Turkish Cuisine Cook

DO & CO•New York, NY

6d•$22 - $29

About The Position

DO & CO is seeking an experienced Turkish Cuisine Cook to join its New York culinary team. The role prepares authentic Turkish cuisine for airline catering, following established recipes, menus, airline specifications, and DO & CO quality standards. Duties include producing traditional hot and cold dishes and applying a range of professional cooking techniques while ensuring quality, presentation, portioning, food safety, and on-time production. The cook also prepares complex dishes with minimal supervision, supports production coordination and recipe standardization, and provides hands-on guidance to Level I Cooks. The position requires professional Turkish cuisine experience, the ability to meet strict production deadlines, and availability for days, nights, weekends, and holidays. It involves standing and working on one's feet for extended periods. DO & CO operates in 33 locations across 12 countries and three continents in airline catering, international event catering, restaurants, lounges, and hotels. The company describes its workplace as committed to innovation, creativity, and exceptional hospitality, and offers career-development opportunities nationally and internationally.

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.
Comfortable 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 feet for extended periods.
Flexible availability, including days, nights, weekends, and holidays.

Nice To Haves

Culinary education or formal culinary training preferred.

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 cooking techniques such as 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 accurately measure ingredients.
Notify the Chef or Sous Chef about product shortages, ingredient discrepancies, or quality concerns.
Maintain production timing so meals are completed accurately and on schedule.
Monitor food waste and follow portion-control procedures.
Maintain clean, sanitary, organized, and stocked cooking stations.
Operate and care for kitchen tools, appliances, and commercial cooking equipment.
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.