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 exceptional dining experiences. The role supports Paradies Lagardère’s Dining Division in delivering first-class culinary offerings, hospitality, and service to the traveling public. The Cook I is expected to uphold the company’s TRIFIC values—Trust, Respect, Integrity, First-Class, Innovation, and Commitment—and help maintain a safe, respectful workplace.

Requirements

At least 1 year of closely related cooking experience.
ServeSafe certification or an equivalent required by the state.
High school diploma or GED.
Able to work unsupervised for extensive periods and demonstrate good judgment when dealing with guests.
Ability to work various shifts in a 7/365 team-oriented environment, including nights, weekends, and holidays.
Excellent customer-service skills and ability to communicate effectively in English.
Self-starter able to prioritize and handle multiple tasks simultaneously.
Ability to adapt to changing priorities and unexpected situations.
Proficiency in reading, writing, and mathematics in English.
Ability to lift at least 50 pounds and perform essential tasks 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.
Ability to use knives, slicers, and kitchen equipment safely and efficiently.
Ability to adhere to grooming and uniform guidelines, including wearing slip-resistant shoes.

Nice To Haves

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

Responsibilities

Provide courteous, friendly, efficient, and first-class service to guests, business partners, and team members.
Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, with full recipe adherence.
Follow production prep lists and maintain accurate records; requisition supplies and equipment as needed.
Use knives, slicers, and kitchen equipment efficiently and safely.
Wash, slice, and peel ingredients on the preparation list.
Store prepared foods safely and ensure items are properly dated and labeled.
Follow brand standards for food safety, sanitation, operational excellence, and guest satisfaction.
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 food-supply ordering and planning as directed by the supervisor.
Report equipment repairs and maintenance needs to management.
Monitor proper rotation and dating of prepared foods 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 multitasking.
Perform other duties as assigned.