Catering Cook

DO•Jamaica, NY

1d•Onsite

About The Position

DO & CO is seeking a dedicated, experienced cook to join its culinary team in New York (JFK). The role prepares hot and cold dishes to established recipes, menus, production specifications, and company quality standards, supporting high-volume catering operations and timely meal production. The cook uses a range of professional cooking techniques and prepares and portions ingredients while maintaining freshness, taste, consistency, presentation, and portion control. The position also includes keeping cooking stations clean, sanitary, organized, and stocked; safely operating and maintaining commercial kitchen equipment; following the company’s food safety and sanitation requirements; managing ingredients and food waste; and reporting shortages, equipment concerns, safety issues, or quality discrepancies to culinary leadership. The role works closely with culinary and production teams and may assist with recipe and preparation improvements. The posted pay rate is $22.29–$28.50 per hour. Complimentary daily meals are offered, and medical, dental, vision, and 401(k) benefits are available to eligible full-time employees.

Requirements

At least 1 year of professional cooking experience.
Strong knowledge of food preparation methods, cooking techniques, ingredients, and kitchen operations.
Experience preparing a variety of hot and cold dishes using standardized recipes.
Strong knife skills and familiarity with commercial kitchen equipment.
Understanding of food safety, sanitation, and proper food-handling procedures.
Ability to manage multiple tasks while meeting strict production deadlines.
Strong attention to detail and commitment to food quality, consistency, and presentation.
Excellent teamwork, communication, and organizational skills.
Ability to work independently and follow instructions from culinary leadership.
Ability to stand for extended periods and work in environments with varying temperatures.
Flexibility to work different shifts, including days, nights, weekends, and holidays, based on business needs.

Nice To Haves

Experience in a high-volume kitchen, airline catering, hospitality, or restaurant environment.
Culinary Arts degree or formal culinary training.

Responsibilities

Prepare and cook high-quality hot and cold dishes according to established recipes, menus, production specifications, and DO & CO quality standards.
Use professional cooking techniques such as roasting, broiling, braising, sautéing, grilling, boiling, and frying.
Prepare, portion, season, and marinate meats, poultry, seafood, vegetables, sauces, and other ingredients.
Ensure dishes meet standards for freshness, taste, consistency, presentation, and portion control.
Follow standardized recipes and measure ingredients accurately.
Coordinate food preparation to meet production schedules and operational deadlines.
Monitor food waste, manage ingredients, and follow portion-control procedures to minimize unnecessary costs.
Maintain clean, sanitary, organized, and properly stocked cooking stations.
Safely operate, clean, and maintain commercial kitchen equipment, tools, and appliances.
Follow food safety, sanitation, and hygiene regulations outlined in the company’s Food Safety Management System.
Promptly report ingredient shortages, equipment concerns, food safety issues, and product quality discrepancies to the Chef, Sous Chef, or appropriate management team.
Collaborate with culinary and production teams to support efficient kitchen operations and timely meal preparation.
Assist with recipe improvements, preparation techniques, and maintaining culinary standards.
Perform additional duties as assigned by the Chef, Sous Chef, or management.