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  • Line Cook
    Line Cook
    hace 23 horas
    $21.25–$22.49 por hora
    Jornada completa
    Queens, New York

    ob Title: Line Cook Location: JFK Airport Compensation:$22.29/H Who We Are On the Go has elevated the dining and retail experience for travelers by bringing together worldclass hospitality, award winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America’s busiest airports, we’re fueled by a passion for creating exceptional guest experiences—made possible every day by our incredible Crewmembers. On the Go, people truly come first. We invest in our teams, and foster growth in an exciting, fast-paced environment where everyone can shine. How We Do Business How we work is just as meaningful as what we accomplish. Our Values—Care, Continuous Improvement, Quality, and Teamwork—guide the way we show up for our guests and for each other. We’re committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work. Why This Job Is a Big Deal! A Cook at OTG is responsible for delivering exceptional guest experience. This role requires the ability to consistently prepare food to precise temperature, portion, and plating standards, while working with urgency and upholding strict cleanliness and sanitation protocols. OTG leaders work closely with cooks to ensure clarity around expectations and goals, while actively supporting skill development and career progression. In This Role, You Will: Prepare menu items for respective stations, ensuring all ingredients are prepped, portioned, and accessible for smooth service. Follow and adhere to OTG specifications and restaurant directions, controlling the quality of all food items prepared and served. Maintain organization, cleanliness, and sanitation of work areas and equipment, ensuring compliance with health and safety regulations. Operate all kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles. Ensure uniform and personal appearance are clean and professional, reflecting the standards of OTG. Develop and maintain positive working relationships with team members, fostering a collaborative environment focused on guest satisfaction. Assist in training new kitchen staff in procedures, safety protocols, and food preparation techniques. Monitor inventory levels of ingredients and supplies, notifying management of any shortages to ensure uninterrupted service. Respond promptly to guest inquiries and feedback during service, ensuring a high level of guest satisfaction. Engage in continuous learning and development of culinary skills to enhance personal and team performance. Perform other duties as assigned by the leadership team. Qualifications/Criteria: Must be at least 18 years of age. Must possess exceptional written and verbal communication skills in English. 2+ years of culinary experience in a high-volume, full service or multi-unit environment preferred. Experience working in a variety of stations; meat, fish, pizza, pasta, garde manger etc. Must successfully obtain ServSafe certification or equivalent within 30 days of being hired, offered by OTG. Knowledge of cooking techniques, safety, and sanitation. Able to lift 35 lbs. or more. Compensation may differ based on a variety of job-related factors that are specific to each candidate. These factors encompass, but are not limited to, individual skill sets, professional experience, education/ training, organizational needs, and market dynamics. Our company is dedicated to offering a fair, equitable, and competitive compensation package that truly reflects the value each individual contributes to the organization Equal Opportunity Employer We’re proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

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  • Crew Member
    Crew Member
    hace 22 días
    $17 por hora
    Jornada completa
    Floral Park, Queens

    Buffalo Wild Wings GO 271-20 Union Turnpike, New Hyde Park, NY 11040 Evening crew Member 5pm-close Fun. Flexibility. Growth. Are you looking for a fun and exciting environment, a flexible work schedule, or an opportunity for growth? Blending all of these together is the difference between a good job and a great career. Here, you will discover a balance between work life and personal life, as well amazing benefits for your health, future, family, and happiness. Duties & Responsibilities: • Take customer food orders, enter order information into the point-of-sale terminal, and accurately process payments, • Prepare raw ingredients and follow strict recipes., • Work in the back of house kitchen to prepare food, • Provide outstanding hospitality and service to all guests, • Maintain solid product knowledge to answer questions and make order suggestions., • Maintain a safe and clean working environment by complying with procedures, rules, and regulations., • Contribute to team efforts by accomplishing related results as needed, • Resolve customer complaints, provide relevant information, • Use proper portioning techniques., • Read tickets to determine what/when items need to be prepared., • Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is clean and sanitized at all times. Perks of the Job: • Employee Discount, • Flexible schedules, • Growth opportunities Job Types: Full-time, Part-time Benefits: • Employee discount, • Flexible schedule, • Paid training Work Location: In person

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  • Sous Chef
    Sous Chef
    hace 28 días
    $66000–$85000 anual
    Jornada completa
    Jamaica, Queens

    We’re seeking a dynamic Sous Chef, who elevates daily kitchen excellence, motivates a high-performing team, and contributes to creative, cost-smart menu development at DO & CO’s New York Kitchen. About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. Responsibilities: • Lead daily kitchen operations within your assigned area, guiding and mentoring culinary teams to deliver exceptional food quality, flawless technique, consistent portioning, presentation, and cost control., • Champion ingredient excellence by inspecting freshness, participating in tastings, and standardizing production recipes to ensure consistency across all menus., • Maintain seamless production flow by monitoring inventory levels, preventing shortages, and proactively communicating needs or discrepancies to the Executive Chef., • Drive culinary innovation and catering excellence by contributing ideas that elevate cost efficiency, quality, presentation, and overall guest experience., • Uphold rigorous production standards to guarantee timelines, quality benchmarks, and client specifications are met without compromise., • Ensure menu items meet DO&CO’s signature standards, delivering products that align precisely with airline meal specs and premium catering expectations., • Support the Executive Chef with proposal development, creative menu concepts, food cost control, operational reporting, and team scheduling., • Optimize staffing coverage & sometimes travel to DO&CO catered events, to ensure culinary personnel levels align with business demands and operational needs., • Safeguard a world-class kitchen environment by enforcing strict compliance with federal/state food safety regulations, sanitation protocols, equipment care, and overall cleanliness standards, • Maintain Culinary Excellence Standard- train, motivate and manage kitchen personnel and supervise culinary activities as assigned. Qualifications: • Minimum of 3+ professional cooking experience in a high-volume kitchen environment required., • Culinary degree or certification is preferred., • Knowledge of current catering industry trends., • Ability to work efficiently under pressure while maintaining attention to detail and consistency in food quality., • Familiarity with kitchen safety and sanitation protocols., • Excellent teamwork and communication skills., • Ability to work long hours on foot and in environments with varying temperatures., • Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs. What We Offer: • Salary range: $70,000 - $85,000 annually., • Daily Complimentary Meals (Breakfast, Lunch and Dinner)., • FT employees are eligible for 401K and medical benefits: medical, dental, and vision., • An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality., • Genuine career development opportunities, both nationally and internationally., • The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.

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