Cook II - Temp Full Time at The Yale Club of New York City

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking Assistance, Food Safety, Teamwork, Organization, Attention to Detail, Physical Stamina, Adaptability, Culinary Skills, Quality Control, Kitchen Organization, Collaboration, Ingredient Preparation, Adherence to Regulations, Culinary Training, Cooking Experience

Industry

Hospitality

Description

Description Position Purpose The job description for a Cook Level II can vary depending on the establishment and its specific needs. Essential Duties and Responsibilities: Food Preparation: Assist the lead cook in preparing and cooking a variety of menu items according to established recipes and portion sizes. Station Setup: Assist in setting up and stocking the cooking stations with all necessary supplies and ingredients. Cooking Assistance: Support the lead cook in executing various cooking techniques, such as grilling, frying, sautéing, baking, and broiling. Food Safety and Sanitation: Follow proper food handling and sanitation procedures to ensure food safety and maintain a clean and organized work area. Timing and Execution: Coordinate with the lead cook to ensure timely preparation and cooking of menu items to support efficient service. Ingredient Preparation: Assist in ingredient preparation tasks, such as chopping vegetables, marinating meats, and preparing sauces or dressings. Quality Control: Help ensure that all food items are prepared to the highest quality standards, both in terms of taste and presentation. Kitchen Organization: Maintain a clean and organized work area, including proper storage of food items, utensils, and equipment. Collaboration: Work closely with the lead cook and other kitchen team members to facilitate smooth operations and effective communication. Adherence to Regulations: Follow all health and safety regulations, including proper handling of hazardous materials and compliance with food handling guidelines. Requirements Qualifications Culinary Training: Completion of a culinary program or equivalent training is desirable. Cooking Experience minimum 3 years: Previous experience as a line cook or in a similar role is preferred. Experience in a high-volume restaurant or fast-paced kitchen is a plus. Culinary Skills: Proficiency in various cooking techniques and a good understanding of food flavors and combinations. Food Safety Knowledge: Familiarity with food safety and sanitation practices. Possession of a valid food safety certification, such as SERV Safe, is often required. Teamwork: Ability to work effectively as part of a team and communicate well with colleagues and superiors. Organization: Strong organizational skills to manage multiple tasks and prioritize workload in a fast-paced environment. Attention to Detail: Meticulous attention to detail to ensure accurate preparation and plating of dishes. Physical Stamina: Good physical stamina and ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment. Adaptability: Ability to work well under pressure and adapt to changing circumstances or demands. Passion for Food: Genuine passion for cooking and a desire to continuously learn and improve culinary skills.

Responsibilities

The Cook II assists the lead cook in preparing and cooking a variety of menu items while ensuring food safety and maintaining a clean work area. They support the kitchen team in executing cooking techniques and coordinating timely food preparation for efficient service.