Escape the bustle of the city and rediscover the romance of the sea at The Fulton, a restaurant from world-renowned chef Jean-Georges Vongerichten. The Fulton is the chef’s first seafood restaurant – located in an area of the city Vongerichten fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge. 

ESSENTIAL JOB RESPONSIBILITIES:  

• Prepare food for serviceincluding portioning, chopping, and storing food before use
• Maintain an accurate prep list with thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards
• 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)
• 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
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Minimum 1 year of experience in a full service, high-volume, fast paced kitchen
• Culinary degree and/or certificate highly desirable
• Ability to follow and execute recipes to designated specifications
• Ability to think quickly and multi-task in a fast-paced environment
• Ability to take direction and execute
• Effective communication and interpersonal skills conducive to a productive teamwork environment
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Ability to work both independently and in a team environment
• Strong work ethic 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 consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly. 
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

BENEFITS & PERKS

• Comprehensive medical, dental, vision and commuter benefits
• Employee discounts
• Professional growth and development opportunities
• Referral bonus

COMPENSATION 

The base pay range for this position is $15.00-$19.00 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.