High-Volume Line Cook & Prep Specialist

The TemPositions Group; Town of Mount Pleasant (NY); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical insurance

Dental

Vision

Prescription coverage

Short-term disability

401(k)

Employee assistance

Childcare assistance

Discounts

Paid holidays

Longevity bonuses

Job summary

The TemPositions Group is seeking versatile Culinary Professionals for Line Cooks, Food Prep Assistants, and Deli Specialists to support high-volume corporate and school dining accounts in New York.

In this fast-paced kitchen, you will manage stations, perform precise mise en place, and prepare items to match recipe standards while adhering to sanitation and safety guidelines. Training and growth opportunities are available across multiple culinary stations.

Qualifications

• 2+ years of professional culinary experience required.
• Solid knife skills and familiarity with standard kitchen equipment.
• Ability to thrive in fast-paced, high-pressure environments.
• Strong communication and teamwork.
• Must wear non-slip kitchen shoes and maintain a professional uniform.
• Food Handlers or ServSafe certification is a plus (not required).

Responsibilities

• Station Management: set up, stock, and maintain workstations with all necessary ingredients and equipment.
• Mise en Place: high-volume prep including cutting, chopping, mixing, sauces.
• Culinary Execution: cook menu items to exact recipes and standards using various methods.
• Sanitation & Safety: maintain a clean-as-you-go workflow; ensure health guidelines are followed.
• Safety Compliance: follow gloves and non-slip footwear safety protocols.

Skills

Culinary experience

Knife skills

Adaptability

Team communication

Uniform standards

Food safety cert.

Job description

The TemPositions Group is seeking versatile Culinary Professionals for Line Cooks, Food Prep Assistants, and Deli Specialists to support high-volume corporate and school dining accounts in New York.

In this fast-paced kitchen, you will manage stations, perform precise mise en place, and prepare items to match recipe standards while adhering to sanitation and safety guidelines. Training and growth opportunities are available across multiple culinary stations.