Line Cook I, II, III

Svih Management; New York (NY); On-site; USD 33,062 - 38,572; Full time

Job summary

Svih Management is seeking a Cook for their San Vicente West Village location in New York, NY. In this full-time position, you'll be responsible for food production and maintaining cleanliness in the kitchen.

We're looking for someone with at least 2-5 years of experience in a fine dining environment, a current Serve Safe handler certificate, and the ability to work flexible schedules including evenings and weekends.

Qualifications

• Must be able to work flexible schedules, including evenings and weekends.
• Must be able to multi-task in a fast-paced work environment.
• Experience: Minimum of 2-5 years as a cook in a fine dining environment.

Responsibilities

• Plan, prep, set up and provide quality service in food production.
• Monitor cleanliness and sanitation of assigned work areas.
• Prepare all menu items following recipes and yield guide.

Skills

Professional presence

Effective delegation

Attention to detail

Self-motivated

Team player

Interpersonal skills

Education

Serve Safe handler certificate

Job description

Job Details

Job Location: San Vicente West Village - New York, NY 10014

Position Type: Full Time

Salary Range: $24.00 - $28.00 Hourly

Position Purpose

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Club services/features to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by State sanitation/Health regulations and Club requirements. Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Set up work station with required mis en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef / Executive Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the prep kitchen and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Club requirements.
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Sous Chef before leaving.

Qualifications

• Must consistently display a professional presence and communication at all times
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Must be highly organized with attention to detail, speed and accuracy
• Must be self‑motivated with high energy level
• Must be a team player working with all levels of management and staff
• Must be able and willing to work 8‑10 and flexible schedules, including evenings, weekends and holidays
• Must be able to multi‑task in a fast‑paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion
• Experience: Minimum of 2‑5 years as a cook in a fine dining environment preferred. Experience in a quality food production, multi‑outlet, high‑volume kitchen.
• Certification: Must possess current Serve Safe handler certificate.