Line Cook

OTG•Flushing, NY

13d•Onsite

About The Position

On the Go (OTG) is seeking a Line Cook at LGA Airport. The role is responsible for delivering an exceptional guest experience by preparing food to precise temperature, portion, and plating standards while working with urgency and maintaining strict cleanliness and sanitation protocols. OTG leaders work with cooks to clarify expectations and goals and support skill development and career progression. The Line Cook prepares menu items at assigned stations, keeps ingredients prepped and accessible, follows OTG specifications, and ensures food quality. The role also includes safely operating kitchen equipment, maintaining clean and organized work areas, supporting team members and guest satisfaction, assisting with training, monitoring inventory, responding to guest feedback, and continuing to develop culinary skills. Compensation is $22.29 per hour. Compensation may differ based on candidate-specific job-related factors, including skills, experience, education or training, organizational needs, and market dynamics.

Requirements

Must be at least 18 years of age.
Must have exceptional written and verbal communication skills in English.
Must successfully obtain ServSafe certification or equivalent within 30 days of being hired; certification is offered by OTG.
Knowledge of cooking techniques, safety, and sanitation.
Able to lift 35 lbs. or more.

Nice To Haves

2+ years of culinary experience in a high-volume, full-service, or multi-unit environment.
Experience working at a variety of stations, such as meat, fish, pizza, pasta, and garde manger.

Responsibilities

Prepare menu items for assigned stations, ensuring ingredients are prepped, portioned, and accessible for service.
Follow OTG specifications and restaurant directions, controlling the quality of food prepared and served.
Maintain organization, cleanliness, and sanitation of work areas and equipment in compliance with health and safety regulations.
Operate kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles.
Maintain a clean and professional uniform and personal appearance.
Develop positive working relationships with team members and foster collaboration focused on guest satisfaction.
Assist in training new kitchen staff in procedures, safety protocols, and food preparation techniques.
Monitor ingredient and supply inventory and notify management of shortages.
Respond promptly to guest inquiries and feedback during service.
Continue learning and developing culinary skills to improve personal and team performance.
Perform other duties as assigned by the leadership team.