Line Cook - MC Restaurant New York at Tao Group Hospitality

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

25.0

Posted On

19 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Sanitation Standards, Food Handling, Hygiene, Mise En Place, FIFO, POS System Operation, Allergy Management, Dietary Restrictions Handling, Teamwork, Communication, Time Management, Physical Stamina, Professionalism, Station Management

Industry

Hospitality

Description

Tao Group Hospitality offers competitive benefits for all full-time team members such as: * Medical, Dental, and Vision Coverage * 401(k) Retirement Program with Employer Match * Life and Disability Insurance Plans * Ancillary Insurance Plans * Employee Assistance Program * Fertility & Family Forming Support and Resources * Pet Insurance * TAO Marketplace * Employee Discounts * Time off and much more! Ensure quality, consistency and production of all food items. This entails preparation of food and setting up all stations with necessary supplies in an efficient and timely matter. Line cooks are expected to prepare each dish in a consistent manner including portion size, taste and plating. All recipes need to be followed and executed to TAO Standards. Line cooks are expected to follow guidelines of sanitation, food handling and hygiene. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: * Anticipate and accommodate the needs of the guests * Handles all allergy and/or dietary restrictions and modifications * Prepare all restaurants foods, hot and cold. Responsible for working in all aspects of food preparation * Accurately follows all orders received from the POS system and/or directions from the expeditor * Maintains cleanliness and sanitation of assigned station * Follow supervisor’s instructions, and communicate with and support co-workers, while being a team player * Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards * Possesses general knowledge of the venue * Complies with Department of Health and company sanitation standards * Communicates product needs to the chefs and the support staff * Required to check cover counts, BEOs, and/or Fire Sheets * Properly sets-up station and performs opening/closing procedures as directed by management, including: * Stocks station with prescribed supplies * Sets “mise en place” following FIFO and company standards * Wipes down and sanitizes station * Completes opening duties as assigned or directe * Completes closing duties as assigned or directed * Reports all breakage, and damage of equipment or furniture immediately to management * Attends and participates in daily pre-service meetings (where applicable) * Attends and participates in any training sessions or departmental meetings * Learn by listening, observing other team members, and sharing knowledge while leading by example * Portrays a positive and professional attitude * Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments * Works as part of a team and provides help and support to all fellow team members * Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: * Tao Group Hospitality in-venue line cook training EDUCATION/WORKING KNOWLEDGE: * Minimum 1 year line cook experience, relevant education equivalent or equivalent related Tao Group Hospitality experience required * Previous experience in a high-volume restaurant/nightclub/lounge preferred * SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions * Ability to write, read, and verbally communicate * Must be able to move quickly * Must be able to push and lift up to 75 lbs. with or without assistance * Must be able to stand for extended periods of time * Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume * Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment * Exposure to hot kitchen elements or cleaning materials * Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment * May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required * Maintain a professional, neat, and well-groomed appearance adhering to Company standards * Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner * Ability to maintain confidentiality * Ability to handle a fast-paced, busy, and somewhat stressful environment ABOUT TAO GROUP HOSPITALITY Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues. The company operates branded locations across the globe, featuring a collection of widely recognized hospitality brands including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors. With over 25 years of industry experience, Tao Group Hospitality consistently sets the bar for guest experiences by delivering unforgettable entertainment with innovation and creativity at the core. The company strives to exceed expectations and continually reinvent the future of hospitality through its owned operations as well as joint venture and managed properties.

Responsibilities

Ensure the quality, consistency, and production of all food items by following TAO standards and recipes. Maintain station cleanliness and sanitation while coordinating with the expeditor and team to meet guest needs.