BOH - Line Cook (Felice DeKalb New Opening)

Saho Hospitality Group•Brooklyn, NY

About The Position

The Line Cook prepares food and plates dishes according to menu specifications and the chef’s direction. This position is for the new Felice Pasta Bar opening in DeKalb Market. The role includes food preparation and cooking, maintaining safe and sanitary food-handling practices, supporting other cooks during busy periods, and following opening and closing procedures. The employee is expected to maintain a professional demeanor with all staff and meet the role’s physical and communication requirements.

Requirements

Ability to work as part of a team.
Personal cleanliness, including maintaining a uniform.
Time management skills and ability to work under pressure in high-volume production.
Active listening and learning skills.
Ability to communicate and understand directions in English to ensure workplace safety.
Ability 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, sanitary food-handling practices are observed.
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 whether they are sufficiently cooked, using methods such as tasting, smelling, or piercing with utensils.
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.