BOH - Line Cook 1

Saho Hospitality Group•Brooklyn, NY

About The Position

The Line Cook 1 prepares food and plates dishes according to menu specifications and the chef’s direction. The role includes preparing ingredients, cooking a range of foods, checking food quality and doneness, portioning and garnishing dishes, and supporting other cooks during emergencies or busy periods. The cook also helps manage food supplies and follows food-safety practices, opening and closing procedures, and professional standards when interacting 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 high-volume production.
Active listening and learning skills.
Ability to communicate and understand direction in English to ensure workplace safety.
Ability to understand, respond to, and engage with coworkers, 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, food-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.