Food and Beverage 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 Property Chef and/or Director of Food & Beverage. Properly wrap up, label and store all mise-en-place after 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:

Able to move and traverse workspace for a minimum period of 8 hours a day
Periodical bending, kneeling, and stretching
Able to pull, push, carry and lift at least 50 pounds
Must be able to seize, grasp, turn and hold objects with hands
Able to remain in stationary position for extended periods of time
Must work with sharp objects in a safe manner
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 SOP’s 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 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 station
Always inspects and tastes everything on station to ensure freshness and ensures that the seasoning and flavor is 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 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 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”).

In addition, The Standard, East Village participates in the Department of Homeland Security’s E-Verify Program, which provides the Social Security Administration with information from each new employee’s Form I-9. The information provided will be used only for applicable federal immigration laws and will not be used for any employee-related decision by management or for any unlawful purpose.

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