Event Production Cook - Peak New York

Tao Group Hospitality•New York, NY

11d•$18 - $26•Onsite

About The Position

The Event Production Cook is a vital member of the culinary team, responsible for preparing ingredients and performing foundational tasks essential to smooth kitchen operations. Ensure quality, consistency, and efficient production of all mise en place, food items, and base recipes in accordance with company standards. Prep Cooks are expected to maintain strict adherence to guidelines for sanitation, food handling, hygiene, and kitchen safety while supporting daily service and special events.

Requirements

Tao Group Hospitality in-venue Event Production Cook training
Prior experience in a high-volume kitchen or food service environment required.
Basic knife skills and foundational knowledge of food preparation techniques.
Strong knowledge of food safety and sanitation regulations.
Ability to write, read, and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Must be able to stand for extended periods of time
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Wash, peel, chop, slice, and dice fruits, vegetables, and other ingredients according to established recipes and standards.
Measure and portion ingredients accurately; prepare basic sauces, dressings, marinades, and base components.
Properly set up prep station and perform opening/closing procedures following FIFO (First In, First Out) and proper product rotation standards.
Possess in-depth knowledge of assigned recipes with the ability to execute them to company standards.
Accurately follow prep lists, orders received from BEOs (Banquet Event Orders), and directions from Chefs and Kitchen Supervisors.
Maintain cleanliness and sanitation of assigned station; clean, sanitize, and organize work areas in compliance with Department of Health standards.
Communicate product needs, shortages, and inventory levels to Chefs, Kitchen Supervisors, and support staff.
Assist on-site at events with food preparation, station setup, breakdown, and cleanup as directed.
Report all breakage, equipment malfunctions, or maintenance needs immediately to management.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portray a positive, humble, and professional attitude while fostering an inclusive and collaborative team environment.
Assist and/or complete additional tasks as assigned