Cook/Kitchen/Food Prep

New York, NY

Job Title: Cook/Kitchen/Food Prep

Job Class: Operations

Compensation: $15.00/hr

Location: 50 E 42nd St. New York, NY 10017

Job Type: Full-Time or Part-Time

Days of Operation: Monday - Saturday. Closed Sundays.

Hours of Operation: 10:30am-10pm. Earliest shifts begin at 9:30am. Latest shifts end at 11pm.

Job Overview:

At Chick-fil-A 42nd and Madison, our Kitchen Team Members are a key ingredient to smooth day-to-day kitchen operations including speed of service, throughput, food safety, and a remarkable guest experience. This role is responsible for just that: ensuring we are providing correct and crave-able food, remarkable service, and a clean environment to our guests from open to close. This role is 100% hands on and all working ours are spent on the floor.

Tasks vary to include:

  • Order, receive, and stock delivery of ingredients and supplies, including dry goods, freezer goods, and cooler goods.

  • Cook, prepare, and assemble the exact number of menu items ordered by each customer according to recipe, customer specifications, approved procedures, and/or supervisors’ instructions.

  • Operate large-volume cooking equipment such as grills, deep vat fryers, ovens, thermalizers, and griddles.

  • Wash, cut, sort, and prepare ingredients and foods designated for cooking, assembling, or storing.

  • Clean, stock, and restock food preparation areas, work stations, cooking surfaces, and utensils, including dishwashing.

  • Wash dishes, pots, pans, and utensils by hand using safe practices and PPE to prevent injury, prevent contamination, and ensure thorough cleaning and removal of food debris. 

  • Read food orders from computer monitors and receive verbal instructions as to food required by patron, and prepare and cook food according to instruction, and label the food package accordingly.

  • Properly package and label assembled food products in designated packaging and store in designated storage areas or equipment.

  • Cook and package batches of food, such as sandwiches, fries, and nuggets, which are prepared according to lean production system and kept warm until sold.

  • Transfer food between stations safely and efficiently ensuring quality and safety checks have been performed and cross contamination has been prevented.

  • Verify that prepared food meets requirements for quality, quantity, and safety, such as scanning pans into automated holding system, and taking temperatures.

  • Rigorously adhere to safety and quality requirements, including keeping food temperatures out of the temperature danger zone, following holding times, washing hands properly and regularly, and preventing contamination.

  • Pre-cook items, such as bacon and cookies, to prepare them for later use.

  • Weigh or measure ingredients required for specific food items being prepared.

  • Properly package and label food ingredients in designated containers and storage areas or equipment.

  • Take and record temperature of food and food storage areas, such as refrigerators and freezers.

  • Mix ingredients, such as biscuit mix and diced apple blend.

  • Inform supervisors when equipment is not working properly and when food and supplies are getting low.

  • Follow schedule and designated times for activities and equipment use.

  • Sort and remove trash, placing it in designated areas.

  • Sweep, mop, and scrub floors.

  • Know and follow all restaurant policies, procedures, and requirements.

  • Job includes other duties and responsibilities assigned by management.

Work Activities:

  • Communicating with supervisors, peers, and/or subordinates - providing information verbally, in person, and in writing.

  • Getting information - observing, receiving, and otherwise obtaining information from all relevant sources, such as amount of patrons in line to verify cooking and preparation quantities.

  • Handling and moving objects - use of hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

  • Handling materials safely including raw poultry, oil, and cleaning chemicals.

  • Handling and operating equipment safely and efficiently including fryers, ovens, and grills.

  • Performing physical activities - Performing repetitive physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

  • Preventing slips by ensuring clean and safe floors, placing proper signage if a spill occurs, and promptly reporting or cleaning any slip hazard.

  • Preventing trips and falls in a tight/close work environment.

  • Preventing strains by using proper techniques in performing physical activities.

  • Organizing, planning, and prioritizing work - developing specific goals, plans, and processes to prioritize, organize, and accomplish your work.

  • Executing daily checklists in accordance with company policies/procedures and quality requirements.

  • Evaluating information to determine compliance with standards - using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, requirements, or standards.

Work Context:

  • Face-to-Face communication and conversations - every day.

  • Spend time standing - continually.

  • Importance of Being Exact or Accurate - extremely important.

