Line Cook

Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef's first seafood restaurant - located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge. ESSENTIAL JOB RESPONSIBILITIES Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes and specifications in an accurate and timely manner Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation Ensure that food quality, quantity, freshness, and presentation meet The Fulton standards Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out) Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards Set up, stock stations, and replenish kitchen inventory and supplies as needed Follow all company policies, procedures, and guidelines Consistently report to scheduled shifts on time and ready to work in proper uniform Operate ethically to protect the assets and image of the company Performs other duties and responsibilities as per business need   KNOWLEDGE, EXPERIENCE AND SKILLS Minimum 1 year of experience in a full service, high-volume, fast paced kitchen Culinary degree and/or certificate highly desirable Must have excellent knife skills with proficiency in all aspects of cooking Demonstrated experience with various cooking methods, ingredients, equipment and procedures Ability to follow and execute recipes to designated specifications Ability to think quickly and multi-task in a fast-paced environment Ability to take direction and execute Effective communication and interpersonal skills conducive to a productive teamwork environment High standards for cleanliness of workspace and service areas Ability to work in an ever-changing environment Ability to work both independently and in a team environment Strong work ethic and customer-focused approach Ability to work a flexible schedule including days, nights, weekends, and holidays Must be passionate, entrepreneurial, and dedicated to success   PHYSICAL REQUIREMENTS Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.  Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.  Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.      BENEFITS and PERKS Comprehensive medical, dental, vision and commuter benefits Employee discounts Professional growth and development opportunities Referral bonus COMPENSATION   The base pay range for this position is $16.00-$20.00  per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.     Creative Culinary Management is an equal opportunity employer.

Created: 2024-10-19