Job Summary: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning hors d'oeuvres and all other food items prepared in the different kitchen stations and venues.
Compensation: Hourly $25.50
Essential Duties and Responsibilities:
- Prepares all food items according to standard recipes to ensure consistency of product to the guest.
- Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
- Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
- Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
- Reads and employs math skills to follow recipes.
- Prepares daily requisitions for supplies and food items for production.
- Trains newly hired line/station/prep cooks and lead cooks to meet standards laid out in job description.
- Leads and directs culinary team in the absence of a Sous Chef
- Coordinates end of shift breakdown and cleaning.
- Maintains area in a clean condition at all times.
- Travel as necessary to other venues
- Assist coworkers with completion of assignments when needed
- Perform all assigned side work
- Perform any general cleaning tasks
- Keep work area clean and well organized
- Attend and participate in all scheduled meetings and training sessions.
- Perform all reasonable requests by the management team
Required Qualifications, Skills and Abilities
- Any combination of education, training or experience that provides the required knowledge, skills and abilities.
- High school diploma required.
- Culinary or Apprenticeship program required.
- Five or more years cooking experience required.
- Prior catering cooking experience required
- Ability to obtain any government required licenses or certificates.
- Great working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
- Great working knowledge of accepted standards of sanitation
- Able to work flexible schedule in order to accommodate business levels
- Great knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write, and speak the English language in order to read recipes and communicate with internal and external guests.
- Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.
- Ability to work independently or in a team setting
- Ability to communicate effectively with Team Members, management, clients and vendors if necessary.
- Ability to obtain Food Service Sanitation certificates.
- Must be able to provide proof of COVID-19 vaccination. Must have completed 1 dose of a single dose series or second dose of a 2-dose series and be able to present CDC Vaccination Record Card or Excelsior Pass. * Accommodations to this requirement will be granted when legally required
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Physical Requirements:
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Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
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Ability to maintain regular, punctual attendance
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Ability to perform duties in confined spaces.
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Ability to perform duties within extreme temperature ranges.
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Must be able to lift and carry up to 50 lbs
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Must be able to talk, listen and speak clearly
- Ability to stand, bend, stoop on a consistent basis
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc
Other Responsibilities:
- Always practice our Piers of Success.
- Maintain professional appearance and behavior when in contact with guests and team members.
- Arrive to work in a perfect uniform and excellent hygiene
- Know and follow all Pier Sixty emergency, safety and health procedures.
- Follow policies and Procedures in training manuals and Team Member handbook,
- Follow proper time keeping policies and procedures
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Last updated on Oct 31, 2022