Breakfast Cook- Bistro 210 Clymer, NY

Kaizen Lab Inc.; New York (NY); On-site; USD 32,000 - 42,000; Full time

Job summary

Kaizen Lab Inc. is seeking a Breakfast Cook to prepare cold and hot items for service in a resort kitchen, ensuring consistent quality and guest satisfaction.

You will work in a team to deliver breakfast dishes on schedule, from made-to-order eggs and pancakes to salads and desserts. Ideal candidates have at least 6 months of hotel, resort, or restaurant kitchen experience; enrollment in culinary education or apprenticeship is a plus, and an alcohol awareness or food handler certification may be

Qualifications

• Ability to work in a fast-paced environment
• Strong attention to detail and ability to follow instructions
• Communicate effectively with guests and team members
• Read and interpret policy/procedure manuals

Responsibilities

• Prepare all cold appetizers, sauces, salads, dressings, and desserts for service orders, salad bars, buffets, and banquets.
• Make sandwiches, garnish, heat soups/desserts, bake bread, or brew coffee/tea.
• Cook made-to-order items for breakfast and bar service (eggs, pancakes, fries, wings, burgers).
• Ensure food is stored and cooked at correct temperatures by regulating equipment.
• Place food trays over warmers for service or store portions to prevent spoilage.
• Inspect preparation areas for sanitary handling practices.
• Clean and sanitize work areas, utensils, and storage areas.
• Rotate food to preserve quality and control waste.
• Work in a team to deliver superior guest service and satisfaction.
• Maintain a positive, professional attitude toward guests and colleagues.

Education

6 months minimum hotel/resort/restaurant kitchen experience

Culinary education/apprenticeship preferred

Job description

SUMMARY

The Breakfast Cook is responsible for preparing cold/hot food products in accordance with resort specifications and exceeding guest expectations by maintaining consistent quality standards and working in a team environment to ensure a successful food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following:

• Prepare all cold appetizers, sauces, salads, dressings, and desserts for service orders, salad bars, buffets, and banquets.
• Perform food preparation tasks, such as making sandwiches, garnishing, heating soups/desserts, baking bread, or brewing coffee/tea.
• Cook “made to order” food items for breakfast and bar service, including but not limited to: eggs, pancakes, fries, wings, or burgers.
• Ensure food is stored and cooked at the correct temperature by regulating equipment.
• Place food trays over warmers for immediate service or portion/store food in designated containers to prevent spoilage.
• Inspect food preparation areas to ensure safe/sanitary food‑handling practices.
• Clean and sanitize work areas, equipment, utensils, dishes, or silverware, and place them in designated storage areas.
• Place delivery items in the proper storage areas such as shelves and the walk‑in cooler/freezer.
• Rotate food products to preserve quality and control waste.
• Empty trash and place dirty dishes and pans on racks or counters for cleaning in the dishwasher area.
• Work in a team environment to deliver superior customer service and ensure complete guest satisfaction.
• Maintain a positive, professional, and respectful attitude toward guests, coworkers, and management.
• Abide by department/resort/company policies, procedures, and safety rules at all times.
• Maintain confidentiality of all trade secrets, keeping all recipes, policies, and procedures confidential.
• All other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Ability to work in a fast‑paced environment while handling multiple priorities with a high degree of professionalism.
• Strong attention to detail and ability to read and comprehend oral/written instructions.
• Capable of effective and courteous communication with guests and associates of all levels.
• Ability to read and interpret documents such as policy and procedure manuals.

EDUCATION and/or EXPERIENCE

• Minimum 6 months prior experience working in a hotel, resort, or restaurant kitchen required.
• Enrollment in or successful completion of a technical culinary education or apprenticeship program preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Temperature is generally moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions (100%).
• Frequent handling of objects, reaching, maneuvering, and continually positioning oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Demonstrated competency to safely use kitchen equipment with sharp/moving parts, including but not limited to: knives, forks, and slicers.
• Flexibility to work evenings, weekends, and holidays required, with the willingness to adjust scheduled work hours (based on business needs).