Job Description

Job Description

Job Description

Salary: $20

WHO WE ARE:

At The Flatiron Room, we craft unforgettable dining and drinking experiences in an atmosphere of understated luxury. Since opening in 2012, our dedication to excellence has earned us numerous accolades, including Best Bar Group of the Year (Whisky Magazine, 2022)

Our kitchen is led by Michelin-starred Culinary Director Jiho Kim, who has curated a menu of New American cuisine infused with Asian influences.

We seek passionate individuals eager to learn, grow, and contribute to an exceptional hospitality experience. Our team members embody kindness, integrity, and responsibilityboth inside and outside the restaurant. We value collaboration and believe in treating others with the same warmth and respect we would want for ourselves.

JOB DESCRIPTION:

Working our Sushi Station as well as being cross-trained on cooking meats, fish, vegetables, soups, and other hot food products, as well as preparing and portioning food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

DUTIES AND RESPONSIBILITIES;

• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurants standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats and fish.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

TOOLS & TECHNOLOGY:

• Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens),
• Domestic knives (cimeter knives, filet knives, utility knives)
• Personal computers
• Point of sale terminal
• Menu planning software
• Inventory management software

QUALIFICATOINS:

• Basic English speaking is a must
• Must be available to work nights as well as weekends.
• Must have 2+ years in a New York City fast-paced restaurant
• Be able to lift 35+ pounds and stand on feet for extended periods of time.

BENEFITS:

Full-Time Employees are offered Medical Insurance, Dental Insurance, Vision Insurance, 401K, Paid Time Off, Paid Sick Leave, aid Family Leave, Career Advancement Opportunities, Professional Training, Regularly Scheduled Team Building Activities.

COMPENSATION RANGE:

The base pay range for this position is a range of $20-$21 per hour. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.

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