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Cook; Lead, Prep

New York - New York - Chelsea Piers/Pier Sixty
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Job Description <p> <strong>Job Summary:</strong> The Prep Cook Level II is responsible for participating in production as well as working parties and insuring that items produced are consistent with Abigail Kirsch&rsquo;s high standards of quality.&nbsp;&nbsp;</p> <h1> <strong><span style="font-size:12px;">Essential Job Functions:</span></strong></h1> <ul> <li> Prepare all food production for the day&rsquo;s events.</li> <li> Work with Sous Chefs on day&rsquo;s events including preparation of items to be served during party, while maintaining sanitation and quality standards.</li> <li> Complete production list for day&rsquo;s events with supervision.</li> <li> Prepare HD&rsquo;s during events.</li> <li> Assist in set up of stations at events.</li> <li> Assist in set up of courses for plated events.</li> <li> Assist in caf&eacute; production in absence of caf&eacute; cooks and/or crew leaders.</li> <li> Participate in plate out at events.</li> <li> Assist with breakdown of leftover items and cleaning of kitchen at end of the event.</li> </ul> <ul> <li> Participate in inventory production of frozen HD items.</li> <li> Assist Kitchen Crew Leader and Sous Chef&rsquo;s in during production for upcoming events.</li> <li> Work independently on assigned projects during production.</li> <li> Travel, as necessary, to different properties/venues.</li> <li> Perform all reasonable requests by the management team.</li> <li> Attend and participate in all scheduled meetings and training sessions.</li> <li> Follow proper time keeping policies and procedures</li> <li> Follow the sign in and out procedure for keys.</li> <li> Know and follow all Abigail Kirsch/ Pier Sixty emergency and safety procedures.</li> </ul> <p> <strong><em>STANDARDS:</em></strong></p> <p> &nbsp;</p> <ul> <li> Protect the assets of the property.</li> <li> Maintain professional appearance and behavior when in contact with guests and associates.</li> <li> Follow Policies and Procedures in training manuals and associate handbook.</li> <li> Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.</li> </ul> Skills & Requirements <p> <strong>Qualifications:</strong></p> <ul> <li> Culinary degree or equivalent work experience.</li> <li> Ability to work in a team environment.</li> <li> Strong knife skills.</li> <li> Ability to operate independently with minimal direct supervision</li> <li> Strong knowledge of proper culinary methods, techniques and standards.</li> <li> Minimum 1 years experience with volume cooking specifically related to banquets.</li> <li> Excellent attention to detail and the ability to perform multiple tasks at once</li> <li> Ability to use various kitchen equipment.</li> <li> Ability to identify and differentiate food items.</li> <li> Ability to successfully uphold quality and consistency in all menu items prepared and served.</li> <li> Knowledge of NYS regulated sanitation procedures and proper food handling..</li> <li> Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.</li> <li> Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees.</li> <li> Ability to visually inspect, taste and smell product to ensure freshness and quality.</li> <li> Ability to communicate effectively with associates management, clients and vendors if necessary.</li> <li> Able to work flexible schedule in order to accommodate business levels.</li> </ul> Qualifications