Rooftop Line Cook (Seasonal)

Responsibilities

• Treat guests with courtesy and respect in a variety of situations
• Deliver outstanding service and create memorable experiences
• Cook assigned food items according to recipes and portion control guidelines
• Set up stations with appropriate par levels for the shift and restock items
• Ensure the freshness and correctness of the mise en place on their station
• Prepare ingredients and specific recipes as directed by the Sous Chefs
• Work efficiently and maintain a high level of speed and consistency
• Keep work area clean, sanitized, and organized
• Possess strong cooking skills and knowledge of kitchen equipment
• Understand and follow proper food handling and cooling procedures
• Work calmly and effectively under pressure

Requirements

• At least 2 years of line cook experience in NYC at a comparable restaurant or hotel
• Able to lift 50 lbs
• Able to stand for 8 hours or more