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Line Cook
Line CookThe Standard East Village • New York, NY, US
Line Cook

Line Cook

The Standard East Village • New York, NY, US
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Department : Food & Beverage

Reporting to : Kitchen Management, Property Chef, and Director of Food and Beverage

Job Purpose

Responsible for setting up a station (mise-en-place) efficiently and timely while cooking orders as they come in. Prepare dishes to the standards established by the Property Chef and / or Director of Food & Beverage. Properly wrap up, label, and store all mise-en-place after the shift is finished per Department of Health standards. Clean and sanitize station thoroughly when shift is finished, leave work ready for next team.

Duties & Responsibilities

  • Must know how to cook to the correct temperature
  • Must know how to properly sharpen a knife
  • Must be familiarized with all necessary menus
  • Must organize time efficiently in order to be set up accordingly
  • Must keep stations organized based on Chef’s discretion
  • Must properly shelve and rotate all products according to F.I.F.O (first in first out)
  • Must properly label and cover all food at appropriate temperatures
  • Must remain focused and calm under pressure and always have a good attitude and act professionally; must respond to constructive criticism
  • Must be able to adapt to business levels, including staying busy during slow times
  • Must be able to prepare all dishes to the standards established by the Hotel
  • Communicates with Chefs to ensure that food goes into the window at the same time to complete the table’s order
  • Pays attention to calls and responds by repeating the order
  • Assists fellow cooks during busy times
  • Responds immediately when asked to do something by the Property Chef / Kitchen Lead
  • Is always punctual and in complete uniform when starting a shift
  • Must be properly groomed according to handbook standards
  • Maintains a clean and sanitary workstation
  • Always has a red sanitation bucket with sanitizer by the station
  • Always inspects and tastes everything on the station to ensure freshness and ensures that the seasoning and flavor are perfect and consistent in everything prepared
  • Must always keep knives sharp
  • Helps to clean, consolidate, and organize all coolers and freezers as directed by Property Chef / Kitchen Lead
  • Communicates if items are running low or are no longer available (par levels)
  • Communicates if orders were made wrong or sent to the kitchen incorrectly
  • Communicates if they cannot keep up with the orders coming in or if the items are going to be made outside of the ‘expected’ time
  • Provides a level of service consistent with established standards in every aspect
  • Performs other duties as requested by the manager, including cleaning and stewarding tasks

Qualifications & Requirements

  • Comprehension : Fluent in the English language
  • Organizational Skills : Work efficiently, utilize multi-tasking, prioritize tasks
  • Hygiene and Sanitation : Adherence to uniform, grooming, personal hygiene standards, and expectations per SOPs as well as all COVID-related hygiene protocol
  • Punctuality : Adherence to posted schedule and arrival time and attendance at mandatory meetings when scheduled
  • Responsibility : Personal comportment in line with Standard, New York policies, standards, and expectations
  • Willingness to learn and adapt
  • Physical Requirements

  • Able to move and traverse workspace for a minimum period of 8 hours a day
  • Periodical bending, kneeling, and stretching
  • Able to pull, push, carry, and lift at least 50 pounds
  • Must be able to seize, grasp, turn, and hold objects with hands
  • Able to remain in a stationary position for extended periods of time
  • Must work with sharp objects in a safe manner
  • Able to be exposed to hot and cold temperature extremes
  • Desirable

  • Multi-lingual
  • Previous work experience in a similar area
  • NY Food Handler Certificate
  • Have advanced knife skills
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