Cook

Title: Cook

Function: Onsite, Non-Except

Reports to: Kitchen Lead 

Requirements: 

• 18+ years of age


• Minimum of 20 hours a week of availability.


• Ability to stand and work in service for up to 10 hours a day


• Ability to squat, reach, bend, and lift up to 50 lbs unassisted.


• Passion for providing an exceptional hospitality experience, guests above all else.


• Ability to work quickly and efficiently with quality assurance being a constant focus.


• Upbeat attitude and works well within a small team.


• Ability to take direction, receive coaching and feedback, and strive to work at a high level.


• Quality-focused, detail-oriented, and reliable

Uniform: 

• Top: supplied chef coat or plain, black, long/short sleeve shirt; plain, dark neutral- colored knit sweaters are permitted in the colder months; sweatshirts and hoodies are prohibited


• Bottom: solid and dark neutral-colored skirts, jeans, orchinos/slacks


• Shoes: comfortable, close-toed shoes


• Hat: supplied company cap, plain cap or alternative hair covering. (e.g., a brimmed hat or bandana)Beanies are prohibited


• Apron- Black Fox Custom Apron Is Provided During Shifts

Responsibilities:

• DOH Standards: Ensure that the cafe is operating up to NYC DOH Standards to maintain an A Grade. Implement a daily DOH Checklist for the kitchen and BOH areas of the stores.


• Prepare food for service in a high-volume environment, ensuring that food comes out simultaneously, in high quality, and on time.


• Follow up food recipes and service standards as per the company standards outlined via recipes and verbal or written direction from management.


• Communication: Utilize slack to communicate with colleagues and management regularly about stock levels, equipment functioning and other issues as needed. 


• Records any food waste on designated sheets


• Prepare food orders for dine in and To Go guests, keeping within reason of Black Fox’s target turn-around of 8 minutes or less for kitchen meals to be served.


• Clean and sanitize station and equipment throughout the day 


• Open and Close kitchens areas as per the checklists 


• Complete deep cleaning tasks, according to checklists each day of the week


• Sweep and mop the kitchen and store room areas, ensuring no standing water or food scraps are on the floor at the end of shift.


• Organize upstairs and downstairs fridges, following FIFO rules and DOH safety measures at all times. 


• Wipe the base, door and handles of station fridges each shift 


• Prepare and portion Grab and Go items as needed (daily) and ensure the fridges are always stocked and items are FIFO’d and used by dates are managed. 

This description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, and duties.