Part Time Morning Line Cook

Accurately and efficiently cook meats fish vegetables soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

• Prepares a variety of meats seafood poultry vegetables and other food items for cooking in broilers ovens grills fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables shelves grills broilers fryers pasta cookers sauté burners convection oven flat top range and refrigeration equipment.
• Prepares item for broiling grilling frying sautéing or other cooking methods by portioning battering breading seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Executive Chef or Sous Chef.

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers kitchen and dining room personnel.
• Be able to reach bend stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

Accurately and efficiently cook meats fish vegetables soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

• Prepares a variety of meats seafood poultry vegetables and other food items for cooking in broilers ovens grills fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes cooking methods quality standards and kitchen rules policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables shelves grills broilers fryers pasta cookers sauté burners convection oven flat top range and refrigeration equipment.
• Prepares item for broiling grilling frying sautéing or other cooking methods by portioning battering breading seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Executive Chef or Sous Chef.

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers kitchen and dining room personnel.
• Be able to reach bend stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

In accordance with New York States Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs promotion or transfer opportunities. This position pays between $18-$20.00 dependent on experience.

Were anequal opportunity employer. All applicants will be considered for employment without attention to race color religion sex sexual orientation gender identity national origin veteran or disability status.