Seasonal Rooftop Cook

Responsibilities

• Treat guests with courtesy and respect in a variety of situations
• Honesty & Integrity
• Create memorable experiences through outstanding service
• Coordinate and multitask in an active environment

Specific Duties

• Prepare assigned food items for the Rooftop
• Work independently at various times during the shift
• Transport necessary items to and from the cellar and first floor kitchens to the 9th floor via the service elevator multiple times a day
• Follow recipes and portion control guidelines set by the chef team
• 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 any ingredient or specific recipe as directed by the chef team
• Keep work area clean, sanitized, and organized
• Possess strong cooking skills
• Use a variety of food service equipment safely, including knives, ovens, and panini press
• Follow sanitary food handling procedures
• Work calmly and well under pressure
• Understand and practice proper food cooling and storing procedures
• Have the tools needed for the station and properly store them when not in use
• Use sharp cutlery at times
• Prepare daily prep list for your station and assist Chef with party preparations

Requirements

• At least 1 year of line cook experience
• Able to lift 50 lbs
• Able to stand for 8 hours plus

Knowledge

• Good knife skills
• Basic knowledge of kitchen equipment such as robot coupe, ovens, and grills

Compensation

$21-$23/hour