfolio yet again, David Grutman joins forces with David “Papi” Einhorn to bring an epic partnership to Miami Beach’s trendy South of Fifth neighborhood.

Papi Steak is an intimate dining experience that showcases classic elegance with a contemporary sensibility. The new restaurant fuses Grutman’s flair for mixing high-style design, and an edgy eclectic vibe with Papi’s passion for steak. The menu represents a modern, elevated spin on classic dishes, including prime meats seared to order at 1,000 degrees. This new neighborhood staple exudes class, serving as the perfect dining destination for any occasion from a romantic date night to boys night out on the town, Papi Steak is the place to be.

“At Papi Steak we aren’t trying to be just another steakhouse in Miami Beach. We are taking our unique menu and pairing it with one of the best designed dining rooms in Miami. I pulled out all the stops with Papi Steak. Working with ICrave on the design and Candice Kaye on the custom drawn wall finishes and smokey mirrors – that perfectly capture the energy we wanted to create,” said David Grutman. “The Papi Steak at Komodo is one of our best sellers. We’re introducing the next chapter of this dish with the opening of Papi Steak – a completely new concept featuring a variety of classics with a twist that only our team could create.”

Prep cooks are the building blocks of a well-oiled kitchen, doing the routine and day-to-day tasks that are needed to allow the cooks and chefs to turn out perfect meals.

Prep cooks do much of the preparation for the dishes that are served. This includes chopping vegetables, breaking down, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more. Prep cooks report to the head chef or cook and may work earlier than most other cooks.

General Duties And Responsibilities

• The individual needs to be motivated, keen and eager by nature and with experience relevant to the post being taken.
• They should approach each task with enthusiasm, thought and care.
• Working product knowledge is a key factor, basic understanding of product cost and quality assurance.
• The role is completely hands-on, working alongside the chef in production of all food preparation related items served at the property.
• This includes following new menu recipes and following through with restaurant standards.
• The individual should be punctual, presentable and with a strong work ethic, conducting themselves in a professional manner at all times, working in a hygienic, clean manner.
• This is a physically demanding job and the individual must be able to carry at least 35 pounds of product.
• Must be aware and compliant of correct recipe measurements, portion control and waste management protocols.
• The individual is responsible for inventory and sustaining such inventory throughout his shift and must be willing to stay beyond scheduled work hours to complete tasks if necessary.
• The restaurant is a seven-day operation and as such shifts may be morning, afternoon or evening shifts.
• Must be responsible of rotating products to assure freshness and has a working knowledge of such to be able to identify products not up to standards.
• Must be responsible of thorough cleaning of workstation during and especially after working shifts.
• Must be responsible in communicating to the chef of any shortages in a reasonable time.
• Must communicate to other prep team members and the chef of tasks still at hand or completed.
• Responsible for daily cleaning and maintenance of utensils and equipment used in production.
• Must be aware of company policies regarding benefits, call outs, vacation hours etc.
• Must be respectful and aware of working with others and must be a team oriented individual.
  
  

Required Knowledge, Skills And Abilities

• High school diploma or GED
• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work a fast-paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem-solving skills
  
  

Working Conditions

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand basic cooking directions.
  
  

Working at Papi Steak

• Health insurance