Cook - F/T; P/T

Employment Type

: Full-Time


: Hospitality - Food Services

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Job Summary: The Prep Cook  is responsible for participating in production as well as working parties and insuring that items produced are consistent with Pier Sixty’s high standards of quality.  

Essential Job Functions:

  • Prepare all food production for the day’s events.
  • Work with Sous Chefs on day’s events including preparation of items to be served during party, while maintaining sanitation and quality standards.
  • Complete production list for day’s events with supervision.
  • Prepare HD’s during events.
  • Assist in set up of stations at events.
  • Assist in set up of courses for plated events.
  • Participate in plate out at events.
  • Assist with breakdown of leftover items and cleaning of kitchen at end of the event.
  • Participate in inventory production of frozen HD items.
  • Assist Kitchen Crew Leader and Sous Chef’s in during production for upcoming events.
  • Work independently on assigned projects during production.
  • Travel, as necessary, to different properties/venues.
  • Perform all reasonable requests by the management team.
  • Attend and participate in all scheduled meetings and training sessions.
  • Follow proper time keeping policies and procedures
  • Follow the sign in and out procedure for keys.
  • Know and follow all Pier Sixty emergency and safety procedures.


  • Always practice The Piers of Success.
  • Protect the assets of the property.
  • Maintain professional appearance and behavior when in contact with guests and associates.
  • Follow Policies and Procedures in training manuals and associate handbook.
  • Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
  • Regular attendance in conformance with the company standards, which may be established by Pier Sixty from time to time, is essential to the successful performance of this position.           


  • Culinary degree or equivalent work experience.
  • Ability to work in a team environment.
  • Strong knife skills.
  • Ability to operate independently with minimal direct supervision
  • Strong knowledge of proper culinary methods, techniques and standards.
  • Minimum 1 years experience with volume cooking specifically related to banquets.
  • Excellent attention to detail and the ability to perform multiple tasks at once
  • Ability to use various kitchen equipment.
  • Ability to identify and differentiate food items.
  • Ability to successfully uphold quality and consistency in all menu items prepared and served.
  • Knowledge of NYS regulated sanitation procedures and proper food handling..
  • Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
  • Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees.
  • Ability to visually inspect, taste and smell product to ensure freshness and quality.
  • Ability to communicate effectively with associates management, clients and vendors if necessary.
  • Able to work flexible schedule in order to accommodate business levels.

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