Seasonal Rooftop Cook

Arlo Williamsburg•Brooklyn, NY

6d•Onsite

About The Position

Arlo Hotels, an independent lifestyle hotel, is actively seeking a dynamic Rooftop Line Cook. This role is for someone passionate about people, driven by purpose, and clever in their approach. At Arlo, we strive to create a sense of awe that leaves those we touch wanting more. Rooftop Line Cooks are responsible for preparing and executing all food menu items for the rooftop, including for private events. Their daily focus is learning and perfecting techniques, speed, and consistency.

Requirements

1 year of line cook experience.
Ability to lift 50 lbs.
Ability to stay on feet for 8 hours plus.
Good knife skills.
Basic knowledge of kitchen equipment such as Robot Coupe, ovens, and grills.

Responsibilities

Preparing and executing all food menu items for the rooftop, including for private events.
Learning and perfecting techniques, speed, and consistency.
Treating guests with courtesy and respect in a variety of situations.
Delivering outstanding service and creating memorable experiences.
Coordinating and multi-tasking job duties in an active environment.
Preparing assigned food items for the Rooftop.
Working independently at various times during the shift.
Transporting necessary items to and from the cellar and first floor kitchens to the 9th floor via the service elevator multiple times a day.
Following recipes and portion control guidelines set by the chef team.
Setting up stations with appropriate par levels for the shift and restocking items.
Ensuring the freshness and correctness of the mise en place on their station.
Preparing any ingredient or specific recipe as directed by the chef team.
Keeping work area clean, sanitized, and organized (prep table, sinks, walk-ins, lowboys, floor, oven).
Using a variety of food service equipment, including knives, ovens, panini press, and slicers in a safe environment.
Following sanitary food handling procedures.
Remaining calm and working well under pressure.
Understanding and practicing proper food cooling and storing procedures.
Having the tools needed for the station worked and proper storage of tools when not used.
Using sharp cutlery.
Preparing daily prep lists and assisting the Chef with preparing food items for parties.