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Commis/Prep Cook
Tin Building by Jean Georges
96 South Street, New York, NY 10038
Tin Building by Jean Georges hiring Commis/Prep Cook in New York, NY

Tin Building by Jean Georges hiring Commis/Prep Cook in New York, NY

Tin Building by Jean GeorgesMore Info

Full Time • Hourly ($16.00 - $19.00)
Expires: Jul 31, 2024

187 people viewed

Required Years of Experience

0-1 years


Job Details
POSITION SUMMARY:
The Commis/Prep is responsible for preparing food according to the chef’s specifications and ensure stations are set up for menu.
 
ESSENTIAL JOB RESPONSIBILITIES:
Set up and stock stations with all necessary supplies.
Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
Cook menu items in cooperation with the rest of the kitchen staff.
Ensure your station is clean at the end of your shift.
Maintaining accurate prep lists, tasting all of your ingredients, and excellence in food presentation.
Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
Ensure that food quality, quantity, freshness, and presentation meet the TIN Building 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.
Complete any other task given with as required in a timely and professional manner.
Operate ethically to protect the assets and image of the company.
Must be able to maintain a schedule availability flexible to the business demands.
Performs other duties and responsibilities as required or requested.
 
KNOWLEDGE, EXPERIENCE AND SKILLS:
Proven experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
Have experience on cold 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 conducive to a productive teamwork environment.
Ability to work both independently and in a team environment.
Strong work ethic, team player, and customer-focused approach.
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
Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis). 
Ability to stand for prolong 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. 

The base pay range for this position is a range of $16-$19 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 and skills, etc.
 
Creative Culinary Management is an equal opportunity employer.

Compensation Details

Compensation: Hourly ($16.00 - $19.00)

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


Required Skills

Food Safety Knowledge

Stocking Stations

Basic Knife Skills

Cooking

Advanced Knife Skills

Cleaning

Cleaning / Sanitation

Maintaining Accurate Prep Lists

Prepping Ingredients

Food Presentation

Teamwork

Knowledge of Recipes and Ingredients

Positive Attitude

Food Safety Standards

Portioning

Organization

Food Prep

Labeling and Dating Prepared Items

Communication

Following FIFO

Safety and Sanitation

Fish Butchery

Vegetable Cookery

Meat Butchery

Interpersonal Skills

Attention to Detail

Frying

Work Ethic

Dressing Making

Customer Focused

200 Covers Per Night

Ability to Lift and Carry Items

Kitchen Equipment Use

Physical Stamina

Grilling

Ability to stand for prolonged periods

Can Lift Up to 50 Lbs

Bending and Reaching

Meat Cookery

Climbing Steps

Sauce Making

Sauteing

Following Recipes

100 Covers Per Night

Work In a Fast-Paced Environment

Organizational Skills

Safety Procedures Knowledge

Taking Direction and Feedback

Food Preparation

Knife Skills

Fish Cookery

Standing for Long Periods of Time

Time Management

Inventory Management

Pasta Cooking

Plating and Presentation

Kitchen Equipment Maintenance

Read more



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American, Italian, Vegan / Vegetarian, Japanese, French, Seafood, Chinese, Salads / Sandwiches / Soups, Tacos, Ramen, Oyster Bar / Raw Bar, Burgers

Other

Part of Creative Culinary Management Company

The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic Tin Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

The Tin Building by Jean Georges features multiple unique venues: Several full-service restaurants, fast casual and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings.

If you are a food enthusiast like the rest of us, we encourage you to apply and be a part of a growing team of the next food destination!

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