Cook II - Temp Full Time chez The Yale Club of New York City

Description

Position Purpose

The job description for a Cook Level II can vary depending on the establishment and its specific needs.

Essential Duties and Responsibilities:

1. Food Preparation: Assist the lead cook in preparing and cooking a variety of menu items according to established recipes and portion sizes.
2. Station Setup: Assist in setting up and stocking the cooking stations with all necessary supplies and ingredients.
3. Cooking Assistance: Support the lead cook in executing various cooking techniques, such as grilling, frying, sautéing, baking, and broiling.
4. Food Safety and Sanitation: Follow proper food handling and sanitation procedures to ensure food safety and maintain a clean and organized work area.
5. Timing and Execution: Coordinate with the lead cook to ensure timely preparation and cooking of menu items to support efficient service.
6. Ingredient Preparation: Assist in ingredient preparation tasks, such as chopping vegetables, marinating meats, and preparing sauces or dressings.
7. Quality Control: Help ensure that all food items are prepared to the highest quality standards, both in terms of taste and presentation.
8. Kitchen Organization: Maintain a clean and organized work area, including proper storage of food items, utensils, and equipment.
9. Collaboration: Work closely with the lead cook and other kitchen team members to facilitate smooth operations and effective communication.
10. Adherence to Regulations: Follow all health and safety regulations, including proper handling of hazardous materials and compliance with food handling guidelines.

Requirements

Qualifications

• Culinary Training: Completion of a culinary program or equivalent training is desirable.
• Cooking Experience minimum 3 years: Previous experience as a line cook or in a similar role is preferred. Experience in a high-volume restaurant or fast-paced kitchen is a plus.
• Culinary Skills: Proficiency in various cooking techniques and a good understanding of food flavors and combinations.
• Food Safety Knowledge: Familiarity with food safety and sanitation practices. Possession of a valid food safety certification, such as SERV Safe, is often required.
• Teamwork: Ability to work effectively as part of a team and communicate well with colleagues and superiors.
• Organization: Strong organizational skills to manage multiple tasks and prioritize workload in a fast-paced environment.
• Attention to Detail: Meticulous attention to detail to ensure accurate preparation and plating of dishes.
• Physical Stamina: Good physical stamina and ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.
• Adaptability: Ability to work well under pressure and adapt to changing circumstances or demands.
• Passion for Food: Genuine passion for cooking and a desire to continuously learn and improve culinary skills.