Line Cook

Company Background The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling. The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness. Mission Statement To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home. Our Purpose The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE! #StandardFamily Job Title: Line Cook Department: F&B Location: The Standard, High Line Reporting to: Executive Chef/Director of Food and Beverage/Kitchen MOD Job Purpose Responsible but not limited to the prep and execution of your daily assigned station. To be extremely responsive to Chef/Manager requests and correctly follow all instructions on proper cooking and handling techniques, station set up, cleaning and maintenance. To work with the speed and efficiency necessary and determined by Chefs. To be responsible of all mise en place, it’s handling, labeling, cleaning, care and storage. Main Duties & Responsibilities Keep station organized and clean based on Chefs discretion. Familiarize self with menu, style of food, cooking techniques and specials. Organize time and station efficiently in order to be ready for service on time every day. Ask for help when in need. Able to work in different stations or outlets on daily basis per Chef’s discretion. Understand the method of the kitchen: Help the prep team and butchers because they help you. Set up your station and excel in service, continue to prep when business levels are low. Prep vegetables, fruit, shellfish, meats and all recipes as directed by Executive Chef and other Chefs. No One should be standing around waiting for work to do, ever. Assist fellow Line Cooks during busy times. Respond immediately when asked to do something by Executive Chef or Sous Chefs Remain focused and calm under pressure. Have a good attitude and act professionally at all times, must respond to constructive criticism Be vocal! Callbacks and recognition are essential. Assisting the Chef’s in holding your teammates accountable for the same responsibilities the Chef’s hold you. To have all completed products approved by a Chef on duty. To check out with a Chef on duty every day at the end of the shift and relay any important information regarding the prep list. You are responsible for managing your timeclock responsibilities correctly or subject to HR review. You are expected to arrive and clock-in on time per the weekly schedule and in uniform. Uniform: Chef Pants, ork Jacket or Shirt, Non-Slip closed-toed shoes, Hat, Apron and Tools. Be properly groomed according to handbook standards. Clocking in late from your break will be treated the same arriving late for your shift. Properly shelve and rotate all products according to F.I.F.O (first in first out) Label everything, using the correct amount of label, clear and legible handwriting and initial your work. Menus, outlet responsibilities change – you are to allow and work with those changes. Be able to adapt to business levels, including staying busy during slow times. Cook everything to the absolute best of your ability. Communicate with Chefs and to each other to execute tables correctly. Always be punctual, and in complete uniform when starting shift. Be properly groomed according to handbook standards. Maintain a clean and sanitary workstation, and clean uniform. Always have a red sanitation bucket with sanitizer. Always inspect and taste everything on station to ensure freshness, and everything that is prepared to make sure that the seasoning and flavor is perfect and consistent. Must keep knives sharp at all times. Help clean, consolidate and organize all coolers and freezers as directed by Executive Chef and Sous Chefs. Qualifications, Knowledge and Skills: Ability to read, comprehend and carry out instructions, preferably bilingually. Must bring own knives and tools, specific job oriented tools will be provided. Have prior experience in similar position. Must know how to cook to correct temperature. Must know how to properly sharpen a knife. Advanced product knowledge. NY State Food Handlers Certificate. Have advanced knife skills. Have organizational skills. Have sanitation skills. Command of the English language. Must have Open Availability to be considered. Must have proper means of transportation to be considered. Level of experience in a high-volume, high-end hotel is recommended but not required. Physical Requirements: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 lb. without assistance. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Remain in stationary position for extended periods of time. Work with sharp objects in a safe manner. Will be exposed to hot and cold temperature extremes. Compensation & Benefits $26.00 - Full-Time Excellent and Affordable Health care coverage Life Insurance, Disability Insurance, Pet Insurance Up to 104 hours PTO 56 hours - Paid Protected Time Off (Sick) 32 hours - Unpaid Protected Time Off 401k - Company matching up to 2% after 1 year Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace Employee Meals, Employee Referral Program, Commuter Discounts Regular fun staff events and celebrations!!! Source: Hospitality Online #J-18808-Ljbffr The-Standard-High-Line