BOH - Line Cook (PM/Evening)

Saho Hospitality Group•New York, NY

About The Position

Position Purpose: this person is responsible for prepping food and plating dishes following menu specification and chef’s direction. Key Responsibilities/Accountabilities: 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.

Requirements

The ability to work as part of a team
Personal cleanliness, including uniform maintenance
Very basic food handling, preparation, and cleaning skills
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
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
Observe and test foods to determine if they have been cooked sufficiently
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
Maintain professional demeanor with all staff
Follow opening and closing procedures