Cook

OTG•Flushing, NY

12d•$21 - $22

About The Position

A Cook at OTG is responsible for delivering exceptional guest experience. This role requires the ability to consistently prepare food to precise temperature, portion, and plating standards, while working with urgency and upholding strict cleanliness and sanitation protocols. OTG leaders work closely with cooks to ensure clarity around expectations and goals, while actively supporting skill development and career progression. Pay rate $21.25-$22.29

Requirements

Must be at least 18 years of age.
Must possess exceptional written and verbal communication skills in English.
2+ years of culinary experience in a high-volume, full service or multi-unit environment preferred.
Experience working in a variety of stations; meat, fish, pizza, pasta, garde manger etc.
Must successfully obtain ServSafe certification or equivalent within 30 days of being hired, offered by OTG.
Knowledge of cooking techniques, safety, and sanitation.
Able to lift 35 lbs. or more.

Responsibilities

Prepare menu items for respective stations, ensuring all ingredients are prepped, portioned, and accessible for smooth service.
Follow and adhere to OTG specifications and restaurant directions, controlling the quality of all food items prepared and served.
Maintain organization, cleanliness, and sanitation of work areas and equipment, ensuring compliance with health and safety regulations.
Operate all kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles.
Ensure uniform and personal appearance are clean and professional, reflecting the standards of OTG.
Develop and maintain positive working relationships with team members, fostering a collaborative environment focused on guest satisfaction.
Assist in training new kitchen staff in procedures, safety protocols, and food preparation techniques.
Monitor inventory levels of ingredients and supplies, notifying management of any shortages to ensure uninterrupted service.
Respond promptly to guest inquiries and feedback during service, ensuring a high level of guest satisfaction.
Engage in continuous learning and development of culinary skills to enhance personal and team performance.
Perform other duties as assigned by the leadership team.