Internacional (es), España
Buscamos cocineros para restaurante con base en Nueva York y Miami
JORNADA: Completa
SALARIO: Más de 36.000
Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge.
POSITION SUMMARY
The Line Cook intern or trainee is responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications.
ESSENTIAL RESPONSIBILITIES
• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Ensure that food quality, quantity, freshness, and presentation meet The Fulton standards
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out)
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards
• Set up, stock stations, and replenish kitchen inventory and supplies as needed
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need
KNOWLEDGE, EXPERIENCE AND SKILLS
· Minimum 1 year of experience in a full service, high-volume, fast paced kitchen
· Culinary degree and/or certificate highly desirable
· Demonstrated experience with various cooking methods, ingredients, equipment and procedures
· Ability to follow and execute recipes to designated specifications
· Ability to think quickly and multi-task in a fast-paced environment
· Ability to take direction and execute
· Effective communication and interpersonal skills conducive to a productive teamwork environment
· High standards for cleanliness of workspace and service areas
· Ability to work in an ever-changing environment
· Ability to work both independently and in a team environment
· Strong ethic and customer-focused approach
· Ability to work a flexible schedule including days, nights, weekends, and holidays
· Must be passionate, entrepreneurial, and dedicated to success
BENEFITS & PERKS
• Comprehensive medical, dental, vision and commuter benefits
• Employee dining discounts
• Professional growth and development opportunities
• Referral bonus
COMPENSATION
The base pay range for this position is $16.00-$20.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.