  • Work with Group or Team - required.

  • Performing physical activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

  • Spending time making repetitive motions - almost continually.

  • Executing daily checklists in accordance with company policies/procedures and quality requirements.

Ideal candidates for the Kitchen Professional role will have a high degree of personal effectiveness competencies including integrity, reliability, professionalism, adaptability and flexibility, and willingness to learn, strong work ethic, and a sense of urgency.

Key abilities required for this role and future success with Chick-fil-A 42nd and Madison include: active listening, oral comprehension, speech recognition, information ordering, near vision, reading, manual dexterity, arm-hand steadiness, control precision, multilimb coordination, static strength, trunk strength, service orientation.

Technology skills include use of ipads, applications, email, POS software, kitchen production system computer monitors, windows tablet, automated label printers, Bluetooth thermometers, and equipment control boards.

Candidates seeking to eventually be selected for a leadership role should be volunteering for extra assignments, taking responsibility to grow and get better, demonstrate strong critical thinking and analytical capacity, and consistently demonstrate a servant’s heart and attitude that focuses on the team and others first.

Job Requirements:

Must be a team player – one who is able to share credit with teammates, admit mistakes, and do their share on behalf of the team. This is an excellent opportunity for someone who possesses initiative, great people skills, a servant attitude, and who can cast a vision for excellence.

  • Minimum 1 year of relevant back of house/kitchen experience.

  • Integrity - must be honest and ethical.

  • Dependability - must be reliable, responsible, dependable, and fulfill obligations, including attendance and punctuality.

  • Stress Tolerance - must be able to accept criticism and feedback, be held accountable for results, and deal calmly and effectively with high stress situations, and make quick and effective decisions under pressure.

  • Attention to Detail - must be careful about detail and both thorough and accurate in completing work tasks. 

  • Self Control - must be able to maintain composure, keep emotions in check, control anger, and avoid aggressive behavior, even in very difficult situations.

  • Cooperation - must be pleasant with others on the job and display a good-natured cooperative attitude.

  • Adaptability/Flexibility - must be open to change (positive or negative) and to considerable variety in the workplace, including working multiple positions of the restaurant when needed.

  • Social Orientation - must prefer or be able to work with others rather than alone, and be personally connected with others on the job.

  • Independence - must be able to guide oneself with little to no supervision, and depend on one self to get things done.

  • Initiative - must be able to take on responsibilities and challenges.

  • Concern for Others - must be sensitive to others' needs and feelings and being understanding and helpful on the job.

  • Analytical Thinking - must be able to analyze information and use logic to address work-related issues and problems.

  • Achievement/Effort - must be able to establish and maintain personally challenging achievement goals and exert effort toward mastering tasks and becoming proficient.

  • Followership - must be able to listen to and follow directions, rules, policies, procedures, recipes, etc.

  • Professional Appearance - Must be neat, professional, and willing to follow uniform and appearance requirements.

  • Persistence - must be able to persist in the face of obstacles.

  • Situational Awareness - must be observant and have high situational awareness.

  • Handling and moving objects - Repetitive use of hands and arms in handling, grasping, pushing, pulling, installing, positioning, and moving materials, and manipulating things.

  • Performing physical activities - Must be able to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.  Must be able to climb ladders. Must be able to bend and lift loads up to 50lbs. Also must be able to stoop to grasp objects. Must be able to bend and twist neck and waist, reach above and below shoulders and squat. Must be able to push and pull carts weighing up to 100 pounds.

  • Proper use - must be able to perform proper use of which may include but not limited to, knives, personal protective equipment, hand trucks, carts, food cutter and fryers (must be 18 years of age or older), handling hot liquids and equipment, power equipment, vehicles, and all other equipment used within or for the restaurant.

  • Standing - Must be able and willing to stand, walk, and work on their feet for extended periods of time.

  • Sharp objects - Must be able to manipulate and handle sharp objects and utensils safely including knives and box cutters.

  • Environment - Must be able to be exposed to extreme temperatures (coolers, ovens, freezer, outdoors, etc).

To progress in this role, a successful and high performing Kitchen Professional at Chick-fil-A 42nd and Madison is someone who is consistent in their:

  1. Attendance/Punctuality

  2. Performance

  3. Growth

  4. Attitude

  5. Ability to follow instructions