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

Tin Building by Jean Georges hiring Line Cook in New York, NY

Tin Building by Jean GeorgesMore Info

Full Time • Hourly ($17.00 - $22.00)
Expires: Feb 16, 2025

672 people viewed

Required Years of Experience

2 years


Job Details

ABOUT THE COMPANY  

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests.

   

ABOUT THE OPPORTUNITY   

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The Tin Building 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 more. 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. 

POSITION SUMMARY
The position of Cook is responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications.

ESSENTIAL JOB RESPONSIBILITIES

  • Prepare and 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 time.
  • 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 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

  • Culinary degree and/or certificate highly desirable.
  • Minimum 1 year of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
  • Must have excellent knife skills and are proficient in all aspects of cooking.
  • Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
  • Have experience on 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 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.
  • 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 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 $17-$22 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 ($17.00 - $22.00)

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


Required Skills

High Quality Preparation and Cooking of Dishes

Advanced Knife Skills

Following Approved Recipes and Specifications

Food Safety Knowledge

Working on Different Kitchen Line Stations

Basic Knife Skills

Cooking Menu Items in Alignment With Kitchen Team

Cleaning / Sanitation

Using Recipes to Produce Dishes Up to Standard

200 Covers Per Night

Knowledge of Recipes, Ingredients, Allergens, and Food Presentation

Teamwork

Ensuring Food Quality, Quantity, Freshness, and Presentation Meet Standards

Prepping Ingredients

Maintaining Department Cleanliness and Organization

Sauteing

Adhering to Safe Work and Equipment Practices

Fish Butchery

Following Food Safety, Health, and Sanitation Standards

Grilling

Properly Storing and Discarding Leftover Food

Meat Cookery

Setting Up, Stocking Stations, and Replenishing Kitchen Inventory

Vegetable Cookery

Labeling, Dating, Covering, and Rotating Prepared Items Following FIFO

Meat Butchery

Following Company Policies, Procedures, and Guidelines

Communication

Flexibility in Schedule Availability

Frying

Demonstrating Excellent Knife Skills and Proficiency in Cooking

Knife Skills

Experience With Various Cooking Methods, Ingredients, Equipment

Positive Attitude

Working in a Clean, Organized, and Efficient Manner in High Pressure Environment

Portioning

Attention to Detail, Time Management, and Organizational Skills

300+ Covers Per Night

Effective communication and interpersonal skills

Fish Cookery

Working Independently and in a Team Environment

Attention to Detail

Strong Work Ethic, Team Player, Customer Focused Approach

Safety and Sanitation

Passionate, Entrepreneurial, and Dedicated to Success

Food Handler Certification

Can Lift Up to 50 Lbs

100 Covers Per Night

300 Covers Per Night

Work In a Fast-Paced Environment

Food Preparation

Plating and Presentation

Pasta Cooking

Following Recipes

Food Prep

Sauce Making

Safety Procedures Knowledge

Taking Direction and Feedback

Dressing Making

Time Management

Organizational Skills

Professionalism

Culinary Skills

Efficiency

ServSafe Certified

Vegan / Vegetarian Cooking

Kitchen Equipment Use

Inventory Management

Standing for Long Periods of Time

Receiving

Expediting

Pasta Dough Making

Kitchen Equipment Maintenance

Customer Service

Accuracy

Chef Specifications

Basic Math Skills

Food Production

Food Safety

High Volume Cooking

Leadership

Heavy Lifting

Math Skills

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.

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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