Prep Cook Gather Kitchen Thanksgiving Tower, Dallas, TX 75201
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
The prep cook handles the majority of the prep for all ingredients going into dishes during service. This position often works under little supervision, so you must be able to follow recipes and be well-versed in a variety of food products and techniques. The quality of the prep work is instrumental in the quality of the finished product, so attention to detail is paramount.
Responsibilities
- Prep duties such as washing and chopping vegetables or cutting meat
- Label and stock ingredients on shelves
- Measure ingredients and seasonings
- Basic kitchen duties like reducing sauces or parboiling
- Prep simple dishes such as soups and salads
- Maintain a clean and orderly kitchen
- Follow nutrition and sanitation guidelines
About this location
About Gather Kitchen
Soraya Spencer
Soraya is an Algerian native with acclaimed international experience opening and operating restaurants. Born into a family of chefs, she grew up in the kitchen, both at home and at her family’s restaurants. She built on this early education with formal training at the world-renowned Institute Paul Bocuse, where she obtained a bachelor’s degree in Hospitality and Restaurant Management.
In 2010, Soraya helped to open the Lyon Brasserie for the Word Expo in Shanghai. She then moved to Hong Kong, where she spent five years working with their top restaurant conglomerates. Among them was Dining Concepts, which is renowned for its world-famous chefs, including Gordon Ramsey. At Maximal Concepts, Soraya executed the opening of five restaurants which quickly became Hong Kong’s hot spots. Now in Dallas, she studies at Le Cordon Bleu to earn a Culinary Certificate to further her knowledge and pursue her fervent passion for food. She enjoys spinning in her free time and is super health conscious in her own cooking, avoiding refined sugars and minimizing sodium. A practicing vegetarian for four years, Soraya recently reintroduced meat into her meals, realizing that incorporating fresh proteins in moderation was ideal. Soraya resides in Dallas with her husband and newborn son, where she presides over the family kitchen.
Soraya is an Algerian native with acclaimed international experience opening and operating restaurants. Born into a family of chefs, she grew up in the kitchen, both at home and at her family’s restaurants. She built on this early education with formal training at the world-renowned Institute Paul Bocuse, where she obtained a bachelor’s degree in Hospitality and Restaurant Management.
In 2010, Soraya helped to open the Lyon Brasserie for the Word Expo in Shanghai. She then moved to Hong Kong, where she spent five years working with their top restaurant conglomerates. Among them was Dining Concepts, which is renowned for its world-famous chefs, including Gordon Ramsey. At Maximal Concepts, Soraya executed the opening of five restaurants which quickly became Hong Kong’s hot spots. Now in Dallas, she studies at Le Cordon Bleu to earn a Culinary Certificate to further her knowledge and pursue her fervent passion for food. She enjoys spinning in her free time and is super health conscious in her own cooking, avoiding refined sugars and minimizing sodium. A practicing vegetarian for four years, Soraya recently reintroduced meat into her meals, realizing that incorporating fresh proteins in moderation was ideal. Soraya resides in Dallas with her husband and newborn son, where she presides over the family kitchen.
