Culinary Cook Job at Legends Global (Bronx)

Job Description

The Culinary Cook prepares and presents food items according to approved recipes, production standards, and health and safety guidelines. This role supports kitchen operations through hot and cold food preparation, proper food handling and storage, and maintaining quality, sanitation, and temperature standards in a fast-paced, high-volume environment.

Job Responsibility

Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards
Thorough knowledge of all food products, standard preparation procedures of stocks, soups, sauces
Good working knowledge of the fundamentals of Broiler, Grilling, Pan frying, Sauté’, Roasting, Braising, and Baking
Must have good working knowledge of Health Department sanitation standards
Must have extensive knowledge and experience with all kitchen equipment
Sufficient manual dexterity of hands in order to use all kitchen equipment
Ability to grasp, lift and/or carry, or otherwise, move (rotate) goods weighing a maximum of 50 lbs. on a continuous schedule
Ability to perform duties in confined spaces
Ability to perform duties within extreme temperature ranges
Ability to transport heavy objects through a crowded room
Responsible for setting up workstation with all required products and culinary equipment for prompt production
May assist in preparation of all cold food items according to catering function order and co-ordinates proper delivery of cold food items to designated area
Visually inspects appearance of all hot food for proper color combination and overall presentation to maintain appeal
Assists Sous Chef by showing and training new staff on proper procedures and presentation of all hot food
Responsible for setting up and working various stations for buffets, receptions, etc
as requested by Executive & Sous Chef
Stores all appropriate food in refrigerated walk-in freezer, making sure of proper covers and labels with dates
using the proper containers to protect against waste and spoilage
Maintains work area, storage and refrigeration in clean and sanitary conditions at all times, according to Health Department Standards
Assisting in setting up carving stations, working them and maintaining clean and sanitary conditions at all times
Responsible for assisting Chefs breaking down of all banquet/buffets and food functions making sure that all food is secured and stored properly before signing out
Checks and controls the proper storage/rotation of product, especially all fresh and frozen meats, fish, fowl, and pork products to maintain a quality product
Performs other duties as required, e.g., special guest requests/buffet presentations
Reports any equipment in need of repair to the Executive Chef
Required to guarantee that hot foods that are to be served are held at the proper temperatures, as well as cold foods that are to be served are held at the proper serving temperature
Measure ingredients and seasonings utilized during the preparation process
Wash, cut, and prepare fruits, vegetables, and salads
Prepare, bake, and decorate dessert food products
Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods
Stir and monitor stocks, sauces, and dressings
Properly test food product temperatures

Requirements

Must have Food Handlers Card
High School Diploma or GED desirable
2-3 years cooking experience required
All phases of cooking experience preferred
High-volume production experience preferred
Ability to obtain any government-required licenses or certificates
Ability to understand and complete oral and written instruction
Ability to read and write the English language
Basic mathematical skills necessary to understand recipes, measurements, and portion size
Must maintain a neat, clean, and well-groomed appearance
Must have the ability to do multiple tasks simultaneously
Requires attention to detail, good organizational skills, and must be friendly and courteous
Minimum of 6 months of food service experience in a commercial or restaurant kitchen environment
Culinary school training preferred
Ability to follow oral and written instructions
Must be able to work a flexible schedule, including weekends and holidays
Must be able to frequently lift at least 50 lbs
Flexibility is required as to the ability to meet all requests upon demand
Proficiency in mathematics to assess dry and liquid weights and measurements
Ability to focus, with strong attention to detail in a fast-paced environment
Excellent customer service skills
Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time
Ability to maintain proper grooming and dress code standards for the kitchen
Knowledge of foodservice health and safety standards

Nice to have

All phases of cooking experience
High-volume production experience
Culinary school training

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