At HRI Hospitality, we offer a unique perspective on hotel ownership and management.

We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.

We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

Brutto Americano is the latest restaurant from chef Brian Burns and restaurateur Reno De Ranieri, offering a fresh, modern take on coastal Italian cuisine in the heart of New Orleans. Rooted in traditional Italian cooking techniques and infused with local Gulf ingredients, the menu features house-made pastas, fresh gulf seafood, and a family style tasting menu reminiscent of an authentic Italian Trattoria. Open daily for happy hour, lunch, and dinner, the restaurant combines warm service, bold flavors, and a lively atmosphere, with a curated wine list and inventive cocktails that reflect its Italian-New Orleanian spirit. We are looking for an experienced Prep Cook to join our team.

SUMMARY
The Prep Cook completes basic food prepping tasks as directed by the Chef. Main duties include preparing food for the various kitchen stations, cleaning up prep areas and making sure the kitchen is stocked. Provide, prep and set up for meals.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Prepare food items using a quality predetermined method in a timely and consistent manner.
• Practice sanitation and safety daily to ensure total customer satisfaction.
• Cut, trim, bone and carve meats and poultry for cooking.
• Prepare (chop, dice, slice, etc.) fruits and vegetables for use in various recipes and food displays.
• Act as carver, garde mangier as required.
• Prevent the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
• Cook and otherwise prepares foods according to recipes as established by the Executive Chef and Director of Food & Beverage.
• Rotate and place all food in clean storage containers, labeled and dated.
• Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.

ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.

Other language, mathematical, and reasoning abilities as outlined below.

• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Atelier & Ace Culture & initiatives
• Ability to compute basic mathematical calculations.
• Must be able to maintain a flexible work schedule.

REQUIRED EDUCATION and/or EXPERIENCE
High school diploma required (or candidate must be in process of pursuing a diploma). Previous experience in a kitchen preferred. Knife skills preferred. Additional certifications (ServSafe, TiPS, etc.) preferred.

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.