Line Cook

Department:

Food and Beverage

 

Job Overview:

Responsible for setting up a station (mise-en-place) in an efficient and timely manner while cooking orders as they come in. Prepare dishes to the standards established by the Property Chef and/or Director of Food & Beverage. Properly wrap up, label, and store all mise-en-place after the shift is finished per Department of Health standards. Clean and sanitize station thoroughly when shift is finished, leave work-ready for next team.

 

Reports To:

Kitchen Management, Property Chef, Director of Food and Beverage

 

Supervises:

N/A

 

Key Relationships:

Internal:

·         Executive Team and all Managers, All F&B employees, All Culinary, Event Sales Team, Front Office Team, Reservations, GR Team, Finance Team, HR, Design, Housekeeping Team, and all other relevant departments

External:

·         Restaurant customers, hotel guests/visitors, vendors, events guests, entertainers

 

Work Area:

Kitchens, BOH Spaces, Employee Dining Room, Café Standard, Garden, No Bar, Narcissa, In-Room Dining, Event Spaces: The Penthouse, The Overlook, The Perch

 

Qualifications and Requirements:

Essential:

·         Physical:

o   Able to move and traverse workspace for a minimum period of 8 hours a day

o   Periodical bending, kneeling, and stretching

o   Able to pull, push, carry and lift at least 50 pounds

o   Must be able to seize, grasp, turn and hold objects with hands

o   Able to remain in a stationary position for extended periods of time

o   Must work with sharp objects in a safe manner

o   Able to be exposed to hot and cold temperature extremes

·         Comprehension: Fluent in the English language

·         Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks

·         Hygiene and Sanitation: Adherence to uniform, grooming, personal hygiene standards, and expectations per SOPs as well as all COVID related hygiene protocol

·         Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings when scheduled

·         Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations

·         Willingness to learn and adapt

Desirable:

·         Multi-lingual

·         Previous work experience in a similar area

·         NY Food Handler Certificate

·         Have advanced knife skills

 

Essential Job Functions and Responsibilities:

·         Must know how to cook to the correct temperature

·         Must know how to properly sharpen a knife

·         Must be familiarized with all necessary menus

·         Must organize time efficiently in order to be set up accordingly

·         Must keep stations organized based on Chef’s discretion

·         Must properly shelve and rotate all products according to F.I.F.O (first in first out)

·         Must properly label and cover all food at appropriate temperatures

·         Must remain focused and calm under pressure and have a good attitude and act professionally at all times; must respond to constructive criticism

·         Must be able to adapt to business levels, including staying busy during slow times

·         Must be able to prepare all dishes to the standards established by the Hotel

·         Communicates with Chefs to ensure that food goes into the window at the same time to complete the table’s order

·         Pays attention to calls and responds by repeating the order

·         Assists fellow cooks during busy times

·         Responds immediately when asked to do something by Property Chef/Kitchen Lead

·         Is always punctual and in complete uniform when starting a shift

·         Must be properly groomed according to handbook standards

·         Maintains a clean and sanitary workstation

·         Always has a red sanitation bucket with sanitizer by the station

·         Always inspects and tastes everything on the station to ensure freshness and ensures that the seasoning and flavor are perfect and consistent in everything prepared

·         Must keep knives sharp at all times

·         Helps to clean, consolidate and organize all coolers and freezers as directed by Property Chef/Kitchen Lead

·         Communicates if items are running low or are no longer available (par levels)

·         Communicates if orders were made wrong or sent to the kitchen incorrectly

·         Communicates if they cannot keep up with the orders coming in or if the items are going to be made outside of the ‘expected’ time

·         Provides a level of service consistent with established standards in every aspect

·         Performs other duties as requested by manager, including cleaning and stewarding tasks

 

The statements in this job description are intended to represent the key duties and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job and are subject to change or modification without prior notice. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.

 

The Standard, East Village is an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status, partnership status, familial status, national origin/ancestry, alienage or citizenship status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, unemployment status, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, sexual or reproductive health decisions, or any other status protected by federal, state, or local law (“Protected Characteristics”).

Apply Now
Book Now