Line Cook

Line Cooks work to prepare food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. This position also arranges, prepares and break downs their station while maintaining the uppermost hygienic standards.     Duties and Responsibilities   Arrive to work every day with a positive attitude, a willingness to learn, and prepared for the shift.   Maintain a strong sense of ownership of entire culinary offerings of Five Acres.   Check production schedule and pars and establishes priority items for the day.    Execute menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items.   Hone existing skills while learning new techniques and building your skill set.   Work collaboratively with BOH staff and FOH staff.   Restock items that were depleted during the shift.   Maintain sanitation standards and procedures that comply with Department of Health standards.   Maintain cleanliness of BOH work areas, including but not limited to refrigeration, cooking equipment, and prep areas.   Inform supervisor or manager on duty immediately of any DOH or OSHA/workplace safety violations.   Participate in deep cleaning of BOH work areas, including but not limited to refrigeration, cooking equipment, and prep areas.   Sense of professionalism and responsibility to the venue, passion for food and cooking, interest in growing your career under the guidance of a Michelin Star Chef team.   Update knowledge and skills by participating in staff training opportunities.   Other duties as assigned by management.     Additional Skills and Responsibilities   Exudes excellence in hospitality for all employees and guests.   Effectively communicates in written and spoken English.   Excellent time management, organizational, and problem-solving skills.   Ability to adapt to changing circumstances.   The ability to define and effectively solve a variety of changing situations under stress.   Self-driven, results-oriented; ability to thrive in a fast-paced environment.   Proactive in their communication to the Head Chef, General Manager and Director of Operations.   Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation.   Passion for exceptional hospitality, food, and beverages.   Flexible work schedules, including nights, weekends, and holidays.       Required Experience and Education   1 + years of experience as a prep cook or line cook    NYC Food Protection Certificate required     Physical Demands   The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.  

Created: 2024-10-19