Manhattan, New York
Core Responsibilities
Prep & Setup: Organize your workstation with ingredients, tools, and equipment before service begins. Ingredient Prep: Wash, peel, chop, and measure ingredients accurately for cooking. Cooking Execution: Prepare food using various methods—grilling, sautéing, baking, boiling—while following recipes and portion guidelines. Quality & Presentation: Check seasonings, temperature, and visually plate dishes attractively before service. Sanitation & Safety: Clean tools and work areas regularly, handle food safely, store items correctly, adhere to sanitation procedures.
Inventory Monitoring: Track stock levels, report shortages, receive and store deliveries properly.
Teamwork: Communicate effectively with kitchen and front-of-house staff to coordinate timing and fulfill orders. Flexibility: Adapt to menu changes, dietary requests, and peak service times.