BOH - Line Cook Tournant

SA Hospitality Group•New York, NY

15h•$25 - $27•Onsite

About The Position

This person is responsible for prepping food and plating dishes following menu specification and chef’s direction. This role will support all Sant Ambroeus locations with Sant Ambroeus Brookfield as the home location.

Requirements

The ability to work as part of a team, and personal cleanliness, including uniform maintenance.
Very basic food handling, preparation, and cleaning skills are welcomed.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Ability to communicate and understand direction in English to ensure safety in the workplace.
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 30lbs.

Responsibilities

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Inspect food preparation and serving areas to ensure observance of 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 foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food 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 to prepare them for consumption.
Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Bake breads, rolls, cakes, and pastries when asked.
Always maintain professional demeanor with all staff.
Follow opening and closing procedures.