Standard Cook

MSG Entertainment Holdings•New York City, NY

9d•Onsite

About The Position

To be successful Standard Cook in the Arena, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional Cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills. Cooks are responsible for the preparation of food to be served in a timely manner while following precise recipes and directions from Executive / Sous Chefs Keep work areas clean and organized before, during, and at the conclusion of an event. Assist executive chef and sous chef with menu creation Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats. Ensure that required MSG standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation and safety To constantly check quality and quantity of food going out of the kitchen. Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature Keep work areas clean and organized before, during, and at the conclusion of an event. Ensure Department of Health guidelines are being met consistently. Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste. Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment. Assessing the quality of delivered food supplies to ensure that it meet pre- determined standards. Carry out other duties as specified by the Executive or Sous Chef Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.

Requirements

Ensure Department of Health guidelines are being met consistently.
Must have exceptional proven cooking experience.
A food handler's license required
Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
Must have problem solving skills and the ability to make quick decisions
Must have excellent guest service skills.
Strong verbal communication skills and demonstrated ability to work well under pressure.
Able to walk and stand during the entire shift.
Lifting, pushing, pulling up to 25 lbs.
Ability to work a flexible schedule including nights, have split days off, work weekends and holidays in a 24 X 7 environment.

Nice To Haves

Bachelor's or associate degree in Culinary Arts is advantageous.

Responsibilities

Cooks are responsible for the preparation of food to be served in a timely manner while following precise recipes and directions from Executive / Sous Chefs
Keep work areas clean and organized before, during, and at the conclusion of an event.
Assist executive chef and sous chef with menu creation
Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
Ensure that required MSG standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation and safety
To constantly check quality and quantity of food going out of the kitchen.
Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature
Keep work areas clean and organized before, during, and at the conclusion of an event.
Ensure Department of Health guidelines are being met consistently.
Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
Assessing the quality of delivered food supplies to ensure that it meet pre- determined standards.
Carry out other duties as specified by the Executive or Sous Chef
Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.