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    Line Cook - New York, United States - TableOne Hospitality

    TableOne Hospitality
    TableOne Hospitality New York, United States

    2 weeks ago

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    Description

    TableOne Overview:

    TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

    Location:

    TableOne - Hotel on Rivington - New York, NY

    Overview:

    The Line Cook is responsible for preparing all mise-en-place for station and working service. They are responsible for all vegetable accompaniments for protein dishes, for the speed, accuracy & temperature for all protein dishes and operate effectively as part of a team. They communicate clearly, ensure smooth service operations and quality service.

    Responsibilities:
    • Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
    • Maintains clean and organized workstations that are cohesive with the restaurants philosophy, culture, and standards of excellence.
    • Operates within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
    • Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
    • Displays consistent attention to detail and follow through of all restaurant policies.
    Qualifications:
    • 1-2 years of kitchen preparation and cooking in an upscale restaurant.
    • Ability to communicate effectively with management and staff.
    • Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc.
    • Sophisticated protein cooking.
    • Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.
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