Line Cook - High-Volume Kitchen with Premium Benefits

Tao Group Hospitality; New York (NY); On-site; USD 37,000 - 52,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) with match

Life and disability insurance

Ancillary insurance

Employee assistance program

Family planning support

Pet insurance

TAO Marketplace

Employee discounts

Paid time off

Job summary

Tao Group Hospitality is seeking a line cook to contribute to high-volume food production across multiple venues in New York. You will prepare hot and cold dishes, follow TAO standards, and maintain station cleanliness and sanitation.

Responsibilities include following orders from the POS/expeditor, prepping mise en place, and working as part of a team to deliver consistent plates while upholding safety and quality guidelines.

Qualifications

• Minimum 1 year line cook experience, relevant education equivalent or Tao Group Hospitality experience.
• Previous experience in a high-volume restaurant/nightclub/lounge preferred.
• Ability to write, read, and verbally communicate.
• Must be able to move quickly.
• Must be able to push and lift up to 75 lbs.
• Must be able to stand for extended periods.

Responsibilities

• Anticipate and accommodate the needs of the guests.
• Prepare all restaurant foods, hot and cold. Responsible for working in all aspects of food preparation.
• Follow FIFO and company standards for mise en place.
• Accurately follows all orders received from the POS system and/or expeditor.
• Maintain cleanliness and sanitation of assigned station.
• Work as part of a team and support co-workers.

Skills

Line cook

Food preparation

Sanitation knowledge

Education

High school diploma or equivalent

Job description

Tao Group Hospitality is seeking a line cook to contribute to high-volume food production across multiple venues in New York. You will prepare hot and cold dishes, follow TAO standards, and maintain station cleanliness and sanitation.

Responsibilities include following orders from the POS/expeditor, prepping mise en place, and working as part of a team to deliver consistent plates while upholding safety and quality guidelines.