Fairway - Cook (Village NYC) Salary Range $18.00 - $23.00/hr

Title: Cook – Fairway Market

Division, Office & Level: Restaurant

Reports to: Café Chef

Position Summary:

Our Cooks provide an exceptional customer experience by giving flawless service and creating memorable interactions in the service and presentation of our menu.

Duties and Responsibilities:

The essential duties and responsibilities of this position include, but are not limited to, the following:

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Updates job knowledge by participating in staff training opportunities.
• Enhances organization reputation by accepting ownership for accomplishing new and different requests.
• Must have the ability to read, write, analyze, interpret, and understand the English language with sufficient proficiency.
• Must be knowledgeable in the ingredients and preparation methods of menu items.
• Must be able to perform all duties and responsibilities in an efficient and satisfactory manner that meets the minimum standards for productivity, accuracy, cleanliness, harmony and safety.
• Ability to meet the Standards of Readiness- Overall consistency and organized workflow, meeting customer’s needs by providing variety and freshness by scheduled opening & closing times.
• Ability to meet Operational Standards including Quality Assurance, guidelines for opening, closing, on hand inventories, ensuring safety for associates and customers with use of use of all equipment, temperature and cleaning standards.

Job Requirements:

• Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation
• Current SERVSAFE certification
• Proficiency in all register applications
• Proficiency with all equipment used to prepare product
• Ability to learn and understand new programs and applications as job functionality evolves
• Extensive/extended standing and walking, bending, twisting and lifting

• Must be able to lift 25 pounds regularly and 50-pound objects occasionally.
• Must be able to work in refrigerated coolers and high moisture content preparation rooms for extended periods of time.
• Must be able to work in high temperature kitchen preparation areas.
• Ability to work with all fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
• Must be able to tolerate moderate amounts of dust and chemical fumes from common household cleaning agents such as ammonia during routine housekeeping duties.