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Baker
Al Coro
New York, NY
Al Coro hiring Baker in New York, NY

Al Coro hiring Baker in New York, NY

Al CoroMore Info

Full Time • Hourly ($25.00)
Expired: Aug 10, 2022

Sorry, this job expired on Aug 10, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
As a Baker at Al Coro should have a thorough understanding of classic cooking & baking techniques as well as how to use all the equipment required to produce your mise en place. You should be able to communicate effectively, work effectively and be self motivated. Most importantly, you should have a warm, positive and appreciative demeanor.

Some of your job duties will include: 
  • Producing doughs for Mel’s and Al Coro (including but not limited to: naturally leavened and enriched doughs)
  • Organizing, maintaining, and cleaning station
  • Mixing dough
  • Shaping dough
  • Monitoring proofing
At Al Coro we value our employees and are committed to creating an inclusive and welcoming work culture. We believe in a ‘whole house’ mentality and we expect all departments (Pastry, Savory, Dining Room, and Facilities) to support and motivate each other to achieve our goal of guest satisfaction. As an employee, you will interact with all of these departments regularly and should be able to communicate effectively and respectfully with your co-workers & managers.

This is a full time position and requires flexible schedule availability: including night & weekends. 

Our employees receive the below benefits: 
  • 40% dining discount at group restaurants
  • closed for Thanksgiving, Christmas Eve & Christmas Day
  • 56 hours of paid sick time every year
  • a separate PTO accrual for vacation time (up to 120 hours after 4 years!)
  • $500 referral bonuses!
  • we offer enrollment in Medical, Dental & Vision insurance
  • we provide each full time employee with a no cost life insurance policy
  • enhanced short term disability policy 
  • access to an Employee Assistance Program (no cost mental health care)

CANDIDATE REQUIREMENTS & RESPONSIBILITIES
  • Must have prior experience cooking, either in a restaurant or in Culinary school. 
  • Must be able to lift & a carry at least 50 pounds
  • Must be able to stand for long periods of time
  • Must be comfortable with repetitive motions (such as walking, bending & standing)
  • Must have full schedule availability
  • Must be able to take constructive criticisms and work well in a team dynamic

CHARACTERISTICS OF SUCCESS
  • Strong commitment to excellence: Always do the right thing, especially when no one is looking
  • Positive outlook and demeanor; negativity and malice will not be tolerated
  • A desire to learn and grow in an exciting & quickly changing environment
  • Sense of urgency
  • Able to demonstrate classic cooking techniques
  • Able to prepare ingredients and setup station mise en place for service
  • Able to cook in a brigade style line (firing and communicating across different stations during service)
  • Able to keep your station clean and organized before, during and after service
  • A working understanding of sanitation codes and regulations

Compensation Details

Compensation: Hourly ($25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts, Wellness Program

View Job Description

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Italian

Fine Dining

Part of 85 Tenth Restaurants LLC

Overseen by Chef Melissa Rodriguez, Al Coro will occupy the soaring restaurant on the corner of 16th Street and Tenth Avenue. Al Coro will serve a combination of simple (regional, traditional) preparations of Italian food and more imaginative, elegantly-plated dishes of Chef Rodriguez’s design.

Every meal at Al Coro will start with a giant, table-filling spread of antipasti served in mismatched bowls and platters that blanket the table. Following starters, we’ll offer more delicate, individually-plated pastas and proteins. All of the food will be served the way it might be at the fancy home of a friend who was cooking for you. Some pastas and proteins will be served communally; others will be presented then plated in the kitchen.

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