Culinary Tournant

lottenypalacejobs; New York (NY); On-site; USD 44,000 - 61,000; Full time

Job summary

lottenypalacejobs in New York City seeks an experienced line cook for fine dining operations across hotel outlets, including restaurant(s), room service, and banquet events.

You will work in a fast-paced, high-volume kitchen, mastering grill, sauté, garde manger, prep, and soup stations while maintaining the hotel’s exacting standards and safety requirements.

This role rewards teamwork, reliability, and flexibility in a busy hospitality environment.

Qualifications

• Minimum 5 years cooking experience in a reputable fine dining restaurant or hotel.
• Knowledge of basic kitchen skills including knife skills, cooking methods, and food safety.
• Experience with high-volume, fast-paced line work and mass production.
• Ability to work across grill, sauté, garde manger, prep, soup stations.
• Must follow hotel standards of excellence at all times.
• Dependable, flexible team player who takes pride in their work.
• Knowledge of NYC Health Department safety and sanitation rules.

Responsibilities

• Prepare and serve food in hotel outlets including restaurant(s), room service, banquets and cafeteria.
• Ensure quality, portion control, and timely plating across all kitchen stations.
• Coordinate with chefs and staff to maintain smooth operations.
• Maintain organization and prep lists for daily service.

Skills

High-volume line work

Team player

Adaptability

Tools

Grill

Sauté

Garde manger

Prep

Soup

Job description

• Minimum 5 years cooking experience in a reputable fine dining restaurant or hotel
• Prepare and serve food in various outlets of the hotel, including restaurant(s), room service, cold and hot banquet, cafeteria.
• Overall, the culinary tournant is expected to be adaptable, highly skilled in different cooking technique, and capable of working seamlessly across all areas of the kitchen.

Pay range:$32.4207- $44.23 per hour

• Must follow the hotels high standards of excellence at all times.
• Must possess proper knowledge in all basic kitchen skills including knife skills, cooking methods, high volume, fast-paced line work, mass production food preparation as well safety and sanitation.
• Knowledge of various cooking technique, and ability to work with different kitchen stations, Grill, sauté, garde manger, prep, soup etc.

• Must be a dependable and flexible individual who takes pride in their work.
• Highly motivated, team player who can work with others.

• Must possess proper food handling and storage knowledge and abide by the hotel safety and sanitation standards according to the New York City Health Department regulations.
• Strong organizational skills will be required for, daily prep lists for multiple food outlets throughout the hotel. With a sense of urgency and to be prepared in a timely manor.

• Ability to prioritize tasks efficiently to meet service demands.
• Ability to communicate clearly with kitchen staff, including chefs, sous-chefs, and other team members to ensure smooth operations.