Solarium Cook 1

New York Athletic Club; New York (NY); On-site; USD 25,000 - 39,000; Full time

Job summary

New York Athletic Club seeks a Cook to accurately prepare meats, fish, vegetables, soups and other hot items. The role involves portioning, plating and garnishing, while maintaining high standards of sanitation and safety.

You will follow recipes, work with other kitchen staff, and adapt to a dynamic club environment with a Tuesday-Saturday schedule. Culinary training is a plus, but not required for the right candidate.

Qualifications

• Experience handling and plating hot and cold dishes in a fast-paced setting.
• Knowledge of food safety, sanitation, and kitchen safety protocols.
• Ability to follow recipes and maintain consistent quality.

Responsibilities

• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products.
• Prepare and portion food items prior to cooking and plate dishes with garnishes.
• Adhere to sanitation, safety, and food handling procedures.
• Follow plate presentation and garnish setup for all dishes.
• Handle, store and rotate products properly.
• Lift up to 40 pounds and stand for extended periods.
• Collaborate with kitchen staff to ensure smooth operations.
• Experience in professional kitchen is preferred but not required.

Skills

Food safety

Adaptability

Decision-making

Customer service

Teamwork

Multi-tasking

Oral communication

Self-motivated

High energy Level

Education

Culinary training

Job description

New York Athletic Club

Cook

Reports to: Director of Culinary Operations

About the Club:

The New York Athletic Club, founded in 1868, is a platinum and emerald-rated, private club. The NYAC has over 9,000 active members.The NYAC remains steadfastly committed to its roots, supporting athletes at the highest levels of Olympic competition while providing world class facilities at its two locations – the Manhattan City House and Travers Island in Westchester County for those of its members who wish simply to remain fit and healthy.

Summary:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time
• Work collaboratively with other kitchen staff to ensure smooth operations
• Culinary training or certification is a plus, but not required
• 1–3 years of cooking experience in a professional kitchen
• Knowledge of various cooking methods, ingredients, equipment, and procedures

Cook Qualifications & Skills:

• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Self-motivated
• High energy Level
• Multi-tasking

Schedule: Tuesday-Saturday: 2:30 p.m.-10:00 p.m.