Description:

The cook is responsible for preparing and finishing all hot and cold foods; assisting the unloading of deliveries; stocking and rotating the product; maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service. The cook is responsible for preparing and finishing all hot and cold foods; assisting the unloading of deliveries; stocking and rotating the product; maintaining the cleanliness and sanitation of work areas and equipment as well as helping with both prep and service.

Requirements:

The Cook is responsible for preparing and finishing food on one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service a Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie correctly and efficiently. This position is hourly-based. DBGB Kitchen and Bar is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern. Guests enjoy 12 varieties of house-made sausage, mouthwatering burgers and towering shellfish platters, in addition to seasonal Lyonnais-inspired bistro cooking. For beer lovers, there are over 20 drafts to choose from and another 75 by-the bottle, plus a full wine list. At dessert, dig into the classics: baked Alaska, soufflés and ice cream sundaes. Essential Duties: -Must be able to communicate clearly with his/her managers and his/her teammates -Keep his/her production to the level required by the Executive Chef -Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards. -Maintain the high level of food quality established by the Executive Chef -Maintain the high standards established by the Executive Chef -Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure -Ability to perform all essential duties during a lengthy, high-volume and high-pressure service. -Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service -Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Additional Info:

Reports to: Executive Chef – Executive Sous Chef