Line Cook

Line Cook

Location: JFK Airport

Compensation: $22.29/H

On the Go has elevated the dining and retail experience for travelers by bringing together world-class hospitality, award-winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America's busiest airports, we're fueled by a passion for creating exceptional guest experiencesmade possible every day by our incredible Crewmembers. On the Go, people truly come first. We invest in our teams, and foster growth in an exciting, fast-paced environment where everyone can shine.

How we work is just as meaningful as what we accomplish. Our ValuesCare, Continuous Improvement, Quality, and Teamworkguide the way we show up for our guests and for each other. We're committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work.

A Cook at OTG is responsible for delivering exceptional guest experience. This role requires the ability to consistently prepare food to precise temperature, portion, and plating standards, while working with urgency and upholding strict cleanliness and sanitation protocols. OTG leaders work closely with cooks to ensure clarity around expectations and goals, while actively supporting skill development and career progression.

In this role, you will:

• Prepare menu items for respective stations, ensuring all ingredients are prepped, portioned, and accessible for smooth service.
• Follow and adhere to OTG specifications and restaurant directions, controlling the quality of all food items prepared and served.
• Maintain organization, cleanliness, and sanitation of work areas and equipment, ensuring compliance with health and safety regulations.
• Operate all kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles.
• Ensure uniform and personal appearance are clean and professional, reflecting the standards of OTG.
• Develop and maintain positive working relationships with team members, fostering a collaborative environment focused on guest satisfaction.
• Assist in training new kitchen staff in procedures, safety protocols, and food preparation techniques.
• Monitor inventory levels of ingredients and supplies, notifying management of any shortages to ensure uninterrupted service.
• Respond promptly to guest inquiries and feedback during service, ensuring a high level of guest satisfaction.
• Engage in continuous learning and development of culinary skills to enhance personal and team performance.
• Perform other duties as assigned by the leadership team.

Qualifications/Criteria:

• Must be at least 18 years of age.
• Must possess exceptional written and verbal communication skills in English.
• 2+ years of culinary experience in a high-volume, full service or multi-unit environment preferred.
• Experience working in a variety of stations; meat, fish, pizza, pasta, garde manger etc.
• Must successfully obtain ServSafe certification or equivalent within 30 days of being hired, offered by OTG.
• Knowledge of cooking techniques, safety, and sanitation.
• Able to lift 35 lbs. or more.

Compensation may differ based on a variety of job-related factors that are specific to each candidate. These factors encompass, but are not limited to, individual skill sets, professional experience, education/training, organizational needs, and market dynamics. Our company is dedicated to offering a fair, equitable, and competitive compensation package that truly reflects the value each individual contributes to the organization.

Equal Opportunity Employer

We're proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.