Prep Cook Le Pain Quotidien 395 South End Ave, New York, NY 10280
-
View distance
-
Any schedule considered
-
Full-time, Part-time
-
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.
About this location
About Le Pain Quotidien
Sitting together around the idea of pleasure
Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread.
The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.
Flour, water, salt and time
In this ever-changing and hectic world, we invite you to escape to a place where traditional simplicity is cherished. Our bakers blend organic stone-ground flour, sea salt and water with a wild yeast levain starter to create a humble four-ingredient beginning. The dough is then kneaded patiently by hand, and baked in our stone-lined hearths. These are the artisanal loaves of our past, baked according to tradition.
Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread.
The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.
Flour, water, salt and time
In this ever-changing and hectic world, we invite you to escape to a place where traditional simplicity is cherished. Our bakers blend organic stone-ground flour, sea salt and water with a wild yeast levain starter to create a humble four-ingredient beginning. The dough is then kneaded patiently by hand, and baked in our stone-lined hearths. These are the artisanal loaves of our past, baked according to tradition.
