Cook l 375 Reserve (Wine Bar)

Paradies Lagardère•New York, NY

About The Position

The Cook I prepares high-quality meals to provide guests with an exceptional dining experience. The role supports Paradies Lagardère’s service standards and mission by delivering courteous, friendly, and efficient service to guests and team members, maintaining a professional company image, and fostering a safe, respectful work environment. The Cook I may work in a national restaurant brand or a local concept serving the traveling public. The position prepares, seasons, cooks, tastes, carves, portions, and serves food in accordance with recipes and product directions. It also involves food preparation and storage, maintaining kitchen supplies and equipment, supporting food ordering and planning as directed, and following brand standards for food safety, sanitation, operational excellence, and guest satisfaction. The role requires working effectively in a fast-paced, team-oriented environment and carrying out additional duties as assigned.

Requirements

At least 1 year of closely related cooking experience.
ServeSafe Certification or an equivalent certification required by the state.
High school diploma or GED.
Ability to work unsupervised for extended periods and exercise good judgment when dealing with guests.
Ability to work various shifts in a team-oriented, year-round operation, including nights, weekends, and holidays.
Excellent customer service skills and effective communication in English.
Ability to read, write, and perform mathematics in English.
Ability to prioritize and handle multiple tasks, adapt to changing priorities, and respond to unexpected situations.
Ability to lift at least 50 pounds and perform job functions involving standing, bending, reaching, gripping, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in conditions involving high heat, steam, and varying odors.
Adherence to grooming and uniform guidelines, including wearing slip-resistant shoes.

Nice To Haves

Experience in a high-volume or fast-casual dining restaurant environment is preferred.

Responsibilities

Provide courteous, friendly, and efficient service to customers and team members while meeting first-class service standards.
Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, with full recipe adherence.
Follow production prep lists, maintain accurate records, and requisition supplies and equipment as needed.
Use knives, slicers, and kitchen equipment safely and efficiently.
Wash, slice, and peel items on preparation lists.
Store prepared food safely and ensure items are properly dated and labeled.
Follow brand standards and applicable food safety, sanitation, and operational requirements.
Comply with applicable local, state, and federal food safety laws and regulations.
Restock kitchen supplies and food items needed for service.
Assist with ordering and planning food supplies as directed by a supervisor.
Report equipment repair and maintenance needs to management.
Monitor proper rotation and dating of prepared food and storage areas.
Maintain a clean, organized work environment free of safety hazards.
Work effectively in a fast-paced environment, paying attention to detail and managing multiple tasks.
Perform other duties as assigned.