Description:

Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. 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.

Requirements:

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 Competencies & Qualifications: 2 years of experience in high volume or fine dining environment Accurate knife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Organizational skills Effective time management Ability to lift large items up to 50 pounds