This job expired on April 03, 2019
Line Cook/Prep Cook
- Date Posted February 02, 2019
- Location New York, NY
- Category Culinary / Production
- Job type Part-Time
Company description
Tiny Organics is reimagining baby’s first meals through nutrient-rich and organic finger foods. First of its kind, Tiny is changing the way parents shop and feed their babies and toddlers. Frozen options will be offered on-demand online and via text-to-buy, with future plans to expand footprint to retail stores.Tiny is leaning into the ‘baby-led weaning’ movement out of Europe (9M+ Google results) foregoing traditional baby purees altogether and focusing on real, fresh finger foods that teach babies dexterity and help them expand their palate early in life.
Job description
Tiny Organics, creators of the first fresh, organic, fridge-to-table finger foods for babies, is looking for line cooks to oversee our food production process at our shared commercial kitchen space in Harlem. Line cooks will be preparing a variety of sophisticated and adventurous recipes, all curated by CIA alum Ross Florance (Per Se, Bouchon, Le Bernardin). Position will be approximately three 8-hour shifts per week beginning as soon as November 19th, 4 month commitment with possibility to continue further.
Responsibilities:
- Follow standardized recipes from Head Chef to ensure products meet specification standards
- Assist in scale-up process of new recipes with Head Chef and Head of Operations
- Preparation of foods, includes all cooking techniques such as roasting, broiling, braising, sautéing, and grilling
- Control timing of the food production flow process to avoid delays and lapses
- Comply with all safety and hygiene requirements
Preferred Qualifications:
- Minimum of 2 years culinary experience in a high volume, high quality production kitchen or similar role
- Proficiency in all aspects of cooking
- Working knowledge and understanding of health/sanitation standards (HACCP knowledge preferred)
- Must be able to meet physical demands of the position including ability to lift, pull, push, carry up to 50 pounds/ stand for extended periods of time
- Food protection/handler’s certificate preferred
- Availability to work between 20 - 30 hours per week, Mon - Fri, between 8AM and 8PM
Responsibilities:
- Follow standardized recipes from Head Chef to ensure products meet specification standards
- Assist in scale-up process of new recipes with Head Chef and Head of Operations
- Preparation of foods, includes all cooking techniques such as roasting, broiling, braising, sautéing, and grilling
- Control timing of the food production flow process to avoid delays and lapses
- Comply with all safety and hygiene requirements
Preferred Qualifications:
- Minimum of 2 years culinary experience in a high volume, high quality production kitchen or similar role
- Proficiency in all aspects of cooking
- Working knowledge and understanding of health/sanitation standards (HACCP knowledge preferred)
- Must be able to meet physical demands of the position including ability to lift, pull, push, carry up to 50 pounds/ stand for extended periods of time
- Food protection/handler’s certificate preferred
- Availability to work between 20 - 30 hours per week, Mon - Fri, between 8AM and 8PM
Compensation
this position is: hourly, varies DOE, $16.00 - $19.00Application instructions
This job expired on April 03, 2019
Deadline
no deadline