abcV by Jean-Georges is here to serve plant-based, non gmo, sustainable, artisanal and organic food, sourced locally and globally from small & family farms.
Executive Chef Neal Harden focuses on fermentation, culturing, and wood fire cooking through regional and global influences to highlight market-sourced produce.
The beverage menu features biodynamic wines, craft beers, cold-pressed juices, organic teas, and restorative tonics to complement the plant-based menu.
POSITION SUMMARY
Line Cook will be responsible for the high-quality preparation, cooking, and /or production of dishes according to the menu and recipe specifications , following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed.
ESSENTIAL JOB RESPONSIBILITIES
- Prepare and /or produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.
- Perform work on different kitchen line stations as per business demands.
- Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate times .
- Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard.
- Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
- Ensure that food quality, quantity, freshness, and presentation meet Jean - Georges standards.
- Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health, and sanitation standards.
- Properly store and/or discard leftover food.
- Set up, stock stations, and replenish kitchen inventory and supplies as needed.
- Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
- Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
- Perform and c omplete any other duties and responsibilities given as required in a timely and professional manner.
KNOWLEDGE, EXPERIENCE AND SKILLS
- Culinary degree and/or certificate is highly desirable.
- Minimum of one year of restaurant experience; fine dining and high-volume experience required
- Must have excellent knife skills and be proficient in all aspects of cooking.
- Demonstrated experience with various cooking methods, ingredients, equipment, and procedures.
- Have experience with multiple stations in the kitchen.
- Working knowledge and understanding of health, safety, and sanitation standards
- Ability to take direction.
- Ability to follow and execute recipes to designated specifications.
- Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
- Excellent attention to detail, time management, and organizational skills.
- Effective communication and interpersonal skills are conducive to a productive teamwork environment.
- Ability to work both independently and in a team environment.
- Operate ethically to protect the assets and image of the company.
- Strong work ethic, team player, and customer-focused approach.
- Ability to work a flexible schedule including days, nights, weekends, and holidays.
- Must be passionate, entrepreneurial, and dedicated to success.
PHYSICAL REQUIREMENTS
- Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
- Must be able to lift and carry up to 50 lbs.
- Ability to stand for prolong ed periods of time.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.
- Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently , or otherwise move in a constantly changing environment.
- Climbing steps regularly.
COMPENSATION
The base pay range for this position is $18.00 to $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, skills, etc.
LUCY RESTAURANT LLC IS AN EQUAL-OPPORTUNITY EMPLOYER.
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