Food Services-Hospitality: Food & Beverage Serving, Food Preparation-Cooking, Front Desk-Reception, General-Other: Food Services, Guest Services-Concierge, Guide (Tour), Host-Hostess, Restaurant Management, Wine Steward (Sommelier)
You will be responsible for two production kitchens...one hot & one cold. The hot side primarily produces product for our retail operation in Grand Central Terminal. This is staffed by a full crew of cooks that have been on board for over 10 years. This crew needs a push in the right direction to get their culinary standards to the next level. This kitchen produces all items from "scratch" using only the best ingredients available. So if you like to cook with the best...this is the spot for you.
The cold prep volume kitchen is our newest project. This is our Nautical foods division that we are offering worldwide. The volume here is quite large, as well as the machines that produce the end product. Currently we are making batches of product in 300 to 600 lb batches. We are 100% seafood based, so your knowledge of Seafood handling is extremely important to us.
This kitchen employes 4 people at this time and we are growing on a weekly basis as volume increases. We are looking for a strong individual who can run both kitchens with efficiency and proper time management. This candidate should be extemely organized and well versed with inventory rotation, and sanitation.
Everything in the cold kitchen either passes through one of two machines....a Vemag, which is a vacuum stuffer made in Germany, which is commonly used in making sausages, and a Multivac T-300 which is a MAP packaging machine that packs all of the products for retail distribution. Knowledge of either of these machines will propel your resume to the top of our consideration.
We are looking for candidates that have the following requirments to be considered for this position:
a. Either 10 years field experience "or" 5 years field experience, and an accreditted cooking school degree.
b. HACCP certification or another food/sanitation safety course.
c. Strong Cooking Skills that have not gone stale b/c your last positions have been more management and less cooking...we are looking for a chef that likes to do both.
d. Strong knowledge of food costing, inventory control and time management.
e. The ability to monitor lot #'s for all the products on an i-pad
f. computer skills - knowlege of excel, and microsoft office a plus
Overall, a take charge kind of person with a type A personality who is not afraid to manage people that have been working in the same place for many years.