BOH - Line Cook 1

Saho Hospitality Group•New York, NY

About The Position

The Line Cook 1 is responsible for preparing food and plating dishes according to menu specifications and the chef’s direction. The role includes cooking and preparing a variety of foods, maintaining safe and sanitary food-handling practices, and supporting other cooks during emergencies or busy periods. The cook is expected to maintain a professional demeanor, follow opening and closing procedures, and work effectively with staff.

Requirements

Ability to work as part of a team.
Personal cleanliness, including uniform maintenance.
Time management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Ability to communicate and understand direction in English to ensure workplace safety.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 30 pounds.

Nice To Haves

Very basic food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Weigh, measure, and mix ingredients according to recipes or personal judgment using kitchen utensils and equipment.
Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Observe and test food to determine whether it is sufficiently cooked, including by tasting, smelling, or piercing it with utensils.
Portion, arrange, and garnish food, and serve it to waiters or patrons.
Substitute for or assist other cooks during emergencies or rush periods.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables for consumption.
Estimate expected food consumption and requisition or purchase supplies, or procure food from storage.
Carve and trim meats for hot or cold service or sandwiches.
Bake breads, rolls, cakes, and pastries when asked.
Maintain a professional demeanor with all staff.
Follow opening and closing procedures.