Line Cook

Line Cook 

Join our dynamic culinary team to provide globally inspired, locally sourced, and nutritionally balanced meals to leadership and clients at our new 270 Park Location 

As a Cook within Amenity Services, you will be responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications. Duties can include buffet production, a la carte service and execution of catered events. Creativity and teamwork are fundamental parts of being on the JPMC Culinary team. Our executive buffet menu changes daily and a la carte menu changes monthly to highlight seasons and engage our repeat guests. We encourage our team members to participate in development and execution of recipes with the coaching and mentoring from our chefs. 

This unique and exciting opportunity offers career development, creative input, and livable hours (Monday through Friday operation). As we get ready to move into New York’s largest all-electric building, our new 270 Park  headquarters, we are redoubling our sustainability commitment.

Job Responsibilities:

• Prepare food service, including chopping, butchering and sauce preparation.

• Produce high-quality dishes per guest orders, following recipes accurately.

• Maintain knowledge of recipes, ingredients, allergens and presentation.

• Prepare food to guest specifications promptly.

• Set up and stock stations with necessary supplies.

• Ensure food quality, freshness and presentation meet JPMC standards.

• Adhere strictly to NYC Sanitation Code policies.

• Collaborate respectfully within a diverse team environment.

• Exhibit a strong work ethic, teamwork, and customer-focused approach.

• Keep work area clean, neat and organized.

• Demonstrate proficiency with cooking methods, ingredients and equipment.

Required qualifications, capabilities, and skills:

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.

• Must be able to lift and carry up to 50 lbs.

• Ability to stand for prolonged periods of time.

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

• Climb steps regularly