Seasonal Pastry Cook

MERCADO INVESTOR LLC•New York, NY

43d•$20 - $22

About The Position

José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Mercado Little Spain is looking for a SEASONAL PASTRY COOK to join our team as we continue our quest for NYC's most talented and passionate hospitality professionals to help us bring Spain to America. The ideal candidates must be available to work morning shifts, with flexibility based on business demand. What we would like from you: Leverage knife skills, experience and technique to confidently prep and run a station during busy service. Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items, which will exceed our guest’s expectations. A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage. What you can expect from us: Competitive Pay with industry-leading benefits Access to Medical, Dental, Vision, 401k 50% off food at any of our restaurants Flexible Schedules Fun, Dynamic, Innovative atmosphere Education Assistance/Tuition Reimbursement Career Advancement opportunities

Requirements

Candidates must be available to work morning shifts, with flexibility.
Ability to physically handle knives and other sharp, heavy, or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
Proper usage and handling of various kitchen machinery, including slicers, ovens, stoves, grinders, mixers, and other kitchen-related equipment.
This position will spend 100% of the time standing.
Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) freezers, ovens, and water.
Be aware of exposure to conditions that could lead to minor injuries such as cuts and burns.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.
Must be able to speak and understand basic cooking directions in English.

Responsibilities

Ensures quality by properly rotating perishable and non-perishable products.
Helps maintain food costs by limiting kitchen waste and through the efficient use of all products.
Sets up station according to restaurant guidelines.
Prepares all food items consistently and as directed in a sanitary and timely manner.
Observes and test food to determine if cooked properly.
Regulates the temperature of cooking equipment necessary to perform the job.
Restocks all items as needed throughout shift.
Must maintain a clean, sanitary, and organized work environment.
Has understanding and knowledge of how to properly use and maintain equipment in the station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Substitutes for or assists other cooks during rush periods or as needed.
Communicates any product or other issues to the manager on Duty and the team immediately.
Performs additional responsibilities as requested by the Manager on Duty.