Description
220 CENTRAL PARK S. by Jean- Georges Seeking Experienced Line Cooks!
220 Central Park S. is seeking Line Cooks who are energetic, get excited about food, and thrive in a team environment. As a private restaurant, at 220 Central Park S. there will be opportunities to experience a broad array of food in the Jean-Georges repertoire. This unique position offers the time to focus on attention to detail and producing the highest quality. Jean-Georges uses the best ingredients sourced from local farms and green markets.
POSITION SUMMARY
220 Central Park S. (CPS) is seeking motivated Line Cooks with a positive attitude and a willingness to learn. This is a unique opportunity to join a team of passionate professionals dedicated to their craft. 220 CPS believes in hands-on training by the Chefs and fostering growth in all employees. Our ethos is to make the best food possible with the best ingredients sourced from local farms, artisan vendors, and green markets.
ESSENTIAL JOB RESPONSIBILITIES
- Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
- Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at the appropriate time
- Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
- Ensure that food quality, quantity, freshness, and presentation meet Jean-Georges standards
- Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)
- Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards
- Set up, stock stations, and replenish kitchen inventory and supplies as needed
- Follow all company policies, procedures, and guidelines
- Consistently report to scheduled shifts on time and ready to work in proper uniform
- Operate ethically to protect the assets and image of the company
- Performs other duties and responsibilities as per business need
KNOWLEDGE, EXPERIENCE, AND SKILLS
- Minimum 1 year of experience in a full-service, high-volume, fast-paced kitchen
- Culinary degree and/or certificate highly desirable
- Must have excellent knife skills with proficiency in all aspects of cooking
- Demonstrated experience with various cooking methods, ingredients, equipment, and procedures
- Ability to follow and execute recipes to designated specifications
- Ability to think quickly and multi-task in a fast-paced environment
- Ability to take direction and execute
- Effective communication and interpersonal skills conducive to a productive teamwork environment
- High standards for cleanliness of workspace and service areas
- Ability to work in an ever-changing environment
- Ability to work both independently and in a team environment
- Strong work ethic and customer-focused approach
- Ability to work a flexible schedule including days, nights, weekends, and holidays
- Must be passionate, entrepreneurial, and dedicated to success
PHYSICAL REQUIREMENTS
- Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Must be able to lift and carry up to 50 lbs; Ability to stand for prolonged periods of time and climb steps regularly.
- Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
COMPENSATION
The base pay range for this position is $20.00-25.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.
We look forward to meeting you!
"Jean-Georges is an Equal Opportunity Employer committed to excellence through diversity."