Cook l 375 Reserve (Wine Bar)

Retail and Dining Positions•Jamaica, 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 core values, maintains a professional and welcoming company image, and helps provide a safe, respectful work environment. Cooks are expected to deliver first-class service to guests, business partners, and coworkers while adhering to brand standards, recipes, food-safety requirements, and sanitation practices. The position requires at least one year of closely related cooking experience. Experience in a high-volume or fast-casual dining restaurant is preferred. A high school diploma or GED and a ServeSafe certification or state-equivalent certification are required. The role involves working various shifts, including nights, weekends, and holidays, in a fast-paced, team-oriented environment. Physical duties include lifting at least 50 pounds, standing for extended periods, bending, reaching, gripping, climbing ladders, and walking long distances. The work environment may involve high heat, steam, and varying odors.

Requirements

At least 1 year of closely related cooking experience.
ServeSafe certification or state-equivalent certification required.
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, 7/365 operation, including nights, weekends, and holidays.
Excellent customer service skills and ability to communicate effectively in English.
Ability to read, write, and perform mathematics in English.
Self-starter able to prioritize and handle multiple tasks simultaneously.
Ability to lift at least 50 pounds and perform duties 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.

Nice To Haves

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

Responsibilities

Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, maintaining full recipe adherence.
Follow production prep lists and maintain accurate records.
Wash, slice, and peel ingredients on prep lists.
Use knives, slicers, and kitchen equipment efficiently and safely.
Store prepared food safely and label it with dates; monitor rotation, dating, and storage areas.
Follow brand standards and food-safety, sanitation, operational-excellence, and guest-satisfaction requirements.
Comply with applicable local, state, and federal laws and regulations, including food-safety requirements.
Restock kitchen supplies and food items needed for service.
Assist with ordering and planning food supplies as directed by a supervisor.
Report equipment repairs and maintenance needs to management.
Maintain a clean, organized work environment free of safety hazards.
Provide courteous, friendly, efficient service to customers and team members, and meet first-class service standards.
Follow grooming and uniform guidelines, including wearing slip-resistant shoes.
Work effectively in a fast-paced environment, prioritize tasks, and adapt to changing priorities and unexpected situations.
Perform other duties as assigned.