Required Years of Experience
2 years
Job Details
Responsibilities:
- Set up and stock stations with all necessary supplies
- Prepare components of each dish on our menu using our proven recipes
- Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
- Ensure that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards
- Work with a team of cooks to do portion prep work for other shifts when needed
- Monitor product freshness and rotate out old products based on a schedule created by the restaurant
- Answer, report, and follow executive or sous chef’s instructions
- Ensure that food comes out simultaneously, in high quality, and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and guests
Requirements:
- 2+ years of proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures
- Ability to work on your feet for eight hours or more a day
- Must be able to lift 30-50 pounds at a time, on a regular basis
- Accuracy and speed in executing assigned tasks
- High level of professionalism
- Comfortable working with a team in a high volume and fast-paced kitchen environment
- Excellent verbal communication and organization skills
Our Company:
The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. BOUCHERIE is a traditional French brasserie and steakhouse, celebrating Joie de Vivre in the heart of New York. The restaurant prepares a menu of French classics and timeless bistro favorites, in addition to the dry-aged steaks.
Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition.
*****
The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages.
Compensation Details
Compensation: Hourly ($17.00 - $24.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts
Required Skills
Basic Knife Skills
Experience in a High Volume and Fast Paced Restaurant
Food Safety Knowledge
Impeccable Food Presentation and Garnishing Skills
Safety Procedures Knowledge
Set Up and Stock Stations With Necessary Supplies
Fish Cookery
Prepare Components of Dishes Using Proven Recipes
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Part of The Group NYC
Our latest location, LA GRANDE BOUCHERIE aims to become a Parisian square in Midtown and one of the most authentically French dining destinations in Manhattan. Located at 145 West 53rd Street, the restaurant stretches the entire block of 6 ½ Avenue of the Americas. This one-of-a-kind brasserie is inspired by the elegant and ornamental Art Nouveau style, which evokes the optimism from the turn of the century, transported to present-day New York. The gallery (outdoor plaza) is stretching from the length of the block, open at each end, and features a soaring, arched skylight and a heated floor. This enables the restaurant to offer year-round outdoor seating options for 150 diners. Inside, La Grande Boucherie has been built to accommodate more than 400 diners in the dining room, bar and mezzanine areas.
