Lead Line Cook

Overview Beloved Long Island restaurant Marathon Cafe is opening its first NYC outpost in booming Long Island City. Looking for Lead Line Cooks to build and grow with us. The newly minted Marathon Hong Kong Diner serves a Hong Kong take on western food. The restaurant serves generous homestyle platters including deep fried pork chop rice, poached scallion chicken, and pineapple bun burgers, along with house-made Hong Kong style drinks like milk tea and red bean ice.  We are conveniently located steps away from Queensboro Plaza 7, N, W trains and Queens Plaza E, M, R trains. The G train is a few minutes walk at Court Sq.  Position:  Lead Line Cook As a Lead Line Cook, you will play a vital role in our restaurant's culinary team. Your role will be to supervise and coordinate the activities of line cooks and kitchen staff. This includes providing guidance, training, and support to kitchen staff. You will be responsible for preparing and cooking food items, ensuring that they are prepared according to recipes and quality standards. Your attention to detail, knowledge of food safety regulations, and ability to work in a fast-paced environment will contribute to the success at Marathon. Pay range: $18.00-$24.00 / hour Range will depend on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Benefits: Paid training Flexible schedule Paid sick leave Referral bonus for eligible associates Staff meal included Experience and Qualifications: Our ideal candidate is kind, positive, and works well with others. They also believe in quality, consistency and working in a clean, organized environment. Lead Line Cooks will be knowledgeable and able to work all stations within the kitchen line, including Oven, Sautee, Grill, Dessert and Fry station as needed. Line Cook will prepare necessary ingredients for the station on a daily basis. Must have 3+ years minimum full-service cooking experience in a culinary driven restaurant. Must be authorized to work in the US. Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods. Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality. Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively. Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction. Must have open availability including evenings, weekends and holidays. Must be able to frequently lift and carry up to 50 lbs. Able to be on feet for long periods of time and use the basement stairwell Must be positive, collaborative and committed to healthy communication and quality work Must have knowledge of food safety regulations and best practices Must have or will get NY Food Protection Certificate Essential Duties and Responsibilities: Supervise and coordinate the activities of line cooks and kitchen staff, including providing guidance, training, and support to kitchen staff Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules Maintain an accurate prep list with thorough working knowledge of recipes, ingredients, allergens, and food presentation Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards as required under NY health and safety regulations Set up, stock stations, and replenish kitchen inventory and supplies as needed Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out) Stock inventory appropriately. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) according to recipe index. Cook menu items in cooperation with the rest of the kitchen staff. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in receiving all food and supplies as required. Performs job safely while maintaining a clean, safe work environment that meets food safety standards and regulations.

Created: 2024-11-06