Event Cook - Peak Events New York

Tao Group Hospitality•New York, NY

1d•$35 - $38

About The Position

The Event Cook is responsible for the station’s workflow and ensuring meals are served on time by overseeing the cooking process from start to finish and determining how much time each step requires. The role ensures the quality and consistency of food menu items and requires knowledge of all areas of the kitchen. The cook prepares hot and cold foods, accommodates guest needs and dietary restrictions, follows orders from the POS system or expeditor, and maintains a clean, sanitary station. The role includes setting up and closing the station, stocking supplies, preparing mise en place according to FIFO and company standards, communicating product needs, checking event documents and counts, and supporting fellow team members. The position also involves attending applicable meetings and training and completing additional tasks as assigned. Training includes Tao Group Hospitality in-venue line cook training. The work may take place in an office, casino, nightclub, bar, lounge, and/or restaurant environment. Team members may encounter varying noise levels, crowds, smoke, hot kitchen elements, and cleaning materials. Extended hours, irregular shifts, evening or weekend shifts, and holiday work may be required.

Requirements

Two years of culinary line cook experience.
Ability to write and communicate verbally.
Ability to move quickly.
Ability to push and lift up to 50 pounds.
Ability to stand for extended periods.
Ability to work effectively as part of a team and interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.
Maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Experience as a line cook in a high-volume culinary operation.

Responsibilities

Oversee station workflow and the cooking process to ensure meals are served on time.
Ensure the quality and consistency of food menu items.
Anticipate and accommodate guest needs.
Handle allergies, dietary restrictions, and modifications.
Prepare hot and cold foods and work across all aspects of food preparation.
Follow orders received from the POS system and/or directions from the expeditor.
Maintain cleanliness and sanitation of the assigned station in accordance with Department of Health and company standards.
Follow supervisors’ instructions and communicate with and support coworkers as a team player.
Execute assigned recipes to company standards and maintain general knowledge of the venue.
Communicate product needs to chefs and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Set up the station and perform opening and closing procedures as directed, including stocking supplies, setting mise en place according to FIFO and company standards, sanitizing the station, and completing side work.
Report breakage and damage to equipment or furniture to management immediately.
Attend and participate in applicable daily pre-service meetings, training sessions, and departmental meetings.
Learn by listening to and observing team members, share knowledge, and lead by example.
Maintain a positive and professional attitude and appearance.
Demonstrate knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Assist or complete additional tasks as assigned.