Turkish Cuisine Cook

DO & CO•New York, NY

5d•$22 - $29

About The Position

DO & CO is hiring an experienced Turkish Cuisine Cook for its New York culinary team. The cook prepares authentic Turkish dishes according to established recipes, menus, airline specifications, and DO & CO quality standards. The role includes preparing traditional hot and cold dishes and ensuring that products meet standards for freshness, taste, consistency, presentation, portioning, and timely production. The cook works with culinary and production teams in a fast-paced environment, maintains clean and sanitary workstations, and follows food-safety and hygiene requirements. Additional skilled responsibilities include preparing complex dishes with minimal supervision, supporting production coordination and recipe standardization, and providing guidance and hands-on training to Level I Cooks. The role requires professional Turkish cuisine experience, the ability to meet production deadlines, and availability that may include days, nights, weekends, and holidays. The position involves standing and working on one’s feet for extended periods.

Requirements

Professional experience preparing Turkish cuisine.
At least one year of professional cooking experience, including experience preparing complex dishes.
Strong knowledge of Turkish ingredients, seasonings, cooking techniques, and traditional dishes.
Comfort working from standardized recipes and production specifications.
Strong knife skills and familiarity with commercial kitchen equipment.
Ability to manage a substantial workload while meeting strict production deadlines.
Ability to work effectively independently and as part of a team.
Proactive, dependable, organized, and committed to quality.
Comfortable standing and working on one’s feet for extended periods.
Flexible availability, including days, nights, weekends, and holidays.

Nice To Haves

Culinary education or formal culinary training.

Responsibilities

Prepare authentic Turkish dishes according to established recipes, menus, airline specifications, and DO & CO quality standards.
Prepare traditional Turkish hot and cold dishes, including appetizers, mezze, soups, rice dishes, vegetables, sauces, marinades, meats, and other menu items.
Use professional cooking techniques, including roasting, broiling, braising, sautéing, grilling, boiling, and frying.
Prepare, portion, season, and marinate proteins, vegetables, and other ingredients.
Ensure products meet standards for freshness, taste, consistency, presentation, and portioning.
Follow standardized recipes and measure ingredients accurately.
Notify the Chef or Sous Chef of product shortages, ingredient discrepancies, or quality concerns.
Maintain appropriate production timing so meals are completed accurately and on schedule.
Monitor food waste and follow portion-control procedures.
Maintain clean, sanitary, organized, and fully stocked cooking stations.
Operate and care for kitchen tools, appliances, and commercial cooking equipment properly.
Follow food-safety and hygiene regulations in the Food Safety Management System handbook.
Report food-safety, product-quality, or operational concerns to management and the Hygiene and Food Safety team.
Work cooperatively with culinary and production teams in a fast-paced environment.
Perform additional duties as assigned by the Chef, Sous Chef, or management.
Prepare sauces, marinades, proteins, and complex dishes with minimal supervision.
Support coordination and timing of food production to prevent delays.
Assist with recipe standardization and production planning.
Provide guidance and hands-on training to Level I Cooks.
Help ensure the culinary team follows airline catering standards, recipes, and operating procedures.