BOH - Line Cook 1

SA Hospitality Group•New York, NY

111d•$18 - $27

About The Position

SA Hospitality Group is an Italian-inspired hospitality company founded by Gherardo Guarducci and Dimitri Pauli. Since 2003, it has expanded across New York City and other locations with its Sant Ambroeus, Casa Lever, and Felice brands. The Line Cook 1 is responsible for preparing food and plating dishes according to menu specifications and the chef’s direction. The role requires teamwork, maintaining cleanliness and professional conduct, following opening and closing procedures, and working effectively in a high-volume kitchen.

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 directions in English to ensure workplace safety, and to understand, respond to, and engage with coworkers, managers, and guests in English.
Reading and speaking comprehension skills.
Discipline to follow established 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 and 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 has been cooked sufficiently.
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.