Grill Cook - Bistro 210 Clymer, NY

Kaizen Lab Inc.; New York (NY); On-site; Full time

Job summary

An established industry player is seeking a skilled Grill Cook to join their dynamic team in a fast-paced fine dining kitchen. This role involves preparing high-quality dishes, ensuring food safety, and delivering exceptional service to guests. The ideal candidate will thrive in a busy environment, possess strong multitasking abilities, and demonstrate professionalism in every aspect of their work. With a commitment to excellence, this opportunity offers the chance to be part of a collaborative team dedicated to exceeding guest expectations. If you are passionate about culinary arts and ready to take your skills to the next level, this is the perfect position for you.

Benefits

401(k)

401(k) matching

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid sick time

Paid time off

Referral program

Vision insurance

Qualifications

• 2-4 years experience in high volume, fine dining kitchen.
• Ability to work in extreme temperatures and multitask effectively.

Responsibilities

• Prepare food using complex techniques while maintaining quality standards.
• Ensure food safety and cleanliness in the kitchen environment.

Skills

Multitasking

Professional Communication

Leadership Skills

Cooking Techniques

Food Safety Compliance

Education

High School Diploma or Equivalent

Technical Culinary Education

Tools

Kitchen Utensils

Cooking Equipment

Job description

Job description

The Grill Cook reports to the Sous Chef & Executive Chef to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Grill Cook is responsible for 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:

1. Produce a successful service while handling multiple priorities with a high degree of professionalism.
2. Use complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort specifications.
3. Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
4. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
5. Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
6. Plate all food items in accordance with guest orders and company specifications then place on line for pick-up.
7. Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe/sanitary food-handling.
8. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
9. Work in a team environment to deliver superior customer service and ensure complete guest satisfaction.
10. Maintain procedures to ensure the security and proper storage of inventory and equipment.
11. Monitor compliance with health and fire regulations regarding food preparation.
12. 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.

1. Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.
2. Proven ability to calmly multitask in a fast paced, high demand environment is required.
3. Ability to communicate effectively with team members and customers in a courteous, caring, and professional manner.
4. Must possess superior leadership skills and demonstrate professionalism.
5. Ability to follow directions and cook well with resort policies and standards in mind.

EDUCATION and/or EXPERIENCE

1. 2-4 years progressive experience in a high volume hotel or resort kitchen with a focus on fine dining required.
2. 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 cards 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.

1. Temperature generally is 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.
2. Standing and walking are constant conditions.
3. Frequent handling of objects, reaching, maneuvering, and continually positioning of oneself to perform assigned tasks.
4. Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
5. Flexibility to work evenings, weekends, and holidays required and willingness to flex up or down in scheduled work hours (based on business need).

Job Types: Full-time, Part-time

Pay: $15.50 - $16.75 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Education:

1. High school or equivalent (Preferred)

Experience:

1. Restaurant experience: 1 year (Preferred)

Work Location: In person