Cafe - Line Cook / Kitchen

Responsibilities include but are not limited to:

• Prepare food for café menu in accordance with recipes and standards set forth by Culinary Director
• Prepare food orders for members with confidence, consistency, quality, and efficiency
• Maintain a clean and organized work environment at all times
• Comply with all food safety and hygiene standards
• Receive, date and organize incoming orders
• Assist with managing an efficient flow of service during busy times; communicating with the front counter when items are low or 86’ed
• Support prep cook and dishwashing responsibilities as needed
• Ability to lift up to 50lbs at a time and stand for long periods

Key Qualities:

• Knowledge of basic cooking and food preparation skills
• Ability to follow prep schedules and recipes
• Maintain a level of professionalism with all members and guests
• Remain calm during rushes
• Positive, "can do" attitude
• Reliable, responsible, and punctual
• Friendly, warm, and personable
• Ability to work in a team
• Communicative about needs; asks questions for clarity and understanding
• Proactive and independent
• Takes direction and responds well to feedback
• Solution-oriented hospitality and customer service skills

Requirements:

• NYC Food Handlers’ license or equivalent local food handling certification (such as ServSafe) required
• Flexible hours, willingness to work weekends and some holidays
• Must have at least 2 years experience in a high-volume, NYC kitchen or equivalent

Outcomes:

• All items on the menu will be prepared accurately and in a timely manner in accordance with recipes and standards set by the Food & Beverage team
• Dietary restrictions and allergens will be respected and appropriate accommodations will be made
• Items will not be served if they are not up to visual standard or quality as established by the Food & Beverage team
• FOH will be notified of low counts or any items that are 86’ed
• Station will be maintained in a clean and organized manner at all times and “reset” after it’s been busy
• All Department of Health standards will be followed at all times
• The whole kitchen will be kept clean and organized at all times
• Items used for service in the Cafe will be dated when opened or delivered and FIFO’ed accordingly
• Waste will be kept to a minimum; any items that are expired or bad will be reported to management in a timely and appropriate manner
• Other areas of the kitchen (dishpit, prep, etc.) will be supported when there are no tickets up
• All low inventory, facilities-issues, and other concerns about the Space or member experience will be relayed to management in an appropriate and timely manner