Prep Cook - AVA Winter Park

Job Description

Job Description

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT

MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026).

BUILD IT

RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT

RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY :

A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organize deliveries, and butcher all kinds of proteins as instructed by the Chef and in compliance with brand and food safety standards.

RESPONSIBILITIES :

• Sets up workstation according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Assist and organize the delivery in the morning.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout the shift.
• Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time.
• Prepare a variety of food : Meat, seafood, poultry, vegetables, and cold food items.
• Advanced knowledge of butchering meat and fish.
• Correctly store all food preparation items.
• Assist all duties assigned by the Chef de cuisine or Sous Chefs.

REQUIREMENTS / QUALIFICATIONS :

LICENSE / QUALIFICATIONS :