Attire: Strict Attire enforced: Please wear solid black comfortable non-slip shoes, white chef coat with no logo, black pants, black hat, and a personal knife set.
Wear black non-slip shoes
Bring a hat
Bring your knives
WORK POLICIES: Must have great attitude to pick up this gig. Must be flexible and open to changes. You may only bring items that can fit in your pockets. There will be no storage for bags and we will not be responsible for personal items brought on site. All professionals must sign a confidentiality agreement upon signing in for their shift. While working, it is Wolfgang Puck’s policy that cell phones may not be used. They must be off or on silent mode, and never visible. All professionals will be given a 30 minute break and provided a staff meal.
Parking available, not free
You’ll be provided a meal
About Instawork Gigs
Instawork is the best place for hospitality workers to find temporary jobs on-demand.
From Michelin-star restaurants to small coffee shops, Instawork makes it easy for bartenders, cooks, servers, dishwashers and other experienced hospitality workers to find work at local businesses and earn up to $30/hr on a flexible schedule.
No interviews or paper resumes. Just book the gig in the app and show up to do the work.
Se habla español.
A prep cook’s role refers to a back of house worker whose primary responsibility is to set up the job site for success.
Prep Cook responsibilities:
Washes, peels, chops, dices, slices, dresses food items and cooks items as required. Prepares a variety of cold meats, such as cracking or removing the shell from seafood, slicing cold menu items including pastries or sandwiches and garnishes accordingly. Responsible for the efficient and economical utilization of all products and by-products to keep a low food cost. Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions Responsible for fast and clean servicing of all menu items to the servers. Ensures each order sent out is uniform and consistent, practices portion control and strives to control waste. Prepares fruits and vegetables for serving by washing, peeling, cutting or slicing and placing all items in their respective refrigerators for future use. Works well without supervision and maximizes allocated time. Adheres to regulatory, departmental and company policies/practices.