Required Years of Experience
2 years
Job Details
Reports to: Lead Line Cook
Job Description/Position Overview:
The Line Cook is responsible for the daily preparation of food items in the pantry, hot and cold line and other areas of the kitchen. She/He will be responsible for prepping all items needed for service, setup of the required station as well as execution of items during service that are consistent with The Skylark’s high standards of quality and consistency. The Line cook must work closely with the Chef, tournant, line cooks, and other management in promoting The Skylark’s culture, mission and philosophy.
Qualifications:
- 2 + years of prior culinary experience in a quality lounge/bar/restaurant establishment.
- Culinary certifcate preferred.
- Food Handlers certification preferred.
- Ability to work in a team environment.
- Excellent knife skills.
- Complete knowledge of proper culinary methods, techniques and standards.
- Excellent attention to detail and the ability to perform multiple tasks at once.
- Ability to use various kitchen equipment.
- Ability to identify and differentiate food items.
- Ability to successfully uphold quality and consistency in all menu items prepared and served.
- Knowledge of NYS regulated sanitation procedures and proper food handling.
- Ability to visually inspect, taste and smell product to ensure freshness and quality.
- Must have a flexible work schedule and be able to accommodate work schedules based on business needs.
Duties & Responsibilities:
- Ability to lift at least 50lbs.
- Follow the instructions and duties delegated by the Chef and/or tournant.
- Follows recipes, portion controls and presentation specifications as set by the restaurant.
- Complete knowledge of all Skylark menus, both production and execution.
- Knowledge of events including preparation and execution.
- Assist with the cleaning, sanitation and organization of the kitchen, walk-in coolers, and all storage areas.
- Develop organization and time management tools to be successful. Take initiative to be more organized and plan ahead.
- Consistent knife skills, including keeping a sharp knife.
- Label and date all stored food and rotate food as needed
- Assist with breakdown of leftover items and cleaning of kitchen at end of service.
- Effectively participate in kitchen opening, closing assignments.
- Know and follow all Skylark emergency and safety procedures.
- Perform all reasonable requests by General Manager and management team.
- Attend and participate in all scheduled meetings and training sessions.
- Maintain standards of hygiene and sanitation. Follow Health Department’s standards for hygiene and safe food handling.
- Report to work on time on regular basis. In case of absences or tardiness, follow proper call out procedures.
- Wear appropriate required uniforms / dress code and follow company Standards of Appearance.
Compensation Details
Compensation: Hourly ($22.00 - $25.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Daily Food Preparation
Strong Communication Skills
Prepping Ingredients
Ability to Work Under Pressure
Setting Up Station
Adaptability to Changing Environments
Executing Menu Items
Problem Solving Skills
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Casual Dining, Event Catering
Classic cocktails, contemporary interiors, and spectacular views come together at The Skylark, an all-seasons cocktail bar in the heart of Times Square. Set thirty floors above ground, the lounge boasts sweeping views of iconic Manhattan landmarks through floor-to-ceiling windows and from the expansive rooftop terrace. The multi-level indoor spaces feature a mix of private nooks and communal seating areas—ideal for date night, after-work meetings, and SEMI-private functions, AND IS available for partial or full buyouts (depending on season and day of the week). In the summer, guests flow between the indoor and outdoor spaces, socializing over perfectly made cocktails and small bites, while taking in breathtaking sunset views.
The Skylark was developed by hospitality veteran David Rabin together with Abigail Kirsch.
DAVID RABIN
David Rabin has a long and varied history in NYC’s hospitality scene. Currently, he’s a partner in The Lambs Club, Jimmy Soho and Veranda at the newly named hotel the ModernHaus, the recently opened American Bar in the West Village, and the newly launched Sona in the Flatiron District. His past ventures include Cafe Clover, Lotus, Union Bar, and Rex. A long-time Manhattan resident, David also serves on the board of The Times Square Alliance.
ABIGAIL KIRSCH
As one of the most renowned catering, event, and hospitality management companies in the tri-state area, Abigail Kirsch brings unrivaled expertise to planning and executing celebrations and gatherings. Serving Fortune 100 companies in finance, media, entertainment, non-profits, consumer products and more, the company operates several exclusive venues in the NY Metropolitan area and Connecticut, and also caters at off-premise locations throughout the region. Abigail Kirsch is also a partner with David Rabin in operating Veranda located in ModernHaus SoHo.
