Required Years of Experience
1 year
Job Details
I’m donut ? is seeking a skilled Line/Pastry Cook to join our kitchen team at our Times Square location. You’ll play a vital role in preparing and executing our signature “nama” donuts and other menu items with precision and care.
While we specialize in our signature donuts, this is an excellent opportunity for a Line Cook to gain valuable cross-experience in pastry, allowing you to develop and expand your culinary skills. You’ll also have the chance to work on our unique savory donut offerings, bringing a new layer of creativity to your role.
What You'll Do:
Food Preparation & Execution:
- Follow recipes and ensure consistency in the preparation of all menu items, from mixing and shaping to frying and baking.
- Manage daily production, including seasonal specials and savory donuts, maintaining quality during high-volume service.
- Collaborate with the culinary team on menu changes and special items, ensuring top quality in all preparations.
Station & Team Management:
- Set up and close workstations efficiently, ensuring all prep is completed for a smooth service.
- Prioritize daily tasks and delegate responsibilities to the team to enhance efficiency.
- Assist in training and mentoring team members, fostering a positive and productive kitchen environment.
Quality Control:
- Ensure all food is prepared and served according to recipes and standards, maintaining high quality and consistency.
- Inspect raw materials and ingredients to meet quality standards and minimize waste.
- Verify deliveries for accuracy and address any discrepancies promptly.
Kitchen Operations:
- Maintain cleanliness and organization in all kitchen areas, ensuring that equipment is in excellent condition through regular maintenance and inspections.
- Assist in inventory management, stock rotation, and profitability by controlling food costs.
Collaboration & Guest Experience:
- Work alongside team members to meet cleanliness and service standards.
- Step in to support other kitchen stations when necessary to ensure seamless guest experiences.
- Be trained in guest-facing procedures, helping to uphold service quality when required.
What We’re Looking For:
- 1+ year of experience as a Line Cook or Pastry Cook in a high-volume kitchen.
- Strong knowledge of food preparation techniques, with attention to detail and quality.
- Ability to work efficiently in a fast-paced environment while maintaining high standards of food safety and sanitation.
- Flexibility to work various shifts, including weekends and holidays.
What We Offer:
- A dynamic and supportive team environment.
- Opportunities for growth and career advancement, including the chance to gain cross-experience in pastry.
- Competitive pay and comprehensive benefits, including Medical, Dental, and Vision insurance.
- Paid Time Off and Pre-Tax Commuter Benefits.
Compensation: Hourly Rate: $22-$25, based on experience and skills.
Compensation Details
Compensation: Hourly ($22.00 - $25.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits
Required Skills
Food Preparation
Execution of Recipes
Menu Item Consistency
Collaboration With Culinary Team
Station management
Team Management
Training and Mentoring
Quality Control
Read more
Gallery
Open Jobs From I'm donut ?
Other jobs you might be interested in
Desserts
Bakery / Patisserie, Cafe, Quick Service
Part of I'm donut ?
Welcome to I'm donut ?, where tradition meets innovation under the guidance of our founder, Chef Ryouta Hirako. Poised to captivate the heart of New York City with our first U.S. location in Times Square, I'm donut ? redefines the very essence of what a donut can be. We offer sweet and savory donuts, equally delicious at breakfast, lunch, dinner or late night.
OUR STORY:
Chef Ryouta Hirako is the visionary founder of the I'm donut ? concept, which originates in Japan. Chef traces his passion for cooking back to his mother, whose prowess in the kitchen captivated him as a child. He began his culinary career as a chef specializing in Italian cuisine, and soon grew his business to include a café, dried flower shop, bakeries, and later, his famous donuts.
In Japan, his concepts include Italian restaurant hiracon'chez (2012), Amam Dacotan bakery (2018), I’m donut ? (2021) and dacō (2023). His locations routinely draw impressive lines and sell out daily.
Chef Ryouta attributes his love for baking to a transformative experience at a bakery in his friend's hometown. Eight years before opening his own bakery, he became a loyal customer of this establishment, where the “shockingly delicious” baked goods shattered his preconceived notions of bread. Chef’s cooking philosophy mirrors his spontaneous nature, as he identifies as a “non-planner,” preferring to let the inspirations of the day guide his creations. He also helms the interior design of all his stores, with an imaginative vision that champions freedom of expression and individuality. His creativity is not only evident in his food, but also in the way in which he weaves a sense of story.
OUR PHILOSOPHY
The playful question mark in our name, "I'm donut ?", is a nod to our innovative approach—constantly questioning and creatively expanding the boundaries of traditional pastry. At the core of our offerings are nama donuts, known for their fresh, melt-in-the-mouth experience, and fluffy lightness. Each donut is handcrafted daily in-house, from our specialty dough to the unique toppings, ensuring an unparalleled donut experience.
WHAT IS A “nama” DONUT ?
A "nama" donut refers to a style of donut popularized in Japan. The term "nama" means "fresh" or "raw" in Japanese, and it is used to describe these donuts because of their notably fresh, soft, and moist texture. Nama donuts are less sweet compared to typical Western-style donuts. They are made with high-quality, natural ingredients and are often finished with a variety of unique glazes, toppings or fillings. This style of donut is distinguished by its focus on freshness and its delicate balance of flavors.
