Salary$23.00 per hour
Our client, a world renowned cancer treatment and research center is seeking an experienced Line Cook to join their Culinary team.
Candidates must be open to working a shift that can fall anytime between 5am - 9pm.
Hours vary, Including weekends & holidays 37.5 hr, (Ex: 5:00 AM -1:00 PM, 6:00AM -2:00 PM, 7:00 AM-3:00 PM, 9:00 AM-5:00 PM, 10:00 AM-6:00 PM, 12:30 PM-8:30 PM, 1:00 PM-9:00 PM)
Candidates must be available to work alternating weekends.
The pay rate is $23.00 per hour.
The facility requires everyone to be fully vaccinated plus the booster prior to starting (Please Note: This requirement is subject to a request for a legally recognized accommodation.)
Under supervision of the Executive chef, you will prepare high quality foods for patients, employees, hospital visitors and special events in accordance to standardized recipes. Ensures that food is “batched cooked” in sufficient amounts per production sheets, to meet service schedules.
Cook assigned food items per recipes, production sheet specifications and department guidelines.
Rotate food (i.e., uses oldest items first) assure food cooked properly (e.g., right temperature, not raw, not greasy, not burnt) and garnished attractively.
Employ the “batch cook preparation method” (i.e., batches specified for each item to ensure freshness food quality, consistency, timeliness and attractive presentation) throughout shift.
Place food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution.
Weigh, measure, and label food for distribution to designated areas according to production assignments.
Check food for proper temperature (e.g., over 140 degrees for hot food and less than 40 degrees for cold food) before food leaves work station.
Respond to last minute and specialty items immediately.
Conducts temperature checks for all prepared hot held foods, refrigerators and freezers, at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes.
Operates and maintains equipment carefully and according to in-service training, manufacturer’s manual and dept. guidelines; reports mechanical failures or needed repairs to maintain equipment in good working conditions.
Ensures all ingredients, utensils, and equipment are at the proper station and ready for shift.
Reports to supervisor for assignment and production sheet at the beginning of shift.
Reviews production sheets to settle type and quantities of food to be prepared.
Turns on all cooking equipment needed to proper temperature
Assures that all food, utensils, pots, and pans necessary to prepare assigned menu items are available at assigned works station before prep begins.
Minimum 2 years of experience cooking in a fast-paced restaurant, corporate dining, hotel or QSR.
Degree or Certificate in Culinary Arts preferred
Ability to calculate basic math functions
Ability to stand and walk for extended periods of time
Ability to lift, carry and push heavy equipment up to 30lbs to various locations
NYS Food Handler's License
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