Line Cook - MC Restaurant New York

Tao Group Hospitality•New York, NY

3d•$20 - $23•Onsite

About The Position

Line cooks are responsible for ensuring the quality, consistency, and production of all food items. This includes preparing food and efficiently setting up all stations with necessary supplies. Cooks are expected to prepare each dish in a consistent manner, adhering to portion size, taste, and plating standards. All recipes must be followed and executed to TAO Standards, along with strict adherence to guidelines of sanitation, food handling, and hygiene.

Requirements

Minimum 1 year line cook experience, relevant education equivalent or equivalent related Tao Group Hospitality experience required
Ability to write, read, and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Must be able to stand for extended periods of time
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Nice To Haves

Previous experience in a high-volume restaurant/nightclub/lounge preferred

Responsibilities

Anticipate and accommodate the needs of the guests
Handles all allergy and/or dietary restrictions and modifications
Prepare all restaurants foods, hot and cold. Responsible for working in all aspects of food preparation
Accurately follows all orders received from the POS system and/or directions from the expeditor
Maintains cleanliness and sanitation of assigned station
Follow supervisor’s instructions, and communicate with and support co-workers, while being a team player
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards
Possesses general knowledge of the venue
Complies with Department of Health and company sanitation standards
Communicates product needs to the chefs and the support staff
Required to check cover counts, BEOs, and/or Fire Sheets
Properly sets-up station and performs opening/closing procedures as directed by management, including: Stocks station with prescribed supplies, Sets “mise en place” following FIFO and company standards, Wipes down and sanitizes station, Completes opening duties as assigned or directed, Completes closing duties as assigned or directed
Reports all breakage, and damage of equipment or furniture immediately to management
Attends and participates in daily pre-service meetings (where applicable)
Attends and participates in any training sessions or departmental meetings
Learn by listening, observing other team members, and sharing knowledge while leading by example
Portrays a positive and professional attitude
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments
Works as part of a team and provides help and support to all fellow team members
Assist and/ or complete additional tasks as assigned