Cook I

Resorts World New York City; Miami (FL); On-site; USD 22,000 - 33,000; Full time

Job summary

Resorts World New York City is seeking a Cook to maintain and set up food production and quality control of all meat, fish, fowl, sauces, stocks, and seasonings across kitchen stations.

You will prepare items per recipes, inspect quality, manage storage, and assist senior chefs with planning and daily operations while maintaining sanitation and safety standards.

Qualifications

• High school diploma or equivalent; culinary training preferred.
• 1–3 years cooking experience; hotel/restaurant experience preferred.
• Food Service Sanitation certification preferred.
• Flexible availability to work weekends and rotating shifts (AM/PM).

Responsibilities

• Prepares all food items according to standard recipes to ensure consistency.
• Checks storage and rotates inventory to maintain highest quality; keeps areas clean.
• Prepares daily requisitions for supplies and food items.
• Assists Junior Sous Chef/Sous Chef/Executive Chef with planning and coordination.
• Reads and employs math skills to follow recipes.
• Performs general cleaning tasks using standard hotel cleaning products.
• Keeps floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment.

Skills

Cooking methods

Sanitation standards

Kitchen equipment operation

Math skills

English language

Lifting 50 lbs

Stamina in heat

Education

High school diploma or equivalent

Culinary or Apprenticeship program preferred

Job description

Job Details

Description

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

Essential Duties & Responsibilities

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for 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.
• Prepares daily requisitions for supplies and food items for production.
• Performs essential functions under minimal supervision.
• Participates in complex preparation and cooking of food
• Assists the Junior Sous Chef/Sous Chef/Executive Chef with planning, coordination and other tasks as required.
• Reads and employs math skills to follow recipes.
• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

Specific Job Knowledge, Skill And Ability

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• 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, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Work Experience & Education Requirements

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.
• High school diploma or equivalent required. Culinary or Apprenticeship program preferred.
• One to three years cooking experience required. Prior hotel and restaurant cooking experience preferred.
• Food Service Sanitation certification preferred

Candidates must have flexible availability to work weekends and rotating shifts, including AM (7:00 AM - 3:00 PM) and PM (3:00 PM - 11:00 PM) schedules.