Trabajos full time seasonal en New York, New York (NY) State
¿Eres empresa? Contrata full time seasonal candidatos en New York, NY
- Fryingpan NYC
Am and Pm line cookshace 1 mes$18–$20 por horaJornada completaManhattan, New YorkHigh volume seasonal restaurant sooks experienced line cooks Frying Pan seeks experienced line cooks for 2024 season
¡Incorporación inmediata!Inscripción fácil - Katagiri Japanese Grocery
Brooklyn Rame is looking for Line Cook/Prep Cook Full Time and Partimehace 1 mes$16–$25 por horaJornada completaMurray Hill, ManhattanWe are looking for a line cook to prepare food. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. Responsibilities Follow the prep list created by chefs to plan duties Label and stock all ingredients on shelves so they can be organized and easily accessible. Measure ingredients and seasonings to be used in cooking Prepare food for service (e.g chopping vegetables, butchering meat or preparing sauces.) Maintain a clean and orderly kitchen Ensure all food and other items are stored properly
¡Incorporación inmediata!Sin experienciaInscripción fácil - SORA
Sushi Chefhace 2 mesesJornada completaManhattan, New YorkThe Omakase Head Chef is responsible for preparing and presenting a multi-course Japanese meal to guests, based on the chef's selection of the freshest and most seasonal ingredients available. The Omakase Head Chef must have a deep understanding of Japanese cuisine and a mastery of traditional Japanese cooking techniques. The ideal candidate will be creative, passionate, and have a strong work ethic. Essential Duties and Responsibilities: Prepare and present a multi-course Japanese meal to guests, based on the chef's selection of the freshest and most seasonal ingredients available. Train Sous Chef on preparation and task-at-hand. Develop and maintain relationships with local purveyors to ensure access to the highest quality ingredients. Create and maintain a clean and organized work area. Adhere to all food safety and sanitation guidelines. Work closely with the Sous Chef to develop and implement new menu items and specials. Oversees the kitchen staff and ensures that all dishes are prepared to standards. Represent the restaurant in a positive and professional manner. Qualifications: Minimum of 3 years of experience in a Japanese restaurant, including at least 2 years of experience as a Master Chef. Strong knowledge of Japanese cuisine and cooking techniques. Excellent knife skills. Ability to work independently and as part of a team. Ability to work in a fast-paced and demanding environment. Creative and passionate about food. Strong work ethic and attention to detail.
Inscripción fácil
